Classic Tex-Mex Queso (Cheese Dip)
User Reviews
4.8
Classic Tex-Mex Queso (Cheese Dip)
Description
The recipe begins by softening onion, jalapeños, and garlic in butter to release their flavors. Optional pickled serrano peppers and fresh tomatoes are added and cooked until the tomatoes start to break down, contributing mild acidity and freshness. A blend of evaporated milk and cornstarch is whisked together and incorporated to thicken the dip as it simmers gently.
Grated yellow and white American cheeses melt smoothly into the mixture, creating a velvety texture characteristic of Tex-Mex queso. Seasonings including cumin, onion powder, black pepper, kosher salt, canned green chiles, and fresh cilantro are stirred in for balanced flavor with mild peppery notes and herby brightness.
Once combined, the dip is served warm, topped with fresh pico de gallo and accompanied by tortilla chips, making it a flavorful starter or party snack with comforting creamy texture and subtle spice.
Ingredients
- 2 tablespoon butter unsalted
- ½ medium onion chopped, about ½ cup
- 2 jalapeños fresh, seeded and chopped (removing the seeds and ribs decreases the heat significantly)
- 3 cloves garlic minced
- 1 tablespoon serrano chile pickled, (optional
- 1 cup cherry tomato halved
- 1 oz. can evaporated milk
- 2 tablespoon corn starch
- 1 cup water
- ½ lb American cheese yellow, grated
- ½ lb American cheese white, grated
- 1 teaspoon cumin ground
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon kosher salt
- 1 .5 oz can green chiles
- 1 tablespoon cilantro fresh, chopped
- Pico de Gallo for garnish
- tortilla chips for dipping
Instructions
- Heat the butter in a large skillet over medium heat.
- Add the onion, jalapeños, and garlic and cook until softened, about 3 minutes.
- Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.
- 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.
- Stir with a wooden spoon until just starting to thicken.
- Add in the cheese and stir until completely melted.
- 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.
- Transfer to a warmed bowl, or small slow-cooker, and top with Fresh Pico de Gallo and warmed tortilla chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 732mg | 31% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 400mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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