Queso Dip
Such an easy Queso recipe! Tons of flavor from the smoky, fiery chipotles but you can always dial back on them for a milder version. mexicanplease.com
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 onion
- 3 garlic cloves
- 3-4 chipotles in adobo
- 1 tablespoon adobo sauce (optional)
- 2 plum tomatoes
- 8 oz. cream cheese
- 2 cups shredded Jack cheese
- 1/2 cup milk
- 1/2 teaspoon Mexican oregano (optional)
- pinch of cumin (optional)
- 1/2 teaspoon salt (plus more to taste)
- olive oil
- tortilla chips
Instructions
- 1
Start by rinsing and de-stemming the tomatoes, then roast them in a 400F oven for 15-20 minutes or until you need them.
- 2
Finely chop 1/2 onion and 3 peeled garlic cloves. Saute the onion in some oil over medium heat. Once softened add the minced garlic and cook for 30-60 seconds.
- 3
Add the majority of the onion-garlic mixture to a blender. I usually keep some of it in the saucepan so that there are chunks in the Queso but this is optional.
- 4
Add 8 oz. cream cheese, 1/2 cup milk, 2 cups shredded cheese, and 1/2 teaspoon salt to the saucepan. Melt over medium-low heat, stirring regularly. Once it's all melted you can take a taste to get a sense of the salt level, adding more if necessary.
- 5
Add the roasted tomatoes to the blender along with 3-4 chipotles in adobo (the onion-garlic mixture should already be in the blender). I usually remove the stems and seeds from the chipotles. Combine well.
- 6
Add the blended tomato-chipotle mixture to the Queso and combine well. And now take another taste!
- 7
You can optionally add 1/2 teaspoon Mexican oregano and a pinch of cumin at this point. You can also add more chipotles or some adobo sauce if you want more heat.
- 8
Serve immediately with plenty of tortilla chips.
- 9
Store leftovers in the fridge. To reheat simply add the Queso to a saucepan along with a splash of water or milk and warm up over medium-low heat.