Queso Dip Without Velveeta & Rotel

An American Southwestern classic, this is the homemade version of the nostalgic chile con queso. Swapping real cheese for the typical shelf-stable cheese product, this is simple to make and super delicious.

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Servings 8

Prep Time 10

Total Time 30

Ingredients

1-2 jalapeños halved, ribs & seeds remove if desired
2 roma tomatoes halved
1 white onion peeled and quartered through the root
250 g (9 oz) cheddar cheese shredded
15 g (1 tbsp) cornstarch/cornflour
2 cloves garlic minced
½ tsp ground cumin
¼ tsp ground turmeric
1 can evaporated milk
50 g (¼ cup) sour cream
2 tbsp cilantro
3-4 dashes hot sauce such as Cholula or Tapatío

Instructions

Move a rack to the top portion of the oven and turn the grill/broiler to high. Place the jalapeños, tomatoes and onions on a rimmed baking tray and move to the oven. Grill until blackened and blistered, about 5 minutes. Remove from the oven, allow to cool slightly, then finely chop the vegetables.
Add the cheese to a large mixing bowl. Sprinkle over the cornstarch and toss to coat the cheese. Set aside.
In a medium saucepan, add 1 tbsp of neutral oil and set over medium heat. Once shimmering, add your chopped roasted vegetables, the garlic, cumin, turmeric and a generous pinch of salt. Cook until very fragrant, about 1 minute. Pour over the evaporated milk and bring to a gentle simmer, whisking occasionally.
Add the cheese, whisking until it is completely melted. Remove from the heat and stir in the sour cream, cilantro and hot sauce. Taste to adjust for seasoning, adding salt where needed. Serve with tortilla chips.

Notes

Make Ahead

Stored in an airtight container, the dip can be refrigerated for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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