- 1/2 pound sharp white Cheddar cheese
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 bunch scallions, thinly sliced, dark green parts set aside
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground dried chipotle pepper
- 1/2 teaspoon ground cumin
- 1 (4 ounce) can fire-roasted diced green chiles
- 1/2 cup seeded and diced Roma tomatoes
- 1 (12 ounce) can evaporated milk
- 1/4 cup finely chopped cilantro (optional)
- 1 pinch cayenne pepper, or to taste (optional)
- 1 tablespoon diced Roma tomato
- Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
- 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.
- Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.
08/11/2019
recipepes.com
chef john's queso dip, recipe
PT15M
PT1H
5
455 calories