Easy Queso

If you've ever had chile cone queso at a restaurant, this is a copycat recipe! This is a perfect pairing for nachos, tacos or to have chips with guacamole and pico de gallo! It's so addicting and doesn't contain Velveeta! You can make homemade tortilla chips or use store-bought!

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Easy Queso

Yield 4-6

Author Kirsten Deneka

Prep time

45 Min

Cook time

25 Min

Total time

1 H & 10 M

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Ingredients

Chile con queso:

• 4 tbsp butter
• 1 jalapeño
• 1 roma tomato
• 1 shallot
• 1 chipotle pepper in adobo
• 1 can (127 ml) green chiles (drained)
• 3 garlic cloves
• 2 tbsp cornstarch
• 1 1/2 cup whole milk
• 1/2 cup heavy cream
• 4-5 cups cheese (I chose cheddar and Monterey Jack)
• 200 g cream cheese
• Salt & pepper to taste

Tortilla Chips:

• 2 cups masa harina (or corn flour)
• 2 tbsp all purpose flour
• 1 1/2 - 2 cups hot water
• Oil for frying
• Salt

Instructions

1. Dice jalapeño, tomato, shallot and pepper and sauté in butter on medium heat until softened. (5 mins)
2. Add garlic and cornstarch and cook for another minute.
3. Add milk and cream and bring to a simmer. Whisk in cheese about a cup at a time, adding the cream cheese as well until fully incorporated. Taste for salt and pepper. The queso can be made ahead of time or can remain on low heat while the tortilla chips are prepped.

For tortilla chips:

1. Mix flours and water and knead for about 5-10 minutes until it resembles a play dough consistency and doesn’t stick to your hands.
2. Roll out a ball and place between two pieces of parchment paper and press between a tortilla press.
3. Place tortilla in a lightly oiled pan on medium high and cook for about 2 minutes on each side.
4. When all tortillas are made, cut in 4 and fry at 375 F for about 3 minutes or until golden brown. Toss with salt and serve with warm queso. Top queso with tomatoes, fresh jalapeño and cilantro.

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Cheese, Cheesy, Chips

Appetizer

Mexican

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