Farmer's Market Queso

Ingredients

Servings

10 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Jalapeño Pepper , diced

75 g

Red Bell Peppers , diced

75 g

Corn

1

Summer Squash , cubed

or Zucchini

1

Medium Tomato , diced

15 g

Butter

8 g

All-Purpose Flour

480 mL

Heavy Cream

150 g

Monterey Jack Cheese , freshly shredded

60 g

Shredded Mild Cheddar Cheese

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Lightly coat the inside of a large skillet with non-stick cooking spray and heat over medium-high heat. Place Jalapeño Pepper (1) , Red Bell Peppers (75 g) , Corn (75 g) , and Summer Squash (1) into the skillet.

Step 2

Cook for a few minutes or just until the veggies are starting to become tender. Add in the Tomato (1) and remove from the heat to set aside.

Step 3

In a large pot, heat the Butter (15 g) over a medium heat.

Step 4

Add in the All-Purpose Flour (8 g) and whisk until no lumps remain.

Step 5

Whisk in the Heavy Cream (480 mL) and continue to heat until thickened.

Step 6

Remove the pot from the heat and stir in Monterey Jack Cheese (150 g) and Shredded Mild Cheddar Cheese (60 g) . Stir until all of the cheese has melted.

Step 7

Season with Salt (to taste) and Ground Black Pepper (to taste) and add the veggies back in. Stir to combine. Serve with nachos, chips, or anything you like and enjoy!