Luxuriously smooth Queso made with real cheese better than a tex-mex restaurant! This rich and velvety Queso Dip recipe is a winner! Flavour packed with onion, garlic, jalapeños, tomatoes, cilantro and spices. Normally made with Velveeta, our recipe is made with real cheese...there's nothing like a good Queso dip to dunk your fried tortillas or corn chips!
1/2pound225 g fresh Cheddar cheese, shredded (smoked, sharp or American cheddar)
3/4cupgreen onions,finely chopped
2large cloves garlicminced
3.5oz(100 g) diced tomatoes,(Roma, grape or cherry tomatoes)
1/2teaspooneach ground cumin and onion powder
1/2teaspooncayenne pepper,(add more to taste if desired)
13oz(375 g) evaporated milk, (full fat)
4oz120 g fire roasted green chiles, (or jalapeños)
1/4cupfresh cilantro,finely chopped
Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.
Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.Serve warm.Tip: Queso thickens when cooled.
Store leftovers in the refrigerator. Reheat on stove or in microwave. Adjust consistency with a little more milk, if needed.