Queso (Mexican Cheese Dip)
Luxuriously smooth Queso made with real cheese! This rich and velvety Queso Dip recipe is a winner! Flavour packed with onion, garlic, jalapeños, tomatoes, cilantro and spices.
Servings: 10 serves
Calories: 165kcal
Ingredients
- ½ pound cheddar cheese 225 g fresh, shredded, smoked, sharp or American cheddar
- 1 tablespoon butter
- ¾ cup green onions finely chopped
- 2 large garlic cloves minced
- 3.5 oz diced tomatoes Roma, grape or cherry tomatoes
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper add more to taste if desired
- 1 tablespoon cornstarch cornflour
- 13 ounces evaporated milk full fat
- 4 oz fire roasted green chiles or jalapeños
- ¼ cup cilantro fresh, finely chopped
Instructions
- 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.
Notes
Store leftovers in the refrigerator. Reheat on stove or in microwave. Adjust consistency with a little more milk, if needed.
Nutrition
Calories: 165kcal | Carbohydrates: 7g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 36mg | Sodium: 237mg | Potassium: 181mg | Fiber: 1g | Sugar: 5g | Vitamin A: 544IU | Vitamin C: 6mg | Calcium: 266mg | Iron: 0.4mg