It’s a snack! It’s an appetizer! It’s party food! And it was my dinner one night.
The jalepenos from my garden were in full swing and I had previously made a goat cheese sauce for nachos several months ago so…..I made a jalepeno goat cheese queso. And I dipped all my chips in the gooey cheesy spicy goodness and before I knew it, it was all gone. And that was my dinner and I was happily stuffed full. The end. Haha.
I’m also going to apologize to my girl Lori, who is a faithful reader(1 of 2 haha) who just loathes goat cheese. I’m sorry! I’ll make a different queso dip to share soon so you don’t have to cringe or puke when you read the title. But for everyone else that loves goat cheese, you’re gonna love this dip.
It’s so easy to make too. Except for the first batch I made. I burned the roux. Boy did that piss me off. Until I realized I had enough ingredients for another recipe and then all was right with the world.
A roux is just a mixture of melted butter and flour whisked together on medium/low heat. Or in this case- butter, jalepenos, and flour.
Next, whisk in your goat cheese and milk. Remove from heat and stir in the salsa.
Jalepeno goat cheese queso
3 TBl butter
1 jalepeno, diced with seeds removed
3 cloves garlic, diced
2 TBl flour
3/4 cup milk (I used original flavored almond milk)
4 oz goat cheese, crumbled
1/2 cup salsa
In a saucepan over medium heat, melt butter and saute jalepenos, about 3 minutes. Turn heat to medium/low and whisk in flour. Continue whisking until sauce starts to thicken. Add garlic and goat cheese and whisk until combined. Then add milk and whisk until combined and heated through. Remove from heat and stir in salsa. If serving a large crowd or you have no self control, such as myself, recipe can be doubled.
Just look at that gooey, cheesy goodness!
