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This really does come out good and tastes just like the wonderful queso served at the Texas Roadhouse restaurant! The cream of mushroom soup gives it a great taste and maintains the creaminess of the cheese dip even when it cools. (If you want a really hot dip, then don't seed and devein the pepper!)
1/2 stick butter (not margarine)
1/4 c. flour
1/2 tsp. course sea salt
2 c. milk
1 c. shredded Muenster cheese
1 Fresh Jalapeno Pepper, seeded, deveined, and sliced
1 Roma Tomato, chopped
1/2 of a 14.5 oz. can of low fat cream of mushroom soup
Make a roux with first 3 ingredients. Add milk; cook & stir until thickened. Add cheese & stir until melted. Stir in cream of mushroom soup. Stir in pepper & tomato. Cook over low heat until warmed through.
Makes enough for 4 half cup bowls to dip your favorite tortilla chips in!
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Texas Roadhouse Queso
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Category: Recipes
Prep Time: Cook Time: Total Time:
This really does come out good and tastes just like the wonderful queso served at the Texas Roadhouse restaurant! The cream of mushroom soup gives it a great taste and maintains the creaminess of the cheese dip even when it cools. (If you want a really hot dip, then don't seed and devein the pepper!)
1/2 stick butter (not margarine)
1/4 c. flour
1/2 tsp. course sea salt
2 c. milk
1 c. shredded Muenster cheese
1 Fresh Jalapeno Pepper, seeded, deveined, and sliced
1 Roma Tomato, chopped
1/2 of a 14.5 oz. can of low fat cream of mushroom soup
Make a roux with first 3 ingredients. Add milk; cook & stir until thickened. Add cheese & stir until melted. Stir in cream of mushroom soup. Stir in pepper & tomato. Cook over low heat until warmed through.
Makes enough for 4 half cup bowls to dip your favorite tortilla chips in!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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