Home
I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.
- Preparing Time: 30 minutes
- Total Time: -
- Served Person: 12
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1/2 teaspoon ground cumin
- 1 (12 ounce) can evaporated milk
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 pound sharp white cheddar cheese
- 1 bunch scallions, thinly sliced, dark green parts set aside
- 1/4 teaspoon ground dried chipotle pepper
- 1 (4 ounce) can fire-roasted diced green chiles
- 1/2 cup seeded and diced roma tomatoes
- 1/4 cup finely chopped cilantro (optional)
- 1 pinch cayenne pepper, or to taste (optional)
- 1 tablespoon diced roma tomato
- Carbohydrate 6.1
- Cholesterol 31
- Fat 9.5
- Protein 7.2
- Sodium 427
- Calories 136 calories;
Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat. Watch Now Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat. Watch Now Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato. Watch Now
