When it comes to Tex-Mex delights, few things tantalize the taste buds like a bowl of rich and creamy queso. Freebirds World Burrito, known for its bold flavors and fresh ingredients, has a queso recipe that stands out as a crowd-pleaser.
Quick Navigation
show
Today, we’ll delve into the secrets of crafting the perfect Freebirds queso, unlocking the culinary magic that makes it a cherished favorite.
Ingredients
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup diced green chilies
- Salt to taste
Instructions
- Prepare the Cheese: In a bowl, combine the shredded cheddar and Monterey Jack cheeses. This dynamic duo forms the foundation of Freebirds Queso’s indulgent creaminess.
- Create the Roux: In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously until the mixture turns golden brown. This roux is the secret to the queso’s smooth consistency.
- Infuse with Flavor: Slowly pour in the milk, whisking constantly to avoid lumps. Once the mixture thickens, add the ground cumin, chili powder, garlic powder, and cayenne pepper. These spices will impart the signature Freebirds kick.
- Cheese Fusion: Gradually incorporate the shredded cheese into the sauce, stirring in a figure-eight motion until fully melted. This step is crucial for achieving the velvety texture that defines Freebirds queso.
- Embrace the Heat: Introduce diced green chilies to the mix, infusing the queso with a subtle heat that enhances the overall flavor profile. Don’t forget to season with salt to taste.
- Serve and Enjoy: Pour the queso into a bowl, and there you have it – a masterpiece ready to be savored. Dip your favorite tortilla chips, drizzle them over nachos, or use them as a flavorful topping for tacos.
Freebirds Queso Recipe
Servings: 4
Ingredients
- 1 cup sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup diced green chilies
- Salt to taste
Instructions
- Prepare the Cheese: In a bowl, combine the shredded cheddar and Monterey Jack cheeses. This dynamic duo forms the foundation of Freebirds queso's indulgent creaminess.
- Create the Roux: In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously until the mixture turns golden brown. This roux is the secret to the queso's smooth consistency.
- Infuse with Flavor: Slowly pour in the milk, whisking constantly to avoid lumps. Once the mixture thickens, add the ground cumin, chili powder, garlic powder, and cayenne pepper. These spices will impart the signature Freebirds kick.
- Cheese Fusion: Gradually incorporate the shredded cheese into the sauce, stirring in a figure-eight motion until fully melted. This step is crucial for achieving the velvety texture that defines Freebirds queso.
- Embrace the Heat: Introduce diced green chilies to the mix, infusing the queso with a subtle heat that enhances the overall flavor profile. Don't forget to season with salt to taste.
- Serve and Enjoy: Pour the queso into a bowl, and there you have it – a masterpiece ready to be savored. Dip your favorite tortilla chips, drizzle them over nachos, or use them as a flavorful topping for tacos.
