So there is queso, and then there is QUESO.
What we have here, folks, is QUESO. It’s creamy, cheesy, gooey and the perfect blend of spices. The kind where you stand over the stove with a bag of tortilla chips in hand and keep dipping. Because you can’t stop. It’s that good.
And like usual, there is a secret ingredient. But it’s not so secret bcz it’s written right in the name. You’re right, I’m not very good at keeping secrets.
What I believe, is there are times when you try and hide the veggies in the recipe, and there are other times when you just put it out there in plain site because you know it’s going to sell the recipe. I mean, everyone loves sweet potatoes, right?? Maybe it’s just me. Maybe I’m the only one who gets uber-excited about the idea of putting creamy, delicious sweet potatoes in spicy cheese sauce to make it THAT much better.
Is it just me? Please say it isn’t so.
But honestly, I know you would just love this queso. I mean, just look at that creamy sweet potato puree, and then just look at the cheesy dip just dripping off the cheese?!!! It’s so exciting, and just perfect for today’s event. And by event, I mean I know there are two football teams playing today, but I am really more focused on what snacks I’m going to eat [yes, this queso is one of the snacks… the one], and also, the halftime show and commercials.
I am 100% sure I am not the only one who feels this way. Snacks + Halftime Show + Commercials = A great Sunday.
So go ahead. Dip, dip, dip to your heart’s content. And if you’re feeling really adventurous, add some chorizo, avocado, green onion, etc. and drizzle this cheese allllll over a giant plate of nachos.
- 4 Tbsp. butter
- ½ small yellow onion, finely minced
- 2-3 cloves garlic, finely minced
- 4 Tbsp. all-purpose flour
- 2 ½-3 cups low fat milk
- 1 cup cooked sweet potato*
- 1 Tbsp. chili powder + more to taste
- ¾ tsp. coarse salt + more to taste
- ¼ tsp. ground black pepper
- Pinch cayenne pepper
- 2 cups (8 oz.) shredded cheese (mix of Mexican blend, pepper jack, sharp cheddar)
- Juice of 1 small lime
- Heat butter in a large saucepan to medium heat. Add onion and saute 3-4 minutes, until very soft. Add garlic and saute 30-60 seconds, until fragrant. Whisk in flour and allow to cook 3-4 minutes. Turn up heat to medium-high. Slowly whisk in milk until combined. Allow to cook, whisking frequently, for 2-3 minutes. Turn down heat to medium and whisk in cooked sweet potato until combined. If mixture is lumpy, use an immersion blender to puree until very smooth. Stir in chili powder, salt, black pepper and cayenne. Whisk in cheeses and allow to simmer until cheese is completely melted. Stir in lime juice. Taste and adjust seasoning, if necessary.
- *Note: There are many available options for cooked sweet potato. You can roast a large sweet potato at 375 degrees for one hour, until fork tender. Or, you can use cooked frozen sweet potato or canned sweet potato puree. You can also substitute canned pumpkin puree or butternut squash puree.