| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 8 |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 8 |
Ingredients
- 1 shallot, finely diced
- 2 Campari or other small vine-ripened tomatoes, diced
- 1/4 cup roughly chopped fresh cilantro
- 1 tablespoon unsalted butter
- 2 serrano chile peppers, thinly sliced into rounds
- 1 red jalapeno pepper, thinly sliced into rounds
- Kosher salt
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup grated pepper jack cheese (about 4 ounces)
- 1 cup grated American cheese (about 4 ounces)
- Tortilla chips, for serving
Instructions
- Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside.
- Melt the butter in a medium saucepan over medium heat. Add the remaining diced shallot, the serranos, jalapeno and 1/2 teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes.
- Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute. Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes. Stir in the pepper jack and American cheese until melted, then remove from the heat; stir in the remaining cilantro. Transfer to a bowl and top with the tomato mixture. Serve with chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 184 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 29 mg |
| Sodium | 261 mg |
| Serving Size | 1 of 8 servings |
| Calories | 184 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 29 mg |
| Sodium | 261 mg |
Reviews
Add a little bit more milk if you want it a little bit more thin. Got much more thick as it sat out
Great queso but can be extremely spicy if you follow the directions exactly. I usually like a lot of spice but this was pushing it even for me. But, there a few ways you can tone it down. Biggest is to remove the seeds from the peppers. Those end up as little pure heat bombs. The Serranos will still give you plenty of kick. Can also use Monterrey Jack instead of pepper jack. Also found the simmer step is much quicker than the 4 minutes this says. It will probably still look too soupy when you put the cheese in.
My husband and I really enjoyed this. Much better flavor than using the velveta recipes. We will make this againz
To make it good, use whole milk, pepper jack SLICES (chopped;reccomended- Elsie Borden) Iodized salt, Butter with 90mg of sodium, and a tad less flour. Hope that helps! REALLY CREAMY! DELICIOUS!
Flavor was good, but the texture was not appetizing. It quickly went goopy and lost all its creaminess as it cooled. It was actually difficult to dip chips into. Not something I would want to serve to people.
I put in to much tomatoes, but it was really good.
Ick. This didn’t taste very good. It was kind of grainy from the flour, and I have made a roux plenty of times. It also lacked flavor. Don’t waste your time.
This was very good queso dip. A cup is 8 ounces instead of 4. I just heat up the leftovers in the microwave if I want more!
http://www.recipe-diaries.com
Creamy and spicy. Very good.