Mexican cheese dip

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Mexican queso dip

Indulge in this velvety, crowd-pleasing Mexican queso dip that combines sharp cheddar cheese with a perfect blend of aromatic ingredients. The base of butter-sautéed onions and garlic creates a fragrant foundation, while fresh jalapeños and chilli flakes add a bold kick of heat that can be adjusted to your taste. Fresh tomatoes add a bright pop of colour and texture, while the combination of evaporated milk and regular milk (if desired) creates an irresistibly smooth consistency. A touch of cumin powder adds authentic Mexican warmth, while fresh coriander brings a burst of freshness to this creamy concoction. Thickened with just the right amount of corn flour, this rich and gooey dip maintains its perfect consistency whether served piping hot with tortilla chips or drizzled over your favourite Mexican dishes.

 

Mexican cheese dip
 
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Nutrition Information
  • Serving size: 100g
  • Calories: 133 kcal
  • Fat: 15 grams
  • Carbohydrates: 1.6 grams
  • Sugar: 1.4 grams
  • Sodium: 0.57 grams
  • Fiber: 0.6 grams
  • Protein: 9.1 grams
Recipe type: Dips
Cuisine: Mexico
Prep time: 
Cook time: 
Total time: 
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This great-tasting Mexican cheese dip with Chillies can be used as part of a buffet table, as an appetiser or simply as a Sunday evening snack. It has rich, satisfying flavours that are fantastic with an ice-cold beer or a glass of dry white wine. Buen provecho !
Ingredients
  • Cheddar cheese – 250 grams ( shredded)
  • Butter – 3 tablespoons
  • White onion – ½ small ( finely diced)
  • Garlic – 2 cloves ( finely chopped)
  • Whole Jalapeno chillies - 5
  • Chilli flakes – one teaspoon
  • Tomato – one medium (finely diced).
  • Milk – ¼ cup (Optional)
  • Corn flour - 2 tablespoons
  • Evaporated milk - 1 can (375 grams).
  • Cumin powder – ¼ teaspoon
  • Green coriander – ¼ cup (finely chopped)
Instructions
  1. Roast Jalapenos over an open flame on a gas cooker or in a hot oven until skin is blistered and black( see method)
  2. Place in a glass bowl covered with cling film. Allow to cool
  3. Peel skin from peppers and discard. Chop remaining flesh into small chunks
  4. In a wide-rimmed frying pan heat one tablespoon of butter until foaming. Add onions and allow to become translucent ( 2 to 3 minutes)
  5. Add garlic, cumin and chilli flakes and allow to cook for one minute.
  6. Add tomato and cook for a further two minutes
  7. Remove from stove and add chopped Jalapenos. Keep to one side
  8. In a pot melt two tablespoons of butter stir in the cornflour. Stir until well combined. Add evaporated milk and stir until beginning to thicken
  9. Slowly incorporate cheese and stir until a thick sauce has developed. If it becomes too thick, add the milk
  10. Spoon cheese mixture into the pan containing the onions, Jalapenos tomato, garlic and chilli.
  11. Add chopped coriander
  12. Stir until all ingredients are combined.
  13. Served warm with tortillas, pitta bread, tortillas or French bread
Notes
Keywords: Mexican cheese dip

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