SMOKED SAUSAGE QUESO
There are few things more Texan than the unrelenting pursuit of molten cheese, and there are few things that taste better in said cheese than smoked sausage. For those who think queso can be made only behind the swinging doors in Tex-Mex restaurants, here’s a straightforward process than almost any home cook can navigate.
3/4 pound Texas smoked sausage
2 tablespoons olive oil
½ cup finely chopped red onion
½ cup finely chopped green bell pepper
3 cups heavy cream
2 ½ cups shredded Monterey Jack
2 ½ cups shredded Pepper Jack
2 teaspoons cornstarch, dissolved in 2 teaspoons water
½ cup chopped green onions
In a food processor, pulse the sausage into a fine crumble. Heat the olive oil in a skillet and brown the sausage over medium-high heat. Add the onion and bell pepper, stirring until caramelized, 4-5 minutes. Add the cream, reduce heat to medium and whisk to incorporate. Gradually add in the cheese, stirring until melted and incorporated. Thicken with the dissolved cornstarch. Garnish with green onion. Serve in a bowl with tortilla chops. Serves 10-12.