Prep Time 5 mins. Cook Time 15 mins. Total Time 20 mins. Course: Appetizer, Dip, Sauce. Cuisine: American, Mexican. Keyword: dip, Mexican, queso. Servings: 6. Calories: kcal. Author: DSTR. Instructions Place all ingredients in a saucepan over low heat. Heat until melted — stirring frequently. Add more milk if you like it thinner. Previous Post Next Post. My daughter is beside herself excited! Go You Just Fabulous. I made this to go over jacket potatoes which I had put broccoli florets into it is seriously the best I have ever tasted.
Once again Nagi you have completely nailed it. Love to yourself and Dozerxxx. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Dips. So I did. I might keep that for myself….. More dip recipes Guacamole done right! Author: Nagi. Prep: 5 mins. Cook: 10 mins. Total: 15 mins. Servings 10 people. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.
Instructions Place cheese and cornflour in a bowl, toss to coat. Melt butter over medium heat in a large saucepan or small pot. Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned. Add tomato including juices and cook for 2 minutes until tomato is slightly softened. Add evaporated milk and cheese. Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well. Begin to add the spices.
Start with the cumin and black pepper. Add red pepper gradually, tasting along the way. The American cheese keeps it melty and creates the perfect dip consistency while the Pepper Jack adds some sharpness with a bit of extra heat. And always shred your own cheese! Pre-packaged cheese does not melt as well as a block of cheese so we don't recommend any pre-shredded cheeses for this queso: they often have added anti-caking agents like cellulose, which will prevent your cheese from melting and emulsifying fully.
American cheese can be found at most deli counters in blocks! To use cheddar instead, just use some extra milk to help thin it out some more and you'll need to cook it for a little longer on a lower heat. Avoid high heat when melting cheddar—cook it too hot too fast and it will encourage separation of the fats from the dairy solids!
Not a fan of spicy dips? Replace the Pepper Jack with Monterey Jack if you're not interested in the extra heat! Velveeta will act the same as American cheese for this queso.
In fact, due to its super processed nature, it will melt even better than American cheese—that's why we use it in our baked mac and cheese! Just cut into cubes and add it when the American cheese is called for and add the milk slowly as you might not need it all with Velveeta. Velveeta can also be saltier than American cheese so add a little less salt than you normally would, then taste and adjust seasonings from there. In my honest opinion, yes.
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