Queso (Mexican Cheese Dip)
User Reviews
5
Queso (Mexican Cheese Dip)
Description
The Queso (Mexican Cheese Dip) recipe brings together shredded cheddar cheese and a flavorful base of sautéed white parts of green onions, garlic, diced tomatoes, and roasted green chilies. The inclusion of ground cumin, onion powder, and cayenne pepper introduces subtle spice and depth. Cornstarch is used to thicken the mixture, while evaporated milk contributes richness and a smooth consistency. After bringing the mixture to a boil and melting in the cheese, fresh cilantro and the green parts of the onions are stirred in for freshness.
The cooking method involves gentle heating to melt the cheese evenly into the spiced milk base, achieving a creamy dip that thickens as it cools. The balance of cheese, spices, and herbs results in a rich, slightly spicy, and aromatic sauce with a velvety texture.
Serving this queso warm alongside tortilla chips or drizzled over dishes like tacos or nachos enhances the meal with cheesy creaminess and a hint of heat. It’s a practical choice for gatherings or comfort food, providing both taste and texture contrast.
Leftover queso can be refrigerated and gently reheated on the stove or microwave, adjusting consistency with extra milk if it becomes too thick after cooling.
Ingredients
- ½ pound cheddar cheese 225 g fresh, shredded, smoked, sharp or American cheddar
- 1 tablespoon butter
- ¾ cup green onions finely chopped
- 2 large garlic minced, cloves
- 3.5 oz diced tomatoes Roma, grape or cherry tomatoes
- ½ teaspoon cumin ground
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper add more to taste if desired
- 1 tablespoon cornstarch cornflour
- 13 ounces evaporated milk full fat
- 4 oz green chili or jalapeños, fire roasted
- ¼ cup cilantro fresh, finely chopped
Instructions
- 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 until fragrant, about 30 seconds.
- 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.
Notes
- Store leftover queso refrigerated and reheat gently on stove or in microwave.
- If the queso thickens too much when cooled, thin it with a small amount of milk while reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10serves
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 36mg | 12% |
| Sodium | 237mg | 10% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 266mg | 27% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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