Queso with Squash + Cauliflower
Makes 2 cups of queso
½ tablespoon extra-virgin olive oil
½ large yellow onion, coarsely chopped (about ¾ cups)
2 garlic cloves, sliced
¼ medium head cauliflower, cut into large chunks, (about ½ pound or 1½ cups)
⅛ small butternut squash, peeled and cut into 1-inch chunks (about ½ pound or 1¼ cups)
1 cup chicken stock
½ teaspoon kosher salt, more to taste
6 ounces sharp cheddar cheese, shredded (about 1½ cups)
4 ounces Monterey Jack cheese, shredded (about 1 cup)
½ cup jarred salsa
Chips, for dipping
1. Heat the oil in a large saucepan set over medium heat. Add the onion and garlic and sauté until tender, 5 to 7 minutes. Stir in the cauliflower, squash, chicken stock, and the ½ teaspoon salt. Bring this mixture to a boil, and then reduce the heat to a simmer. Cook covered, stirring occasionally, until the vegetables are tender—about 20 minutes. This should give you about ¼ cup liquid along with the veggies.
2. Place the mixture in a blender and process it until it is completely smooth. Add more stock or water if there is not enough liquid to blend easily.
3. Transfer the mixture back to the saucepan over low heat. Add the cheddar and Monterey Jack and stir until the cheese melts. Add the salsa and stir to combine. Taste the queso; add more salt if necessary and more stock if your mixture is too thick. Serve with tortilla chips and enjoy hot!
Makes 56 chips