Queso Dip Recipe

🧂 Ingredients

• 8 ounces white cheddar cheese

  or other melty cheese - this recipe will work with any melty cheese. See the recipe notes section.
• 1 tablespoon olive oil
• 2 jalapeno peppers

  diced
• 1 small onion

  diced
• 4 cloves garlic

  minced
• 1 medium tomato

  chopped (or use cherry tomatoes)
• 5 ounces diced roasted peppers

  use canned, or roast your own favorite peppers - I am using roasted Hatch peppers
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• salt and pepper to taste
• 1 tablespoon cornstarch
• 12 ounces evaporated milk

  canned - or use can use milk or cream
• Hot sauce to taste
• For Serving: Extra diced tomatoes, sliced peppers, red chili flakes, fresh chopped cilantro, crispy tortilla chips

Instructions

• 1 Heat the oil in a large pan or medium pot to medium heat. Add the jalapenos and
  onion and cook for 3-4 minutes to soften.
• 2 Add the garlic and cook another 1 minute, until the garlic becomes fragrant.
• 3 Add the tomatoes, roasted peppers, cayenne, paprika, cumin and salt and pepper.
  Stir and cook for 2 minutes to break down the tomatoes.
• 4 Stir together the cornstarch and evaporated milk until well incorporated, then
  pour into the pan. Add hot sauce to taste.
• 5 Bring to a boil, then reduce heat to a simmer.
• 6 Stir in the shredded cheese a handful at a time, continually stirring, until it
  is melted through and well incorporated.
• 7 Remove from heat and top with extra diced tomatoes, sliced peppers, red chili
  flakes, fresh chopped cilantro.
• 8 Serve with tortilla chips!

Nutrition Info