Classic Creamy Queso

I adapted this one from www.halfbakedharvest.com. I used a different cheese than recommended so I had to add some ingredients to add flavor. Also, be sure to use a block of cheese and then grate yourself because pre shredded cheese will give you a grainy texture whereas a block of cheese that you grate will result in a creamy Queso. I learned after I made this that orange cheese has been artificially colored. I now buy Grazier’s raw, organic, grass fed Monterey Jack and Cheddar cheese from Shady Grove Ranch. I’ll update my pictures here once I make this again with cheese that doesn’t have coloring in it. The flavor is really good and it paired well with this delicious chicken tortilla soup on a cold night!

Ingredients

• 1 tablespoon salted butter
• 1 tablespoon all-purpose flour
• 2 ounces cream cheese, preferably at room tempurature
• 3/4 cup whole milk
• 6 ounces raw cheese (or any cheese), Monterey Jack or Cheddar, self grated
• 2 tablespoons chipotle peppers in adobo sauce, minced, plus more to taste
• 1/2 can mild green chilis plus more to taste
• course sea salt to taste

Directions

Slowly melt butter in a pan on low heat and then add flour. Whisk until mixed together.

Slowly add milk on low heat, whisk until well incorporated.

Add cream cheese, stirring frequently, until melted.

Slowly add shredded cheese to the mixture until the sauce is smooth and creamy.

Add the chipotle peppers and the green chilis.

Sprinkle in a couple pinches of salt.

Adjust seasonings by adding more peppers or green chilis to taste. Serve warm with tortilla chips.