SALSA CON QUESO Y BRO’COLI

I have a small obsession with Salsa Con Queso. We have begun serving Salsa Con Queso, recipe below, with fresh broccoli and cauliflower in lieu of tortilla chips. It’s a big hit! I think I could eat it every single day.

Interesting fact: Did you know that broccoli is in the cabbage family? It’s a relatively new information to this Mama. It is amazing what you learn while homeschooling. Did you also know that even though broccoli originates in the Mediterranean, it was not a commonly accepted food in Spain until the recent push for production within Spain. Are you as riveted by that information as I am? I thought so!

SALSA CON QUESO Y BRO’COLI

  • 1 head fresh broccoli, washed and cut
  • 1 head fresh cauliflower, washed and cut
  • 1/2 onion diced (about 1/2 C.)
  • 4 cloves of garlic , minced
  • 3 Serrano peppers, diced
  • 3 Jalapeno peppers, diced
  • 2 TBSP of butter (from pastured cows)
  • 2 TBSP of flour (natural)
  • 1 C. milk (from pastured cows)
  • 6 C. shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack (from natural block cheese)
  • 1/2 C. cilantro, chopped
  • 2 plum tomatoes, peeled and diced or about 1 C. canned
  • 1/2 C. sour cream (homemade or organic sourced from pastured cows)
  • Salt to taste

1. Melt the butter in a saucepan on medium-low heat, and then saute’ the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
5. Turn heat down to low, adding a 1/4-cup of shredded cheese at a time, slowly add the cheese while stirring the white sauce until completely melted. Repeat. NOTE: The reason I recommend using block cheese and self-shredding is: 1) it is cost-effective and 2) most shredded cheese contains wood pulp that serves as the additive that separates the shreds from sticking and also adds ‘fluff’ to the cheese which allows the producers to turn out more product with less ingredients.
6. Stir in the sour cream and salt to taste.

Serves 4

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