½largeTexas Sweet Onion/ use any onion you can find at your grocery store
4cupsWhole Milk/ have more milk on standby. You may need to fix the thickness
½Jalapeno/ add as much as you enjoy
1cupExtra Sharp Cheddar CheeseGrated
8ouncesCream Cheese/ room temperature is best
16ouncesMexican Blend of Cheese / 1 bag
Spices & Herbs & Peppers
5tablespoonCanned Green Chiles
1tablespoonSmokey Chili Powder
1 ½teaspoonCumin Powder
1TKocher Salt/ you be the judge, add more if desired
Main Special Ingredient
4teaspoonAdobo Sauce/ canned chipotles - use the adobo sauce and add the smoked chipotles for extra heat/spiciness
Making The Base / Roux
Set the Instant Pot to "Saute" on (High)/(More) temperature setting
Using a hand grater, grate half of one large onion right over the top of the Instant Pot. Add in 4 tablespoons of butter.
While the butter is still melting, add in the 2 tablespoons of minced garlic and cook off the raw.Next, add in the minced jalapeno. You can use the hand grater. Add around ½ of the jalapeno pepper.
Next, add in the 8 oz of room temperature cream cheese and completely melt
Then sprinkle 3 tablespoons of all-purpose flour into the Instant Pot or stovetop pot. Cook off the flour while stirring.
Have the whole milk measured out and be ready to start pouring once the roux begins to tighten up.I suggest measuring out 2 cups and measure out a second with an additional 2 cups.Add in the first 2 cups of milk slowly and keep stirring the entire time. Room temperature milk combines better, smoother texture.
Next, comes the cheeses. Add the bag of mixed Mexican cheese first then follow with the sharp cheddar. Add as much of the extra sharp cheddar as you like. You can thin out the queso with more milk if too thick.
Next, add the 1 tablespoon chili powder, 1 ½ teaspoons cumin, 1 teaspoon of oregano, 1 tablespoon of salt. #stirTastes, season and adjust. Does it need more salt?If you're not sure, you can take a small amount into a side bowl and add salt and taste test.
Finishing: Add the green chiles, pimentos & adobo sauce last(You can add more of each ingredient to your liking. Adding more adobo sauce will make the queso a darker color and will have a more overall smokey flavor.) Very nice addition...(When shopping for the green chiles, they come in different heat levels. I used mild.For an extra kick of spice, add in ⅛ to ¼ teaspoon of cayenne pepper.
Dried Guajillo Pepper- Pan roast the peppers first. Then microwave for 4 minutes until soft. Either chop or add to a food processor to combine well. Then mix into your queso.
Roasted Poblano Peppers
For presentation, chile con queso will have something placed in the middle of the serving bowl. Options:-Pico de Gallo Salsa (tomato, onion, cilantro, lime juice, a pinch of cumin, and salt.- Plate with a small amount of the adobo sauce in the middle- Add some cooked ground beef seasoned with taco seasonings right in the middle of the bowl, then top with pico de Gallo salsa
Commercial cheese at the store only has to be 51% real cheese to be sold as "Cheese".