The Best Queso

My son asked me to help him make Queso the other night for taco night…Queso is a great thing to bring to a friends house or to bring on a picnic. It’s such a good addition to chips and salsa. You can make it as spicy or mild as you like. Ours was so easy to make and soo delicious.. Bon appetit…

Recipe Adapted from The Spicy Perspective

INGREDIENTS

• 1/2 pound fresh Cheddar cheese, shredded (smoked, sharp or American cheddar)
• 1 tablespoon butter
• 3/4 cup green onions, finely chopped
• 2 large cloves garlic minced
• 3.5 oz diced tomatoes, (Roma, grape or cherry tomatoes)
• 1/2 teaspoon each ground cumin and onion powder
• 1/2 teaspoon cayenne pepper, (add more to taste if desired)
• 1 tablespoon cornstarch cornflour
• 13 oz evaporated milk, (full fat)
• 4 oz fire-roasted green chiles, (or jalapeños)
• 1/4 cup fresh cilantro, finely chopped

INSTRUCTIONS

• Melt butter in a medium-sized pot over medium heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.
• Add the tomatoes in with juices with the chiles, cumin, onion powder, and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
• Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
• Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
• Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well. Serve warm.
• Tip: Queso thickens when cooled.