This is what I believe to be the authentic recipe for my favorite queso dip on the planet, from Superior Grill in New Orleans.  The recipe was originally published in a Shreveport newspaper and I have had it for years.  Since it was provided by the restaurant, I believe it to be very close to what they actually use, though I am sure there was an ingredient left out.  I have made this numerous times and had great results.  To get the best results, make sure to cook the roux long enough so that you won’t end up with a flour taste in your dip.  I have also heard from a waiter at Superior who told me that they use white American cheese, though he has not been able to verify the recipe.  Bottom line is that it must be a well kept secret and this version is pretty darn close.  Try it and let me know!

SUPERIOR GRILL CHILI CON QUESO

INGREDIENTS

• 2 Tbsps. butter
• 1/2 cup diced onions
• 2 whole diced poblano peppers or 2-3 fresh chopped jalapeno peppers
• 1 cup peeled tomatoes, mashed
• 1 Tbsp. flour
• 2 12-oz. cans evaporated milk
• 2 lbs. grated Monterrey Jack cheese

METHOD
Melt butter over medium fire. Saute onions, peppers and tomatoes for approximately 10 minutes, until the onions are translucent. Add the flour, stirring constantly to avoid burning. Add the evaporated milk and cook until hot, stirring frequently from the bottom. Once the milk is hot, add the cheese one handful at a time, stirring constantly until melted, and add the next handful. Serve hot with chips. If you like a milder version, use the poblano peppers; for a spicier version, use the jalapeno peppers.

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