Ingredients:
- /2 cup (75g) Yellow Onion, finely diced
- cloves (10g) Garlic, minced
- cup (150g) Smoked Brisket, finely chopped or shredded (pre-cooked)
- /2 cup (120g) Roasted Hatch Green Chiles, diced
- can (10 oz) Diced Fire-Roasted Tomatoes (undrained)
- Tablespoons (28g) Unsalted Butter
- Tablespoons (16g) All-Purpose Flour
- 1/2 cups Whole Milk, warmed slightly
- /2 cup Evaporated Milk
- oz (225g) Sharp Yellow Cheddar Cheese, freshly grated
- oz (225g) Monterey Jack or Colby Cheese, freshly grated
- teaspoon Ground Cumin
- /2 teaspoon Smoked Paprika
- /4 teaspoon Chipotle Powder
- Salt and Freshly Ground Black Pepper to taste
Instructions:
- Melt butter in a large, heavy-bottomed saucepan over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Add minced garlic and cook until fragrant (1 minute).
- Whisk in the flour until a smooth paste (roux) forms. Cook the roux for 1–2 minutes, stirring constantly, to cook out the raw flour taste.
- Gradually whisk in the warm whole milk until the mixture is smooth and lump-free. Then, whisk in the evaporated milk. Bring the mixture to a gentle simmer, stirring frequently until it thickens enough to coat the back of a spoon. Do not boil vigorously.
- Reduce heat to low. Stir in the chopped smoked brisket, diced Hatch chiles, fire-roasted tomatoes (with juice), cumin, smoked paprika, and chipotle powder. Season lightly with salt and pepper.
- Crucial Step: Remove the saucepan from the heat source entirely. Add the grated cheeses incrementally (a handful at a time), stirring constantly until each addition is fully melted and smooth before adding the next batch. Do not return the sauce to high heat once cheese is added.
- Taste and adjust seasoning. If the Cowboy Queso is too thick, stir in a splash of milk. Serve immediately while hot and luscious.