Creamy Mexican-Style Queso
Hailing from Mexican culinary traditions, this dip balances a velvety cheese base with the fresh bite of onions, garlic, and jalapeños. The result is a smooth, indulgent snack perfect for gatherings when served alongside warm tortillas or crisp chips.
Ingrédients
- 2 tbsp unsalted butter
- 1 medium jalapeño · or 2 tablespoons drained jarred jalapeños
- 1 small-to-medium red onion · chopped
- 1/2 tsp fine salt · divided
- 3 garlic · pressed or minced
- 3/4 cup whole milk · plus more to thin if desired
- 8 ounces cream cheese · cut into 1-inch cubes
- 8 ounces mild cheddar cheese · shredded
- 8 ounces Monterey Jack or pepper jack cheese · shredded
- 1 cup quartered cherry tomatoes · or diced ripe/canned tomatoes
- hot sauce · several dashes
- 2 tbsp chopped cilantro
- tortilla chips or warmed tortillas · for serving
Préparation
- 1
Prepare all ingredients before beginning. If using a fresh jalapeño, remove seeds and ribs, then chop finely; if using jarred, chop finely.
- 2
Melt the butter in a Dutch oven or large, deep skillet over medium heat. Sauté the onion, jalapeño, and ¼ teaspoon of salt until the onions are tender and translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- 3
Pour in the milk and add the cream cheese. Stir for about 5 minutes until the cream cheese has melted and the mixture is mostly smooth.
- 4
Reduce the heat to low. Incorporate the shredded cheese in medium handfuls, stirring thoroughly after each addition until fully melted before adding the next.
- 5
Stir in the tomatoes, hot sauce, cilantro, and the remaining ¼ teaspoon salt. If the mixture is too thick, add up to ½ cup additional milk in ¼-cup increments, stirring until incorporated.
- 6
Remove from heat immediately to prevent overcooking and serve hot.