This delicious dip is easily customizable to your personal taste and ready in under 30 minutes!
- 2 tablespoons cornstarch
- 2 cups whole milk
- 1/4 cup unsalted butter (4 tablespoons)
- 1 cup diced yellow onion
- 1/2 cup diced jalapenos (2 to 3 jalapenos that have been seeded and diced)
- 2 tablespoons minced fresh garlic
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces pepper jack cheese, shredded
- 1 teaspoon salt
- 1/8 teaspoon red pepper
- 1/4 teaspoon ground cumin
- 2 Roma tomatoes, seeded and diced (about 1 cup diced)
- 1 tablespoon chopped fresh cilantro
- Tortilla chips, for serving
- Whisk together cornstarch and milk in a large measuring cup until smooth. Set aside.
- Melt butter in a large saucepan over medium high heat. Add onion and jalapeno. Cook (stirring frequently) until onions are translucent (about 4 to 5 minutes). Add garlic and cook until fragrant (about 30 seconds).
- Give the cornstarch and milk another whisk to combine and pour into saucepan. Stir to combine. Bring to a boil, while stirring often. Cook, while stirring constantly, until thickened (about a minute).
- Reduce heat to low and gradually add cheeses, a handful at a time, stirring in-between. Continue to stir until cheese is melted.
- Add salt, red pepper and cumin. Stir to combine.
- Stir in diced tomatoes.
- Sprinkle with cilantro before serving and serve with tortilla chips.
- This recipe yields about 5 cups.
- Adjust the amounts of salt, red pepper and cumin to your personal preference.
- Store in an airtight container in the fridge for up to 3 to 4 days.
- Reheat in a saucepan on the stove top over medium-low to medium heat, stirring often. Do not allow to come to a boil. Add milk as needed for desired consistency when reheating.
- Category: Appetizer
- Method: Boil
- Cuisine: Tex-Mex
Keywords: chili con queso