How To Make Queso

So I've been doing these classes at The Loaf all summer, once a week, spreading the gems of American cuisine.

You know, like cookies, brownies, hummus and....queso!

That's Mexican, you say? NO! (And if you know me, you know exactly what kind of no that was).

It's as American (and caloric) as apple pie. So I spread the love at my class yesterday on how to throw an American snack party. Truthfully I just wanted to see those heat-avoiding Basque people talk about how spicy it was. Also on the roster were hummus and tzatziki (dips on the short list were guacamole and spinach-artichoke dip).

I can talk as bad about the US as the next person, and I don't live there, but you know what? I sure do love our generosity with the 'bad' stuff in the kitchen (butter, cheese, sugar, etc: it's only 'bad' when it comes to quantity, people!) and our unabashed willingness to create really weird, non-traditional dishes.

Chungo is a word used here that I would translate as 'ghetto' for people under 40 and 'juryrigged' for older folks. This is chungo, even more chungo than regular queso dip, due to the scarcity of ingredients in the markets here. Enjoy!

Also, let me know what dips you think are super's only when one really sits down to think about these things when one realizes how much one takes for granted that is truly culturally unique.

chungo spanish queso

  • 1/2 onion, chopped
  • green pepper, chopped
  • tomato, chopped
  • 3 containers of crema de queso, flavor semicurado
  • 1/4 cup Orlando Salsa Brava (or more)

Heat some oil in a pan. Saute the onion and pepper, seasoning lightly, until transparent. Add the tomato and saute a few more minutes. Turn off the heat, adding the crema de queso and salsa brava. Enjoy. Make fun of Spanish people who say it's too spicy.