Servings: 1
Calories: 570kcal
Equipment
- Saucepan
Ingredients
- 1/2 cup half-and-half cream
- 1/2 cup 2 oz shredded Mexican cheese blend
- 1/2 tablespoon unsalted butter
- 1/2 tablespoon plain flour
- 1/8 teaspoon sea salt
- 1/8 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/16 teaspoon ground cumin
- 1/16 teaspoon garlic powder
- 1/16 teaspoon onion powder
- 1/4 cup canned diced tomatoes with green chiles
- 3/4 teaspoon freshly chopped cilantro optional
- Tortilla chips for dipping
Instructions
Step 1: Prepare the Roux
- In a medium saucepan, melt the unsalted butter over medium heat. Once the butter is fully melted, whisk in the flour. Cook the mixture for about 1 minute, whisking constantly until the roux is smooth and the raw flour taste is gone.
Step 2: Add the Half-and-Half
- Slowly whisk in the half-and-half cream, ensuring there are no lumps. Continue stirring until the mixture thickens slightly and comes to a gentle simmer, about 2-3 minutes.
Step 3: Add the Cheese
- Gradually add the shredded Mexican cheese blend to the cream mixture. Stir continuously until the cheese melts completely and the sauce is smooth and creamy.
Step 4: Stir in the Spices
- Once the cheese is fully melted, stir in the sea salt, chili powder, cayenne pepper, ground cumin, garlic powder, and onion powder. Mix well to ensure the spices are evenly distributed throughout the queso.
Step 5: Mix in the Tomatoes
- Add the diced tomatoes with green chiles to the cheese sauce and stir until combined. Let the mixture cook for another 1-2 minutes, allowing the tomatoes to heat through and infuse the queso with their flavor.
Step 6: Optional Cilantro Garnish
- For extra freshness, stir in freshly chopped cilantro at this stage. This step is optional but adds a bright note to the queso.
Step 7: Serve
- Remove the queso from the heat and transfer it to a serving dish. Serve warm with tortilla chips for dipping.
Video
Notes
• If you like your queso to have a bit of heat, add some diced jalapeños to the recipe for some extra spice.
• If you want to make a thicker queso, add a few tablespoons of cornstarch to the recipe and stir until fully combined before adding the cheeses.
Nutrition
Calories: 570kcal
Tried this recipe?Let us know how it was!