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.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 pound cheddar cheese (225 g fresh, shredded, smoked, sharp or American cheddar)
- 1 tablespoon butter
- 3/4 cup green onions (finely chopped)
- 2 large garlic cloves (minced)
- 3.5 oz diced tomatoes (Roma, grape or cherry tomatoes)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 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)
- 1/4 cup cilantro (fresh, finely chopped)
Instructions
- 1
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.
- 2
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.
- 3
Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
- 4
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.
- 5
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.