½cupGaby's tomatillo salsalinks above if you want to order
2tablespoonsall-purpose flour
1½cupsmilkplus more as needed
½poundMonterey Jack cheesegrated
½poundPepper Jack cheesegrated
Pico de GalloGuacamole, sour cream, chopped chives, chopped cilantro, and chips
Instructions
For the Beef
Heat oil in a large skillet over high. Add the beef and cook, breaking up with a spoon, until browned on all sides for about 6–8 minutes. Transfer to a medium bowl and set aside.
Reduce the heat to medium and add the onion, cook for 6–8 minutes, the last minute, add the garlic and stir to combine. Season with salt and pepper, cumin and chili powder and cook for 1 minute to toast the spices. Add the chicken stock and add beef back into the skillet. Bring to a simmer and cook until stock has completely evaporated, roughly 10 minutes. Remove from heat, taste and season with salt and pepper, leave it in the skillet and set aside.
For the Queso
Melt the butter in a medium saucepan over medium heat. Cook onion, poblano, jalapeños, and garlic, for 8–10 minutes until soft. Add the salsa and stir to combine. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 5 minutes. Reduce the heat to low, and add all the cheeses, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick or gloopy, stir in a tablespoon of milk at a time until smooth.
Pour the hot queso over the skillet with the meat. Sprinkle with chives and cilantro and chopped tomatoes. Serve immediately with chips.
Notes
Swap out the types of peppers, leave the seeds in or out, you do you and make this your absolute favorite Queso ever!