k, so? (Queso)

This is why no one should ever let me name things, really.  You can think of this as my response to, "Man, why do you like Star Wars?  It's so cheesy."

K. So?

Ahh, I crack me up.

k, so? (Queso)

Ingredients
4 Tbsp butter
4 Tbsp flour (whole wheat works well here)
2 1/2 cup milk of your choosing (soy works fine)
Spices:
- 2 generous shakes of salt
- 1/2 tsp fresh black pepper
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 2 generous shakes of red pepper flakes
12 oz Monterrey jack cheese, shredded
3 Tbsp pickled jalapenos, chopped up into small pieces so wimps don't whine at you

Instructions

1. Measure your spices into a cup or something first; they all go in at the same time anyway.
2. Measure out the milk.
3. Shred the cheese.
4. In a large saucepan over medium heat, melt the butter.
5. Whisk in the flour until smooth.
6. Gradually add the milk, whisking constantly, until it's all in and smooth and lovely.
7. Add in the spices, still whisking until the mixture comes to a boil and starts to thicken.
8. Once that's happened, remove from heat and add in the cheese, stirring with a spatula until it's all melted and smooth and yummy.
9. Add the jalapenos and stir so no one can see them sneaking into bites of cheese.
10. To reconstitute after it's been refrigerated:
1. Add a splash of milk (maybe 1 Tbsp?) and microwave 30 seconds
2. Stir, then heat another 30 seconds.
3. Add more milk and heat another 30 seconds if needed.

No lie, this is the BEST queso I've ever eaten, so good that I made myself sick eating it with some really good blue corn tortilla chips.  Ridiculous.  They're also SO good with roasted brussels sprouts, though I recommend leaving the salt out of the sprouts in that case.  Also, this is a doubled recipe, because I need this recipe to last more than one sitting this is why I become round.

WORTH IT.