Slowly, but surely, I am making my way through Lisa Fain's fantastic Queso! cookbook. My latest attempt was Lisa Fain's Austin diner-style queso, which was also my first time cooking with American cheese.
This queso was great with the fresh pico stirred in. The bright acidic chunks of tomato and onion balanced out the thick American cheese flavored dip quite well. Some bites actually felt…healthy? Such are the warped thoughts of a queso addict!
While I prefer the flavor of cheddar to American cheese, my husband – an apparent American cheese lover – loved this dip. And a major bonus is how easy this queso is to construct.
I halved the recipe, substituted 2% milk for whole, and used 0.63 pounds of American cheese instead of 0.5 pounds. Apart from those minor changes, I followed the recipe as is.
Like many of Fain's recipes, this recipe involved a roux, which came together pretty easily.
Super easy – cut some vegetables, make a simple roux, and melt in the cheese. Yum!
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