Description
I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it ‘chili con queso.’ At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can’t wait to dip another, and another, and another, until there are no chips left.
Ingredients
- ½ pound sharp white Cheddar cheese
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 bunch scallions, thinly sliced, dark green parts set aside
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground dried chipotle pepper
- ½ teaspoon ground cumin
- 1 (4 ounce) can fire-roasted diced green chiles
- ½ cup seeded and diced Roma tomatoes
- 1 (12 ounce) can evaporated milk
- ¼ cup finely chopped cilantro
- 1 pinch cayenne pepper, or to taste (Optional)
- 1 tablespoon diced Roma tomato
Instructions
- Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
- Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt
- chipotle
- and cumin. Cook and stir until fragrant
- about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
- Stir in cilantro. Season to taste
- adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 12