Queso, queso, queso...

and more queso! How much queso can one man eat?!? This is the price I pay for buying a 2 pound bag of cheese the day I made the enchiladas. No cheese will go to waste in my household!

So...with the last bit of remaining cheese I decided to try a queso like that you might find at Mexican restaurants in the U.S. This is just another version of the queso fundido I tried a couple weeks back. I don't know how 'authentic' this version is, but it's definitely something I enjoy eating, so I figured I'd give it a shot. Last time making queso fundido I baked the cheese in the oven, this time I made it stovetop with a roux. I used no recipes or cookbooks for this one, it was completely off the cuff, and it turned out pretty well. Here's what I did, and again you can adjust the ingredients for this as it's very versatile:

2 T. butter
2 T. flour
Milk (I have no idea how much I added, but if I had to guess...about 3/4 to 1 cup)
A couple handfuls of shredded cheese
Tomato salsa (only had store bought on hand, turned out quite well), about 3-4 T.
Adobo (also leftover from enchilada night, and so tasty I've become quite fond of cooking with it), about 1 T.

Melt the butter over medium heat, then whisk in the flour until smooth. Stir and cook until the roux begins to darken, add some milk. Whisk the mixture until smooth and it begins to thicken. When the roux begins to bubble slightly, remove from the heat and add the rest of the ingredients, whisking until smooth. Pour into a bowl and serve immediately with tortillas or chips.

Note: This queso has good reheatability, just about 1 minute in the microwave later on and it was just as tasty as when it was fresh.

When I served this (to myself) I warmed some tortilla chips in a 350 degree oven for about 5 minutes. This would have been great with some fresh corn or flour tortillas, but it was something I made on a whim so no tortillas this time around.

Ratings:

Flavor: 4/5 (Kendra [who had the reheated version]: 4/5)

Very hard to stop eating, very similar to the queso dip you'd find at Tex-Mex restaurants.