Print: Chef John's Queso Dip

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.

Prep

32 min

Cook

34 min

Servings

Difficulty

Medium

Ingredients

0.5 pounds sharp white Cheddar cheese
1 tablespoon cornstarch
1 tablespoon butter
2 garlics cloves , minced
1 bunch scallions , thinly sliced, dark green parts set aside
1 teaspoon kosher salt , plus more to taste
0.25 teaspoons ground dried chipotle pepper
0.5 teaspoons ground cumin
1 , 4 ounce
0.5 cups seeded and diced Roma tomatoes
1 , 12 ounce
0.25 cups finely chopped cilantro
1 pinch cayenne pepper , Optional
1 tablespoon diced Roma tomato

Instructions

1 Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
2 Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
3 Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

Nutrition per serving

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