Ingredients

1Tbs Flour

1Tbs Butter

1.5 cup Half & Half

3 cups Brick Cheese (Shredded)

2 cups Cotija Cheese (Grated)

¾ cup Nino’s Mild Pico de Gallo

¼ tsp Cayenne Pepper

1 tsp Kosher Salt

Instructions

1. First with your burner set to low/medium heat, make your roux by melting your butter in a saute pan, then whisking in the flour.  Stir until the flour and butter have completely mixed and started to bubble.
2. Slowly whisk in the half & half then bring to a simmer.
3. Whisk in half of the cheese one cup at a time, allowing the cheese to fully melt before adding the next cup of cheese.
4. Add the Pico de Gallo, Cayenne Pepper and Salt and bring back to a very light simmer.
5. Slowly whisk in the rest of the cheese.  Make sure that the cheese is completely melted before removing from the heat.
6. Allow to cool for 5 minutes before serving with Nino’s Homemade Tortilla Chips (Pretzel Chips are also a great dipping option with this queso)!