Description
Queso perfection emerges from this legendary Mexican cheese dip that blends creamy, spicy goodness with irresistible charm. Bold flavors and smooth textures invite you to savor a classic appetizer that promises pure culinary delight.
Ingredients
Scale
Cheeses:
- 1 pound (454 grams) velveeta cheese, cubed
- 8 ounces (227 grams) pepper jack cheese, shredded
Dairy and Liquids:
- 1 cup (240 milliliters) whole milk
- 1/2 cup (120 milliliters) heavy cream
- 1 tablespoon (15 milliliters) butter
Aromatics and Vegetables:
- 1/2 small onion, finely diced
- 12 jalapenos, diced
- 2 cloves garlic, minced
- 1 (10 ounces/283 grams) can diced tomatoes with green chilies, drained
- 1/4 cup (15 grams) fresh cilantro, chopped
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
Optional Protein:
- 1/2 cup (120 grams) cooked chorizo or ground beef
Additional Flavor:
- 1 tablespoon (15 milliliters) fresh lime juice
Serving Suggestions:
- Tortilla chips
- Warm flour tortillas
- Fresh vegetables
Instructions
- Melt butter in a spacious saucepan over medium flame, gently sautéing diced onions and jalapeños until they transform into a tender, translucent medley (approximately 3-4 minutes). Introduce minced garlic and allow it to release its aromatic essence for a brief 30-second dance.
- Sprinkle a vibrant constellation of cumin, chili powder, smoked paprika, and salt across the vegetable landscape. Stir thoroughly, permitting the spices to awaken and intensify their flavors for about half a minute.
- Dial down the heat to its lowest setting. Gradually incorporate cubed Velveeta and shredded pepper jack cheese, followed by a luxurious cascade of milk and heavy cream. Maintain constant stirring as the cheeses surrender and merge into a velvety, uniform sauce.
- When the cheese completely dissolves into a smooth canvas, fold in the drained diced tomatoes with green chilies and cooked chorizo. Ensure each ingredient is harmoniously integrated.
- Lift the pan from heat’s embrace, then weave in freshly chopped cilantro and a zingy splash of lime juice. Conduct a final taste test, adjusting seasonings to personal preference.
- Present immediately alongside crisp tortilla chips or preferred dipping companions. For extended gatherings, transfer the queso to a slow cooker set on “warm” to maintain its molten allure.
Notes
- Start by cooking onions and jalapeños gently to release their sweet and spicy flavors without burning, creating a rich flavor base for the queso.
- Blooming spices in butter before adding cheese helps intensify their aromatic qualities and distribute flavors more evenly throughout the dip.
- Use room temperature cheese and cut into small, uniform cubes to ensure smooth melting and prevent clumping or uneven texture.
- For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheeses, maintaining the creamy consistency while cutting calories.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg