Classic Tex-Mex Queso (Cheese Dip)
Servings: 12 people
Calories: 170kcal
This Classic Tex-Mex Queso recipe is as good as you will find at your favorite Tex-Mex restaurant. Creamy, silky, and with just enough heat to make it practically addictive. Adjust the peppers and seasonings to your own tastes. As written, this queso is close to medium heat.
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Ingredients
- 2 tbsp unsalted butter
- ½ medium onion chopped, about ½ cup
- 2 jalapeños fresh, seeded and chopped (removing the seeds and ribs decreases the heat significantly)
- 3 cloves garlic minced
- 1 tbsp Serrano chiles pickled, (optional)
- 1 cup cherry tomatoes halved
- 1 13 oz. can evaporated milk
- 2 tbsp corn starch
- 1 cup water
- ½ lb American cheese yellow, grated
- ½ lb American cheese white, grated
- 1 tsp ground cumin
- ¼ tsp onion powder
- ¼ tsp black pepper freshly ground
- ½ tsp Kosher salt
- 1 4.5 oz can green chiles
- 1 tbsp cilantro fresh, chopped
- Pico de Gallo for garnish
- Tortilla chips for dipping
Instructions
- Heat the butter in a large skillet over medium heat.
- Add the onion, jalapeños, and garlic and cook until softened, about 3 minutes.
- Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.
- In a medium bowl, add the corn starch to the evaporated milk, and whisk until dissolved and incorporated. Whisk in the water and add to the veggies in the skillet.
- Stir with a wooden spoon until just starting to thicken.
- Add in the cheese and stir until completely melted.
- Stir in the cumin, onion powder, pepper, salt, green chilies, and cilantro. Bring to just a simmer and let cook for a couple of minutes.
- Transfer to a warmed bowl, or small slow-cooker, and top with Fresh Pico de Gallo and warmed tortilla chips.
Nutrition
Calories: 170kcal | Carbohydrates: 4g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 732mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 7mg | Calcium: 400mg | Iron: 1mg