Elote Queso
Ingredients
The queso
-
2
tablespoons
butter
-
1
tablespoon
olive oil
-
1
unit
jalapeño, minced
-
2
cloves
garlic, minced
-
2
tablespoons
flour
-
1 ½
cups
milk
-
1
cup
shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese
-
1
teaspoon
salt
-
2–3
ears
corn, roasted (about 2 cups)
-
¼
cup
fresh cilantro, chopped
-
¼
cup
V&V Supremo® Queso Fresco
-
to taste
unit
chili powder
Extras
-
to taste
unit
limes for squeezing over chips
-
to taste
unit
tortilla chips
Instructions
- Heat butter and olive oil in a skillet over medium heat, then sauté jalapeños and garlic until soft.
- Add flour and stir for about a minute, then gradually whisk in the milk until smooth and bubbly.
- Remove from heat and stir in the Chihuahua cheese until melted and smooth.
- Season with salt and mix in most of the roasted corn, reserving some for topping.
- Top with remaining corn, cilantro, queso fresco, and chili powder. Serve warm with tortilla chips.
Nutrition Facts (estimated)
Servings
6–8
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
600mg
Cholesterol
30mg
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