Texas Green Chili Queso Dip

Name: Texas Green Chili Queso Dip
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 cup EACH: Oaxaca cheese, medium cheddar cheese, AND Monterey jack; 1 tablespoon EACH: cornstarch AND butter; 2 cloves garlic, grated; 1-2 jalapeño peppers, seeds removed and minced; 1 (10-ounce) can diced tomatoes with green chilies, drain completely; ½ teaspoon EACH: salt, ground cumin AND chili powder (or cayenne for more heat); ¼ teaspoon onion powder; 1 (12-ounce) can evaporated milk (not fat-free); 2 tablespoons EACH: milk AND chopped cilantro, to finish

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 6

Author : Marzia

dip dips queso

Ingredients

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1 cup EACH: Oaxaca cheese, medium cheddar cheese, AND Monterey jack1 tablespoon EACH: cornstarch AND butter2 cloves garlic, grated1-2 jalapeño peppers, seeds removed and minced1 (10-ounce) can diced tomatoes with green chilies, drain completely½ teaspoon EACH: salt, ground cumin AND chili powder (or cayenne for more heat)¼ teaspoon onion powder1 (12-ounce) can evaporated milk (not fat-free)2 tablespoons EACH: milk AND chopped cilantro, to finish

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Instructions

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Step 1

GRATE: Freshly grate the cheese using a box grater or food processor fitted with the grate attachment. I find store-bought shredded cheese does not produce the same quality of queso! Toss the cheese with the cornstarch and set aside for later.

Step 2

COOK: Add the butter to the skillet and allow for it to melt over medium heat. Then add the garlic and the minced jalapeños, cook for a minute before adding the tomatoes with green chilies and season with salt, ground cumin, chili powder (or cayenne,) onion powder, and cook for two minutes.

Step 3

QUESO: Then, pour in the evaporated milk and continue to stir until the evaporated milk comes to a boil, lower the heat to low, then give it a stir, and add the cheese, and IMMEDIATELY turn off the heat. Stir and allow the cheese to melt. Add the cilantro. If the queso is too thick, add the milk and stir it in. Taste with a tortilla chip (preferably the ones you’re serving the queso with) and adjust salt and chili powder as desired. If you feel the queso is still thick, additional milk can be added to thin it to your liking. If you need to reheat it, be sure to do so on the lowest heat setting until it warms through. Serve warm!