Plate the Slate Journal No. 22

Farmstead Queso


2 tablespoons cultured Vermont Creamery butter
1 small yellow onion, diced (approx. 3/4 cup)
2 cloves of garlic, minced
1 tablespoon flour
1/2 cup sour cream
2 cups Shelburne Farms 1-Year Cheddar (one block), shredded
1 cup Monterey Jack cheese, shredded
1 scallion, sliced
1 4 oz. can green chiles, juice reserved

fresh serrano peppers, sliced
fresh cilantro to garnish


Warm butter in saucepan over medium heat until melted. Add onion and garlic and sauté until onion is translucent. Add diced red bell pepper and sauté an additional minute or so; the pepper should still have some crunch to it!

Gradually add flour and mix well until flour is cooked; approx. 2 minutes (add a little butter if the mixture becomes too dry with the addition of the flour). Add the green chiles and half of the juice.

Whisk in sour cream until thoroughly mixed, then sprinkle in shredded cheeses. Lower heat and stir constantly until cheese is melted.

Garnish with sliced serrano peppers and fresh cilantro.


Serves 8 - 10.