Game-Day Queso
Ingredients
The dip
-
1
small
onion
-
3
cloves
garlic
-
1
tsp
kosher salt
-
⅓
cup
pickled jalapeños
-
8
oz
American cheese
-
8
oz
Monterey Jack cheese
-
2
Tbsp
unsalted butter
-
2
tsp
ground cumin
-
½
tsp
cayenne pepper
-
2
cups
whole milk
-
1
Tbsp
cornstarch
For serving
Instructions
- Chop the onion and garlic, and finely chop the pickled jalapeños.
- Grate the American cheese and Monterey Jack cheese, setting them aside separately.
- Melt butter in a saucepan, add onions and garlic, and cook until tender.
- Add ground cumin and cayenne pepper, then stir in 1¾ cups of milk and bring to a simmer.
- Mix cornstarch with the remaining milk until smooth, then add to the pot and simmer until thickened.
- Reduce heat and add American cheese, stirring until melted.
- Add Monterey Jack cheese gradually, stirring until fully melted.
- Remove from heat and stir in pickling liquid and half of the jalapeños, adjusting salt to taste.
- Serve the queso warm with tortilla chips.
Nutrition Facts (estimated)
Servings
6–8
Calories
250
Total fat
18g
Total carbohydrates
14g
Total protein
12g
Sodium
800mg
Cholesterol
50mg
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