Description
Creamy, cheesy and just a little spicy, this queso is absolutely delicious!
Ingredients
Units
Scale
- 2 TB unsalted butter
- 1/2 cup green onions, finely sliced (both green and white parts)
- 2 cloves garlic, minced (or 2 tsp garlic paste)
- 4 oz diced green chiles
- 4 oz diced fire roasted tomatoes
- 2 TB fresh minced cilantro
- 1 cup whole milk
- 2 1/2 tsp sodium citrate
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp lime zest
- 8 oz pepper jack cheese, shredded from the block
- 8 oz extra sharp cheddar cheese, shredded from the block
Instructions
- Heat the butter over medium high heat in a medium saucepan (I used a 3 quart size) until it begins to turn golden, about 5 minutes. Add the green onion and cook for 2 minutes, stirring frequently.
- Add the garlic to the green onion and cook until the garlic is fragrant, about 30 seconds. Add the chiles, tomatoes and cilantro and stir occasionally for another 2 minutes.
- Remove the tomato mixture from the heat, add everything to a small bowl and set aside. Don’t wash the saucepan.
- Return the saucepan to the heat, add the milk and allow it to come to a simmer. Once it simmers, add the sodium citrate, onion powder, cumin and lime zest and stir to dissolve. Let the mixture come back up to a simmer, it shouldn’t take long.
- Add the cheese in handfuls, whisking until each addition is completely melted before adding the next one. When all the cheese is melted in, remove the saucepan from the heat and add the reserved tomato/onion/garlic mixture. Stir well to combine.
- Serve queso immediately with chips. It will thicken as it cools, and form a bit of a skin. Stirring the queso will remove the skin.
Nutrition
- Serving Size: 1/2 cup
- Calories: 275
- Sugar: 3.1 g
- Sodium: 504 mg
- Fat: 12.4 g
- Saturated Fat: 7.2 g
- Trans Fat: 0.3 g
- Carbohydrates: 5.5 g
- Fiber: 1.1 g
- Protein: 14.7 g
- Cholesterol: 61.3 mg