I got this recipe from my show Diners, Drive-Ins and Dives this weekend. I had to replay the video 100x to figure out how he made the jalapeno hot sauce which isn’t hot and isn’t really hot sauce, and because it sucked and I didn’t know what to do with it, so I attempted a modification on the queso.
This was my first attempt at making queso, and I have to be honest. It’s damn good. I literally couldn’t stop eating it. Thank god I ran out of chips, and the store was closed. The secret is to let it sit for 24 hours and eat it cold. This is probably a faux pas for a Texan, but this is the Nashville version and I’m a Yankee, so that’s how we roll. My only complaint is that it’s greenish in color and doesn’t have a nice yellow tone with pink chili chunks because all I had was some green chilies that my wife’s friend brought back for me from New Mexico. If you bookmark this site, you will notice that I love Hatch, and I’m semi-obsessed with it so you can expect a lot of Hatch recipes in the future, as I find out cool ways to cook with them.Print
Nashville style queso influenced by Diners, Drive-Ins and Dives visit to Redheaded Strangers. Queso is a spicy cheese dip with a very savory flavor.
- Prep Time: 1 Minute
- Cook Time: 10 Minutes
- Total Time: 11 minutes
- Yield: 4 Servings 1x
- Category: Dip
- Method: Saute
- Cuisine: TexMex
- 1 cup Heavy Whipping Cream
- 6 Slices Kraft American Singles
- 1/2 pound Mild Cheddar
- 4 ounce Frozen Packet Green Chilies Jane & Daughters
- 1/2 cup jalapeño hot sauce
- 1 Teaspoon Salt
- Heat Heavy Whipping Cream to a boil slowly over medium heat
- Add American Cheese slices
- Stir Until Melted
- Add Mild Cheddar Cheese
- Stir until melted.
- Add the rest of the ingredients and stir. (Defrost Hatch before adding)
- Chill at least 24 hours.
See my Redheaded Stranger Jalapeño Hot Sauce recipe this is not going to work if you substitute green tabasco.