About the Recipe
Wonderfully cheesy with just a little kick. Queso is great as a dip but also great drizzled over roasted or steamed vegetables. Queso is delightfully cozy with the weight of the cheese but fresh with tomato and jalapeños.
Ingredients
11g 1 tbsp vegetable oil
38g 1/2 brown onion
2 cloves 12g garlic
340 ml 1 can evaporated milk
1 tsp chilli powder
1 tsp cumin
1/2 tsp salt
235g cheddar cheese
250g cream cheese
1 tbsp 20g coriander
134g tomatos
60g jalapeños
Optional milk to loosen the mixture.
Method
Place the vegetable oil, finely diced onion and garlic into the fry pan. Sauté until onion is translucent.
Pour in the can of evaporated milk and mix with the salt, cumin and chilli powder.
Once the mixture reaches a gentle simmer add the cheddar and cream cheese. Mix until the cheese has melted.
NOTE: Ensure the mixture is constantly whisked as the dairy will stick and burn on the bottom of the pan. Burning will alter the taste if the queso.
Add and mix the finely diced tomato and jalapeños.
Decant into a ramekin to enjoy with some fresh soft pretzels.