Snacks
Goat Milk Yogurt Queso
Ingredients
4 Servings| 1 cup | Meyenberg Plain Goat Milk Yogurt |
| 2 tbsp | Unsalted butter |
| ½ | Small purple onion, finely chopped |
| ½ | Red bell pepper, finely chopped, plus more for serving |
| ½ | Jalapeño, seeded and finely chopped |
| ¼ cup | All-purpose flour |
| ½ cup | Goat Milk or milk alternative (We used Meyenberg Goat Milk) |
| 4 oz | Goat milk cheddar cheese, shredded |
| ¼ tsp | Cayenne |
| ¼ tsp | Crushed red pepper |
| 1 or 2 pinches of | Salt & pepper to taste |
| a bit of | Cilantro for garnish |
Preparation
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In a large pot, melt the butter over medium heat. Add the onion, bell pepper, jalapeño, and a pinch of salt and cook, stirring, until soft, about 7-10 minutes. Stir in the flour and continue cooking for another minute. Add the milk and cook, stirring, until the mixture is thick and coats the back of a spoon. Add the cheese, stirring until melted. Add 2/3 cup yogurt, the cayenne, crushed red pepper, a few turns of pepper, and 1/4 teaspoon salt. Taste and adjust seasonings as desired.
Enjoy!
