Creamy Jalapeño Queso combines a simple roux with Rotel, milk, plenty of cheese, and jalapeños. Perfect for parties and game day, and you can easily adapt the spice level to your personal preference.
At the point when we go out for Mexican food, I never turn down the chips. Mike and I as of late took a major bicycle ride, and arranged our stop for somewhat Mexican joint, where we breathed in tacos, one goliath specialty lager, and a few chips and guacamole. I figured we consumed what we ate… early. 😀
We eat huge loads of avocados at home, yet I once in a while make queso now, since we are unfilled nesters, and it simply doesn’t get eaten. I generally sit tight for a gathering or a major event day, or when my young men are home, to prepare a clump of this messy goodness.
- 2 Tablespoons olive oil
- 1/2 medium onion – diced
- 1 large jalapeno – diced with seeds
- 2 cloves garlic – minced
- salt and pepper – to taste
- 1 teaspoon ground cumin
- 1 Tablespoon flour
- 10 oz. Rotel – I use HOT, but you can use mild
- 1 1/2 cup milk
- 8 oz. American cheese – shredded
- 8 oz. pepper jack cheese – shredded
- 4 oz. cream cheese
- top with cilantro and jalapeño slices – to serve
- Tostito scoops – to serve
- In a cast iron skillet (other other skillet), sauté the diced onion and jalapeño in olive oil, over medium high heat. After about 4-5 minutes, add the garlic and stir another 30 seconds.
- Add the salt, pepper, cumin, and flour, and stir constantly for a minute or two, or until the flour is fully absorbed.
- Add the Rotel and milk, and reduce heat to medium. Let the mixture simmer until thickened, about 10 minutes or so.
- Reduce heat to low, and add the cheese and cream cheese, stirring constantly until everything is melted and creamy.
- Remove, and add extra jalapeño slices and chopped cilantro. Serve with Tostito scoops.
- If you don’t like spicy, you CAN 1) Omit the seeds of the jalapeño, or a portion of them. 2) Skip the Rotel and add regular diced tomatoes.
- Tostito Scoops work the best for this recipe, so you can SCOOP it all up.
- This queso is also great drizzled over chili, a baked potato, or any Mexican food (tacos, burritos, crunch wraps).
- You can also freeze the queso in an airtight container, for up to three months. Make it ahead and bring it out for game day or any last minute party.
Calories: 442kcal | Carbohydrates: 12g | Protein: 20g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 984mg | Potassium: 352mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 5.5mg | Calcium: 792mg | Iron: 1.5mg