How To Make Queso (Mexican Cheese Dip)
Whip up the perfect pair to tortillas and corn chips, with this queso recipe, made with green onions and tomatoes, and spiced with cayenne and green chiles.
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 for about 30 seconds until fragrant.
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.
Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
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.
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.
- Calories: 165.89kcal
- Fat: 11.72g
- Saturated Fat: 6.83g
- Trans Fat: 0.31g
- Monounsaturated Fat: 3.10g
- Polyunsaturated Fat: 0.50g
- Carbohydrates: 7.24g
- Fiber: 0.65g
- Sugar: 4.80g
- Protein: 8.53g
- Cholesterol: 36.87mg
- Sodium: 199.40mg
- Calcium: 264.00mg
- Potassium: 218.44mg
- Iron: 0.52mg
- Vitamin A: 109.03µg
- Vitamin C: 31.38mg
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