Salsa Con Queso

Creamy Salsa Con Queso combines melted cheddar and Pepper Jack with zesty salsa ingredients for the ultimate cheesy dip perfect for chips, nachos, tacos, and all your favorite Mexican dishes.

Course Appetizer

Cuisine American

Keyword Queso

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 285kcal

Author Darcey Olson

Cost $13

Ingredients

1½ cup cheddar cheese, freshly shredded *Note 1
1 cup pepper jack cheese, freshly shredded *Note 1
1 tbsp cornstarch
½ tbsp butter
¼ cup finely diced white onion
1 10 oz can Rotel, drained *Note 2
1 12 oz can evaporated milk, full fat
¼ tsp cumin
¼ tsp garlic powder
⅛ tsp dried coriander
2-3 tbsp milk, to thin as needed
salt, to taste

Instructions

Add the cheeses and cornstarch to a medium-size mixing bowl and toss to coat. Set aside.
Melt butter over medium-low heat in a large-size saucepan. DO NOT increase the temperature when making this recipe. The queso will become grainy.
Add the onions and cook for 3-4 minutes, until translucent.
Add the Rotel and stir to combine.
Add the evaporated milk, and cheese and stir. Add the cumin, garlic powder, and coriander and stir to combine.
Continue to stir until the cheese melts and becomes queso.
The queso will thicken as it cools. To thin, add milk 1 tablespoon at a time until your desired consistency is reached.
Remove from the heat and add salt, to taste. Serve warm for best texture.

Notes

Note 1 - You must shred the cheese! Do not buy pre-shredded cheese as it’s coated in cellulose, which prevents it from melting. Your queso may become grainy. Also make sure the cheese isn't low-fat or fat-free.

Nutrition