Queso Blanco Dip Recipe

🥄 Ingredients

• 2 Tablespoons unsalted butter
• ¼ poblano pepper (seeded and finely chopped)
• 1 serrano pepper (seeded and finely chopped)
• ¼ white onion (finely chopped)
• 1 garlic clove (minced)
• ½ roma tomato ( finely chopped)
• 1 ½ cups to 2 cups evaporated milk
• ¼ teaspoon salt or more according to taste
• 5 oz aged monterey jack cheese (shredded)
• 5 oz white cheddar (shredded)
• ½ teaspoon ground chipotle pepper (optional)

👨‍🍳 Instructions

1. 1

   To a medium pot, add the butter over medium heat. When the butter starts to get hot, add the poblano & serrano pepper, onion and garlic. Saute for 1 to 2 minutes to soften. Then add the tomato and saute for 1 more minute.

2. 2

   Add the milk and salt and mix. When the milk starts to bubble, start adding the cheese a little bit at the time ensuring it melts first prior to adding the rest of the cheese. Keep stirring to avoid burning the mixture at the bottom.

3. 3

   Add the ground chipotle if using any. Mix to combine all ingredients.

4. 4

   Serve warm with tortilla chips

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.