Melted Queso Dip

Inspired by Tex-Mex cuisine, this gooey and delicious dip with fresh tortilla chips will be the life of the party this Cinco de Mayo!

  • Servings 1 bowl
  • 20 mins.
  • Easy

Recipe

Ingredients

For the Queso:

  • 1 tbsp. Butter, unsalted
  • ½ Serrano chile, seeds removed, minced
  • 1 Jalapeño, seeds removed, minced
  • ¼ Onion, diced
  • 2 Garlic cloves, minced
  • 1 tbsp. Flour
  • ½ cup Milk
  • ½ cup Tomatoes, diced
  • 2 cups Cheddar cheese, grated
  • 1 cup Pepperjack cheese, grated
  • 1⁄2 cup Sour cream
  • 1⁄2 cup Fresh cilantro, chopped
  • Salt & pepper, to taste

For the Tortilla Chips:

  • 6 Corn tortillas, cut into triangles
  • 1 cup Vegetable oil
  • Kosher salt, to taste

Directions

For the Queso:

  1. In a large saucepan over medium heat, melt your butter. Add the chiles, onions, and garlic and cook for about 5 minutes. Add the flour and whisk together, cooking for another 30 seconds-1 minute.
  2. Continue to whisk as you add your milk. Let simmer together for about 3 minutes until it’s thickening. Never stop whisking!
  3. Add your tomatoes and reduce heat to medium-low.
  4. Gradually add the cheese blend until they are completely melted. Add the sour cream and stir until smooth and consistent in color. Season with salt & pepper to taste.

For the Tortilla Chips:

  1. In a large pan, heat oil on high. Carefully drop in your tortilla triangles and fry until golden brown.
  2. Remove from the oil and let dry on a sheet tray lined with paper towels.
  3. Sprinkle with kosher salt while still warm and serve with your delicious queso dip.

Pro Tips

Remove peppers to make a kid-friendly version, add a cup of cooked black or pinto beans.

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For the perfect red chilaquiles, the trick to crispy, crunchy, never-soggy tortilla chips is to cook them in an oil with a high-smoke point.

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Quindim

Make this popular Brazilian baked dessert, easy, colorful and delicious!

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