Chef John's Queso Dip

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 136 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon cornstarch
• ½ teaspoon ground cumin
• 2 garlic cloves, minced
• 1 (12 ounce) can evaporated milk
• ¼ teaspoon ground dried chipotle pepper
• 1 pinch cayenne pepper, or to taste (Optional)
• ¼ cup finely chopped cilantro
• 1 teaspoon kosher salt, plus more to taste
• ½ pound sharp white Cheddar cheese
• 1 bunch scallions, thinly sliced, dark green parts set aside
• 1 (4 ounce) can fire-roasted diced green chiles
• ½ cup seeded and diced Roma tomatoes
• 1 tablespoon diced Roma tomato

Recipe Instructions

Step 1

Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.

Step 2

Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.

Step 3

Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.