Classic Tex-Mex Queso

No processed cheese in this recipe! Only the most delicious queso you will ever taste! Perfect for game day, but be careful…this cheesy dip is sinfully addictive!

Directions


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1. In a large deep skillet melt the butter over medium heat.

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2. Add the garlic, onion and jalapeños. Sauté for 3-4 minutes until softened.

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3. Stir in the tomatoes and cook for 3-4 minutes.

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4. In a medium bowl, add the evaporated milk and corn starch. Whisk until cornstarch is dissolved.

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5. Add milk mixture and chicken broth to the skillet. Bring to a boil then simmer for 5-6 minutes until it thickens.

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6. Add both grated cheeses, cream cheese and green chilies. Stir until all the cheese has melted.

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7. Add the cumin, onion powder, salt, pepper and cilantro. Stir to combine.

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8. Serve immediately with chips.

Classic Tex-Mex Queso

Yield: 12 servings
Author:
prep time: 15 Mcook time: 20 Mtotal time: 35 M
No processed cheese in this recipe! Only the most delicious queso you will ever taste! Perfect for game day, but be careful…this cheesy dip is sinfully addictive!

ingredients:

  • 2 tablespoons butter
  • 1/2 yellow onion, diced
  • 2 fresh jalapeños, seeded and diced
  • 3 cloves garlic, minced
  • 1 can diced fire roasted tomatoes (14oz)
  • 1 can evaporated milk (12 oz)
  • 3 tablespoons cornstarch
  • 1 cup low sodium chicken broth
  • 1/2 lb yellow sharp cheddar cheese, freshly grated
  • 1/2 lb Monterey jack cheese, freshly grated
  • 2 oz cream cheese
  • 1 can diced green chiles (4.5 oz)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped

instructions:

How to cook Classic Tex-Mex Queso

  1. In a large deep skillet melt the butter over medium heat.
  2. Add the garlic, onion and jalapeños. Sauté for 3-4 minutes until softened.
  3. Stir in the tomatoes and cook for 3-4 minutes.
  4. In a medium bowl, add the evaporated milk and corn starch. Whisk until cornstarch is dissolved.
  5. Add milk mixture and chicken broth to the skillet. Bring to a boil then simmer for 5-6 minutes until it thickens.
  6. Add both grated cheeses, cream cheese and green chilies. Stir until all the cheese has melted.
  7. Add the cumin, onion powder, salt, pepper and cilantro. Stir to combine.
  8. Serve immediately with chips.

NOTES:

Place queso in a crock pot to keep warm or reheat in the microwave when needed. For spicier queso, leave in the seeds of the jalapeño

Calories

242.29

Fat (grams)

18.22

Sat. Fat (grams)

10.90

Carbs (grams)

7.86

Fiber (grams)

0.57

Net carbs

7.29

Sugar (grams)

4.33

Protein (grams)

12.40

Sodium (milligrams)

499.41

Cholesterol (grams)

54.31
Created using The Recipes Generator