Description
A creamy and cheesy queso dip that’s perfect for game nights and casual gatherings.
Ingredients
- 2 tbsp coriander/cilantro
- 1 clove garlic, minced
- 1 tsp garlic powder
- 1 can canned fire-roasted green chiles
- 1 tsp onion powder
- 1 medium tomato, diced
- 1 small white onion, finely chopped
- 1 can evaporated milk
- 3 tbsp cornflour
- 1 tsp salt
- 1 tsp cumin
- 2 tbsp unsalted butter
- 2 cups cheddar cheese, shredded
- 2 tbsp milk
Instructions
- Melt the unsalted butter in a saucepan over medium heat.
- Sauté the finely chopped white onion and garlic until softened and fragrant.
- Stir in the canned fire-roasted green chiles, diced tomato, and spices (cumin, garlic powder, onion powder, and salt) until well combined.
- Add evaporated milk and regular milk gradually, stirring constantly to prevent lumps.
- Whisk in cornflour slowly to thicken the mixture until it reaches a creamy consistency.
- Reduce the heat and mix in the cheddar cheese until it melts and becomes creamy.
- Fold in the chopped cilantro, and serve warm with tortilla chips or your choice of dippers.
Notes
For a kick, add diced jalapeños or a dash of hot sauce. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican