El Original Queso

"In Texas, whether you're at a restaurant or a house party or a church youth group meeting, there are always people gathered around a nice, big bowl of queso—almost like they're gathered around a fire."—Lisa Fain of New York City restaurant El Original. This version is from the restaurant's chef, Morgan Robinson.

  • Total Time:
  • Servings: 10 to 12


pico de gallo
  • 1 cup chopped cherry tomatoes
  • 2 tablespoons chopped sweet onion
  • 1 jalapeño, seeded and chopped 
  • 1 tablespoon chopped cilantro
  • 1 tablespoon fresh lime juice
  • Pinch of kosher salt
  • 2 pounds Velveeta, cubed
  • 1 cup whole milk
  • 1 tablespoon unsalted butter
  • 9 jalapeños, seeded and chopped (about 3/4 cup)
  • 1/4 cup chopped sweet onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • Tortilla chips, for serving
  • Lime wedges, for serving

How to make this recipe

  1. Make the pico de gallo:

    In a bowl, mix the tomatoes with the onion, jalapeño, cilantro, lime juice and salt.

  2. Make the queso:

    In an enameled medium cast-iron casserole, melt the cheese with the milk over low heat, stirring often, until smooth, 7 minutes.

  3. Meanwhile, melt the butter in a medium skillet. Add the jalapeños and onion and cook over moderately high heat 
until softened, about 7 minutes. Stir in the cumin and salt.

  4. Stir the jalapeño mixture into the melted cheese. Off the heat, stir in the pico de gallo. Serve hot with tortilla chips and lime wedges.

Serve With

Tortilla chips

Contributed By Photo © Kalei Talwar Published September 2015

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1041598 recipes/el-original-queso 2015-08-13T16:05:10+00:00 Morgan Robinson dips-and-spreads|mexican|side-dishes|10||12|fast|vegetarian|staff-favorite september-2015 recipes,el-original-queso 1041598

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