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classic tex-mex queso (cheese dip)

4.7

(17)

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Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 22 minutes

Servings: 12

Cost: $3.74 /serving

Ingredients

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Instructions

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Step 1

Heat the butter in a large skillet over medium heat.

Step 2

Add the onion, jalapeños, and garlic and cook until softened, about 3 minutes.

Step 3

Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.

Step 4

In a medium bowl, add the corn starch to the evaporated milk, and whisk until dissolved and incorporated.  Whisk in the water and add to the veggies in the skillet.

Step 5

Stir with a wooden spoon until just starting to thicken.

Step 6

Add in the cheese and stir until completely melted.

Step 7

Stir in the cumin, onion powder, pepper, salt, green chilies, and cilantro.  Bring to just a simmer and let cook for a couple of minutes.

Step 8

Transfer to a warmed bowl, or small slow-cooker, and top with Fresh Pico de Gallo and warmed tortilla chips.