Adam’s Outlaw Queso

Years of trial and error, deep and pensive thought as well as a “Tequila summer” back in the 80s have brought forth Adam’s Outlaw Queso.

Easy to prepare in crock pot.

  • 1 1/4 lb American Cheese (Boar’s Head or similar, not Velveeta)
  • 1/2 lb mild cheddar (melt in double boiler separately with condensed milk and corn starch and stir into melted American cheese)
  • 1/2 cup diced pickled jalapeños (drain water)
  • 1/2 cup diced tomatoes (remove seeds)
  • 1/2 cup diced white onion
  • 4 oz green chilies
  • 1-2 teaspoons garlic salt
  • 1-2 ounces Chipotle peppers
  • 8 oz evaporated milk (can add more later to adjust consistency)
  • 1 1/2 tablespoons cornstarch*
  • 1/2 to 1 pack frozen Stoufers spinach soufflé
  • 2-3 heaping tablespoons honey
  • 4-8 oz Pace Hot salsa
  • Tweak and “heat” to taste with hot sauce. **Dave’s Insanity Sauce recommended.
* To better appreciate the interplay of condensed milk and corn starch read this.
** Note that Dave’s Insanity Sauce is off the charts hot. 1-2 drops is enough for most.