New School Queso for Old School Tailgates
10
Ingredients
- 2 cups half-and-half
- 2 pounds (32 oz.) shredded New School American Cheese
- 8 oz. fresh Mexican chorizo, casings removed
- 1 cup roasted Hatch green chiles, chopped
- 1 teaspoon cumin
- 1 teaspoon dark chili powder
- 1 teaspoon cayenne pepper, optional for extra heat
- Tortilla chips, for serving
Directions
Cook the chorizo: In a medium skillet over medium heat, cook the chorizo until browned and fully cooked, breaking it into small crumbles as it cooks. Set aside.
Start the queso: Add the half-and-half to a medium saucepan and warm over medium-low heat. Gradually add the shredded New School American Cheese, stirring continuously as it melts.
Make it melty: Continue stirring over gentle heat until the cheese is completely melted and the queso is creamy and smooth. Avoid bringing the mixture to a full boil.
Add the good stuff: Stir in the cooked chorizo and chopped Hatch green chiles.
Season: Add the cumin, chili powder, and cayenne pepper, if using. Stir until everything is well combined. Taste and adjust the seasoning or heat level as desired.
Serve: Transfer to a serving bowl or slow cooker and keep warm. Serve with plenty of tortilla chips for dipping.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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