Copycat Chipotle Queso

Name: Copycat Chipotle Queso
Ingredients: 2 tablespoons vegetable oil; 1/2 yellow onion, peeled and roughly chopped; 1 green bell pepper, seeded and coarsely chopped; 1 jalapeno pepper, seeded and chopped; 3 garlic cloves, crushed; 2 teaspoons ground cumin; 1 teaspoon kosher salt; 2 1/2 teaspoons whole black peppercorns; 2 cups whole milk; 1 tablespoon tomato paste; 1 teaspoon red wine vinegar; 2 cups cheddar cheese, grated; 2 cups Velveeta cheese, grated; 1/4 cup tomatillo salsa; 1 teaspoon lime juice, from one lime; 1/4 teaspoon dried oregano; 1 (13 ounce) bag tortilla chips, for serving

17 ingredients

3 steps

Ingredients

2 tablespoons vegetable oil
1/2 yellow onion, peeled and roughly chopped
1 green bell pepper, seeded and coarsely chopped
1 jalapeno pepper, seeded and chopped
3 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon kosher salt
2 1/2 teaspoons whole black peppercorns
2 cups whole milk
1 tablespoon tomato paste
1 teaspoon red wine vinegar
2 cups cheddar cheese, grated
2 cups Velveeta cheese, grated
1/4 cup tomatillo salsa
1 teaspoon lime juice, from one lime
1/4 teaspoon dried oregano
1 (13 ounce) bag tortilla chips, for serving

Directions

1

In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
2

In a large heatproof bowl, combine grated cheeses, tomatillo salsa, lime juice and oregano. Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
3

Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Transfer to a bowl and serve immediately.