Salsa Con Queso
This is wicked simple queso that's better than anything you'll get at a restaurant. The key is keeping the heat low and using freshly shredded cheese - the pre-shredded stuff has anti-caking agents that make it grainy.
Ingredients
Ingredients (~4 servings)
- 1 cup cheddar cheese, freshly shredded
- 3/4 cup pepper jack cheese, freshly shredded
- 2 tsp cornstarch
- 1/2 Tbsp butter
- 1/4 cup finely diced white onion
- 1 can Rotel, 10 oz, drained
- 1 can evaporated milk, 12 oz
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- Pinch dried coriander
- 2-3 Tbsp milk, for thinning
- Salt to taste
Instructions
- Toss shredded cheddar and pepper jack with cornstarch in a bowl.
- Melt butter in saucepan over medium-low heat.
- Sauté onions until translucent, about 3-4 minutes.
- Add drained Rotel and cook 1 minute.
- Pour in evaporated milk and cheese mixture.
- Stir in cumin, garlic powder, and coriander.
- Continuously stir cheese until fully melted, 5-8 minutes.
- Add milk 1 Tbsp at a time if too thick.
- Season with salt to taste.
- Serve warm, stirring in additional milk if needed to maintain consistency.
Notes
Keep heat low to prevent cheese from becoming grainy.