Ingredients
- 1 (12 ounce) can evaporated milk
- 1 tablespoon flour
- 2 cups cheddar cheese
- 2 cups mozzarella cheese
- 2 (4 ounce) cans diced green chiles, or 8 ounces canned/jarred jalapenos (diced)
- 1/3 cup chopped cilantro
- 1.5 teaspoon cumin
- 1.5 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 cup heavy cream or half and half
- Optional: 2 roma tomatoes, seeds removed and diced
- Optional to garnish: finely diced tomatoes, finely diced white onion, fresh or jarred jalapeno, cilantro
Instructions
- Add the milk to a large skillet over medium-high heat. Sprinkle the flour over and whisk it well to combine. Bring the milk to a simmer and then right when it begins to thicken, reduce the heat to low
- Begin adding the shredded cheese into the milk and flour ½ cup at a time, continually stirring to incorporate it into the milk as it melts. Once the first ½ cup is melted, repeat with another ½ cup, and do this until all of cheese is combined and melted with the milk
- Add in the diced green chiles, all spices, cilantro and the diced Roma tomatoes, if using and stir until incorporated
- Lastly, slowly add in the heavy cream or half and half a little at a time to thin the queso until the thickness is to your preference
- Serve with optional toppings and chips, or what you’re using to dip into the queso
Notes
- You can use shredded American cheese in place of cheddar
- In place of the tomatoes, you can use a short cut and add premade pico de gallo instead
Nutrition Facts:
- Calories: 250
- Sugar: 4 g
- Fat: 14 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 10 g
Find it online: https://healthyheartyrecipes.com/queso-mozzarella/