Macheesmo Mud Queso: This queso is jam-packed with add-ins and when you stir it all together you end up with "mud". Something that is very delicious on chips. You'll see. | macheesmo.com

Macheesmo Mud

Just a moment please...

Yield
Serves 4.
Prep Time
Total Time

Ingredients

Basic Pico de Gallo

4 medium tomatoes, quartered, de-seeded, and diced
1 medium red onion, diced
1-2 jalapenos, diced
2 cloves of garlic, diced
2 limes, juice only
2-4 Tablespoons of cilantro, diced (optional)
Salt to taste

Queso Dip:

2 Tablespoons Butter
2 Tablespoons all-purpose flour
2 Cups heavy cream (You could use Half and Half or whole milk if you want to be all... healthy.)
8 ounces Monterey Jack Cheese, shredded
6-8 ounces cheddar, shredded
1 5 ounce can diced green chiles (optional)
Avocados (opt.)
Black Beans (opt.)
Salt to taste
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Directions

1) Make the pico de gallo by chopping and adding ingredients together in a bowl. Leave out the tomato seeds from the mix!

2) Melt butter in saucepan and get it bubbling over medium heat.

3) Whisk in flour and make sure it is mixed well with the butter.

4) Keep whisking it for a few minutes and it will eventually start to turn a light brown color.

5) Turn the heat down to low and slowly add about a quarter cup of cream at a time and whisk furiously while you’re adding it.

6) Add two kinds of cheeses a few handfuls at a time and combine them well.

7) Quickly heat up a can of drained beans with a few Tablespoons of butter.

8) Pour the queso in a big bowl and pile in the toppings!