Creamy Elote Queso

Active Time: 25 minutes

Total Time: 25 minutes

Servings: 6-8 servings

INGREDIENTS

2 tbsp olive oil

1 medium Poblano, about 1 cup chopped

1⁄2 jalapeno, seeded and chopped

2 tbsp Zeal Creamery unsalted butter

4 tbsp all-purpose flour

1 1⁄2 cups milk, plus more as needed

1 tsp kosher salt

1 cup Zeal Creamery cheddar, grated

1 cup chihuahua cheese, grated

2 cups roasted corn

2 tbsp queso fresco or cotija cheese

2 tbsp cilantro, roughly chopped

Limes wedges, for serving

Sprinkle of tajin

Tortilla chips

DIRECTIONS

1. Heat a medium saucepan over medium high heat. Add olive oil and saute poblanos and

jalapeno until slightly softened, about 2 minutes. Add butter to melt, then stir in the flour

until a paste forms and coats all the vegetables. Cook about 1 minute until light golden

brown, sand like in color.

2. Gradually whisk in the milk, smoothing away any lumps from the butter and flour

mixture. Bring to a gentle simmer, then bring the flame down to low. About two

tablespoons at a time, gradually whisk in the grated cheese, until a bit thickened and

bubbling. Stir in roasted corn and season with salt.

3. Add more milk as needed if the queso starts to thicken too much.

4. Garnish with queso fresco, cilantro, and tajin. Serve with lime wedges and chips.