Source of Recipe
From "Food & Wine Annual Cookbook 2016"
"To achieve ultimate creaminess and flavor in her silky queso, L.A. chef Courtney McBroom uses three cheeses plus a blend of heavy cream, skim milk and buttermilk. 'I made it my personal mission to come up with a great queso,' says McBroom, who couldn't find any amazing versions outside her native Texas."
List of Ingredients
◦ ¾ cup heavy cream
◦ ½ cup skim milk
◦ 1 ¾ pounds white American cheese, sliced ⅓ inch thick and diced
◦ 1 cup coarsely shredded Manchego cheese (3 ½ ounces)
◦ 1 cup coarsely shredded sharp white cheddar cheese (3 ½ ounces)
◦ ¼ teaspoon garlic powder
◦ 1 ¾ cups buttermilk
◦ Tortilla chips, chopped cilantro and fresh salsa, for serving
In a small saucepan, combine the heavy cream and skim milk and bring just to a simmer. Transfer to a large heatproof bowl set over a saucepan of simmering water. Add the three cheeses and heat, whisking occasionally, until completely melted, 7 to 10 minutes. Add the garlic powder and gradually whisk in the buttermilk; heat until thoroughly incorporated and the queso is very smooth, about 5 minutes. Keep warm over very low heat and serve with tortilla chips, cilantro and fresh salsa.
Makes 6 cups