Want to really kick your next Mexican feast up a notch? Make homemade queso. It’s actually really easy!
Ok guys today I am sharing what might be the best recipe I’ve ever shared! Seriously this queso dip is bomb! And it’s insanely easy to make for any party or even for Cinco De Mayo! Which check your calendars is coming up on Sunday!
I love queso whether its from the best tex-mex restaurant or out of a jar from the grocery store I will eat it. I do prefer to eat real food though, not necessarily health food but really food with ingredients I actually recognize. Most commercially prepared queso has processed cheese, some how it’s gross and delicious at the same time. I won’t judge you for having either opinion! Also please note although I will eat processed queso from a jar I won’t eat Cheese Wiz or Velveeta… go figure!
This queso recipe has jalapeños, onions, cumin, cream cheese, chipotle, jack cheese and sharp cheddar! Defiantly the kind of ingredients I want in my queso. This recipe has just enough spice to warm your mouth but isn’t over the top. Personally I like my salsa hot, my queso medium and my guacamole mild. Anyone else?
Essentially you cook the jalapeños and onions together then add the rest of the ingredients and heat together slowly. Seriously simple. Serve it warm with lots of chips! Or pour it over chips and your favourite nacho fixings for the ultimate and most delicious nachos you’ve ever tasted.
Ok guys this recipe is a must make for Cinco De Mayo!
Queso Dip
Yields: 4 servings
Ingredients:
- 1 tbsp Butter
- 1/4 cup Onion, diced
- 1 Jalapeños, chopped with seeds and ribs removed (keep the seeds if you like it spicy)
- 2 Garlic Cloves, minced
- 1 tsp Cumin
- 2 ounces Cream Cheese
- 1 1/4 cup Whole Milk
- 8 ounces Sharp Cheddar Cheese, grated
- 8 ounces Monterey Jack Cheese, shredded
- 1 tbsp All Purpose Flour
- 1 Chipotle Pepper in Adobo, finely minced
- Salt to taste
Directions:
In a fry pan over medium low heat sauté onions, garlic and jalapeños until loft and onions are translucent. Season with cumin and continue to cook for another minute or two. Add cream cheese to the pan. Melt and combine with vegetables. Add milk to the pan and warm through.
Combine shredded cheese with flour. Add cheese and flour to the pan. Heat and stir until the cheese fully melts. Stir chopped chipotle peppers to the mixture. Taste and adjust salt and seasonings accordingly.
Serve warm with tortilla chips.
Adapted from Half Baked Harvest.
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