Recipe Remix: “Life Changing” Queso Dip

This recipe is from a signature dish at Matt’s El Rancho in Austin, Texas. The dish is coined as “life-changing” because of how the cheese just melts not only on the nachos but in your mouth. I’ve tried this recipe personally and I can definitely say it’s the savory saltiness of the cheese mixed with a hint of spice that gets your taste buds doing the happy dance. Here’s the recipe:

Ingredients:

1 tablespoon vegetable oil
1 pound ground beef chuck (20% fat)
½ medium onion, chopped
½ green bell pepper, chopped
2 garlic cloves, grated
Kosher salt, freshly ground pepper
1½ teaspoons ground cumin
1 teaspoon chili powder
1 cup chicken stock or low-sodium chicken broth

Queso:
3 tablespoons unsalted butter
½ medium onion, finely chopped
1 large poblano chile, chopped
3 jalapeños, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
Kosher salt
2 tablespoons all-purpose flour
1½ cups (or more) milk
½ pound Monterey Jack cheese, grated
½ pound young medium or sharp cheddar cheese, grated
Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips (for serving)

Directions:

Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl, leaving as much fat in pan as possible.

Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and…

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This recipe is from a signature dish at Matt’s El Rancho in Austin, Texas. The dish is coined as “life-changing” because of how the cheese just melts not only on the nachos but in your mouth. I’ve tried this recipe personally and I can definitely say it’s the savory saltiness of the cheese mixed with a hint of spice that gets your taste buds doing the happy dance. Here’s the recipe:

Ingredients:

1 tablespoon vegetable oil
1 pound ground beef chuck (20% fat)
½ medium onion, chopped
½ green bell pepper, chopped
2 garlic cloves, grated
Kosher salt, freshly ground pepper
1½ teaspoons ground cumin
1 teaspoon chili powder
1 cup chicken stock or low-sodium chicken broth

Queso:
3 tablespoons unsalted butter
½ medium onion, finely chopped
1 large poblano chile, chopped
3 jalapeños, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
Kosher salt
2 tablespoons all-purpose flour
1½ cups (or more) milk
½ pound Monterey Jack cheese, grated
½ pound young medium or sharp cheddar cheese, grated
Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips (for serving)

Directions:

Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl, leaving as much fat in pan as possible.

Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and…

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