Copycat Chipotle Queso

Queso is a nationwide obsession, recipes are guarded...family secrets. Here’s the closest to the Chipotle family secret I could get! MMMMM! Cheese!

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 6 1/4 cups

Ingredients

• 2  tablespoons  vegetable oil
• 1⁄2 yellow onion, peeled and roughly chopped
• 1  green bell pepper, seeded and coarsely chopped
• 1  jalapeno pepper, seeded and chopped
• 3  garlic cloves, crushed
• 2  teaspoons ground cumin
• 1  teaspoon kosher salt
• 2 1⁄2 teaspoons whole black peppercorns
• 2  cups  whole milk
• 1  tablespoon tomato paste
• 1  teaspoon red wine vinegar
• 2  cups cheddar cheese, grated
• 2  cups Velveeta cheese, grated
• 1⁄4 cup tomatillo salsa
• 1  teaspoon lime juice, from one lime
• 1⁄4 teaspoon dried oregano
• 1 (13 ounce) bag tortilla chips, for serving

Directions

1. In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
2. In a large heatproof bowl, combine grated cheeses, tomatillo salsa, lime juice and oregano. Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
3. Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn’t melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Transfer to a bowl and serve immediately.