El Original Queso
Ingredients
- 1 cup chopped cherry tomatoes ⓘ
- 2 tablespoons chopped sweet onion ⓘ
- 1 jalapeno, seeded and chopped ⓘ
- 1 tablespoon chopped cilantro ⓘ
- 1 tablespoon fresh lime juice ⓘ
- Pinch of kosher salt ⓘ
- 2 pounds Velveeta, cubed
- 1 cup whole milk ⓘ
- 1 tablespoon unsalted butter ⓘ
- 9 jalapenos, seeded and chopped (about 3/4 cup)
- 1/4 cup chopped sweet onion
- 1 teaspoon ground cumin ⓘ
Instructions
- Make the pico de gallo: In a bowl, mix the tomatoes with the onion, jalapeno, cilantro, lime juice and salt.
- Make the queso: In an enameled medium cast-iron casserole, melt the cheese with the milk over low heat, stirring often, until smooth, 7 minutes.
- Meanwhile, melt the butter in a medium skillet.
- Add the jalapenos and onion and cook over moderately high heat until softened, about 7 minutes.
- Stir in the cumin and salt.
- Stir the jalapeno mixture into the melted cheese.
- Off the heat, stir in the pico de gallo.
- Serve hot with tortilla chips and lime wedges.
Nutrition & Diet Analysis (per serving)
604
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).