Recipe: The Best Queso

Ingredients

2 tablespoons unsalted butter
1 medium jalapeño (or 2 tablespoons drained jarred jalapeños, optional)
1 small-to-medium red onion, chopped
½ teaspoon fine salt, divided
3 cloves garlic, pressed or minced
¾ cup whole milk
8 ounces cream cheese, cut into 1-inch cubes
8 ounces mild cheddar cheese, shredded (about 2 cups)
8 ounces Monterey Jack or pepper jack cheese, shredded (about 2 cups)
1 cup quartered cherry tomatoes, diced ripe tomatoes or canned drained diced tomatoes
several dashes hot sauce, such as Cholula
2 tablespoons chopped cilantro

Prepare all ingredients before starting.
Melt butter in a Dutch oven or large skillet, then add onion, jalapeño, and ¼ teaspoon salt. Cook until onions are tender.
Add garlic and cook until fragrant.
Stir in milk and cream cheese, mixing until smooth.
Reduce heat and add cheese in handfuls, stirring until melted.
Mix in tomatoes, hot sauce, cilantro, and remaining salt until smooth. Adjust consistency with more milk if needed.
Remove from heat and serve hot, garnished with extra cilantro and tomatoes if desired.

Servings

Calories

250

Total fat

18g

Total carbohydrates

14g

Total protein

12g

Sodium

600mg

Cholesterol

50mg