Servings: 8 people
Calories: 230kcal
Equipment
- Non stick pan
Ingredients
- ½ cup Chopped tomatoes
- ½ cup Roasted and peeled Hatch chile
- ½ cup Chopped onions cubes
- 1 clove Minced garlic
- ½ cup Evaporated Milk from a can
- 2 tsp Butter/ 1 hard piece
- ½ tsp Oregano
- 1 cup Grated Monetary jack cheese
- ½ tsp Fresh cilantro
- Salt – As per taste
- ⅓ spoon Black pepper
- 1 cup Grated American white cheese
Instructions
- Heat a non-stick pan over medium heat and add the butter. Once the butter melts, add the onions and garlic to it. Cook for 3 minutes until both of them are lightly browned.
- Add in the tomatoes, roasted chile, oregano, cilantro, salt and pepper. Give it a good mix. Add in the evaporated milk and stir until everything is well combined.
- Now add in the grated cheeses and stir until all of them melt together nicely. Once melted, turn off the heat and transfer the queso dip to a serving bowl.
Video
Notes
• To make the queso milder in terms of spice, reduce the amount of Hatch chile or just skip it altogether.
• If you don’t have access to evaporated milk, you can use regular milk instead but keep in mind that the texture of the queso might be slightly different.
• Adding a little bit of lemon juice can also help to enhance the flavor of this dish.
Nutrition
Calories: 230kcal
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