Homemade Queso aka Nacho cheese dip
Servings: 4
Calories: 351.2kcal
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Ingredients
- 2 medium jalapeno peppers halved and seeds removed
- 12 oz evaporated milk One 12-ounce can
- 2 teaspoons cornstarch
- 2 cups cheddar cheese shredded , works with Vermont white cheddar too
- < 1 teaspoon salt
- Nachos for serving
Instructions
- Preheat oven to 400 ° F. Have a baking sheet ready.
- Place jalapeno cut side down onto baking sheet. Bake for 15-20 minutes or until soft and slightly darkened. When cool enough to handle, dice into small pieces.
- Alternatively, cook them on the stovetop. Dice the jalapeno halves then heat 1 tablespoon olive oil in a large saucepan. Once hot, add jalapeno and cook until softened, about 5 minutes. You may want to open a window as sauteing may make your eyes water.
- In a small bowl, whisk together 1 tablespoon evaporated milk and cornstarch to make a slurry. Set aside.
- In a large Dutch oven or wide saucepan, heat the remaining evaporated milk until hot but not boiling.
- Whisk in the cheese, cornstarch mixture, and 1/2 teaspoon salt until smooth. Cook for 3-5 minutes or until thickened, stirring often. Taste and add remaining 1/2 teaspoon salt if needed.
- Stir in the chopped jalapeno. Serve immediately with nachos.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 351.2kcal | Carbohydrates: 11.3g | Protein: 19g | Fat: 25.7g | Saturated Fat: 14.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 6.2g | Cholesterol: 81.2mg | Sodium: 1041.3mg | Potassium: 318.7mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 844.9IU | Vitamin C: 9.9mg | Calcium: 622.7mg | Iron: 0.3mg
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