Wednesday, November 16, 2016

Q is for: Queso {served in a squash!}

I want to bathe in this queso.

Actually, scratch that. That would be a waste of this delicious cheese sauce. Instead, maybe I will just siphon it into my mouth in a funnel made of tortilla chips.

I can't take credit for the recipe OR the genius idea of serving it inside a roasted squash. My realtor and friend, Kara, brought this to my housewarming party and there was a crowd around it until it was completely gone. 

And not only does  the squash make an adorable (and edible/disposable) serving dish, but because it is fresh out of the oven, it helps keep the queso warm. 

A warm, cheesy bath of queso.



Of course, you can totally make the queso sans the roasted squash, but that's no fun. To start... Cut off the pointy part of the squash so that they sit upright. 


Cut off the top and hollow out squash, removing seeds and stringy flesh. Brush with olive oil and season with salt. Roast for 30-60 minutes, depending on the size and density of the squash. 

Turns out this queso recipe makes A LOT. Probably enough for 2 squashes worth (unless you use a larger one). For that reason you can either make 2 squashes OR keep the extra cheese sauce warm in a 175 degree oven and refill as the queso gets low. (Or eat half of it before your guests arrive, I won't tell.)


While the squash is roasting, start on the cheese sauce. I used fontina and pepper Jack cheese because they both melt nicely and I love the flavor of the pepper jack to pair with Mexican food. Freshly shredded cheese will melt best. It also helps to let it sit at room temperature before adding to the sauce. If you have a food processor, using the shredding attachment is a quick and easy way to shred a pound of cheese.

Melt butter over medium heat in a large sauté pan. Sauté onions until soft and translucent. Add garlic and cook another minute. Add flour and cook for about a minute.

Stir in warm milk and whisk until flour has been incorporated into the milk. Stir and continue over medium low heat until sauce has thickened slightly, about 5 minutes. Depending on how thick you like your queso, adjust milk amount accordingly. Remember, the liquid from the chiles and tomatoes will thin out the sauce as well, so perhaps wait until later to add more milk if you find the consistency too thick.


Gradually stir in cheeses until they are completely melted and incorporated into the sauce. Stir in the green chiles, tomatoes (or salsa if using) and cilantro. 


Pour into roasted squash and serve with tortilla chips!

Or bathe in it. Either way. 

Queso

by Jaymee Sire
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: saute appetizer dips cheese chiles Mexican Southwest

Ingredients
  • 1-2 acorn squashes (or sugar pumpkins)
  • Olive oil, for brushing
  • 2-3 Tablespoons butter
  • 1/2 small to medium yellow onion, finely diced
  • 1 clove garlic, minced
  • 2 Tablespoons flour
  • 1-1.5 cups warm milk (depending on desired consistency)
  • 8 ounces pepper jack cheese, freshly shredded
  • 8 ounces fontina cheese, freshly shredded
  • 4 ounce can diced green chiles
  • 2 Roma tomatoes, seeded and diced (or 1/4 cup salsa)
  • 1/4 cup chopped cilantro
  • Tortilla chips
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut off the pointy part of the squash so that they sit upright. Cut off the top and hollow out squash, removing seeds and stringy flesh. Brush with olive oil and season with salt. Roast for 30-60 minutes, depending on the size and density of the squash.
  3. While squash is roasting, make the queso.
  4. Melt butter over medium heat in a large sauté pan. Sauté onions until soft and translucent. Add garlic and cook another minute. Add flour and cook for about a minute.
  5. Stir in warm milk and whisk until flour has been incorporated into the milk. Stir and continue over medium low heat until sauce has thickened slightly, about 5 minutes.
  6. Gradually stir in cheeses until they are completely melted and incorporated into the sauce. Stir in the green chiles, tomatoes (or salsa if using) and cilantro. Pour into roasted squash and serve with tortilla chips!
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2 comments:

  1. Made this for an Appetizer today. Was the first one totally gone. Thanks for the tip it came out GREAT!

    ReplyDelete
    Replies
    1. Yayyyy! So happy to hear that. Definitely a crowd pleaser!

      Delete

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