The Portland PSU farmers market is a farm-to-fork wonderland. Outside in the open air, are full displays of freshly harvested in-season vegetables from various local farmers. Within the city blocks are local musical acts, fresh kombucha on tap, made-to-order coffee carts, and kids running around with freshly pressed lemonade. It's as if these were paid participants for a photo or the next inspiration for a mural depicting Portland summers.
During my last farmer's market run through I scored so many wonderful things, one of them being a freshly roasted pack of peppers. Being football season, I was inspired to make queso. not that velvita kind of queso though, I wanted a real deal queso, with real cheese and not that processed waxy american cheddar business.
I made up a few batches of queso. For my second batch I used both anaheim peppers and jalapenos.
FARMER'S MARKET QUESO
Heat oil in small saucepan over medium heat
Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes
Add minced garlic and cook 30 seconds, careful not to burn
Add peppers and 4 TBSP of milk, stir until heated.
Turn the heat down to medium low and gradually add shredded cheese, stirring between additions to melt and incorporate.
Add additional milk to desired consistency.
Season with salt and pepper to taste.
Serve warm with tortilla chips!
Queso will thicken as it cools down, you can reheat in the microwave on short intervals, stir again before serving.
1tsp. olive oil
¼ c. onion, chopped
2 large garlic cloves, chopped
4-6 tbsp. milk
8 oz monterrey jack cheese, shredded
2 oz pepper jack cheese, shredded
2 roasted peppers of your choice, stemmed, seeded, and chopped