White Queso Recipe
Delicious restaurant-quality white queso dip recipe made without Velveeta that can be refrigerated and reheated multiple times.
Servings 10
Calories 213kcal
Ingredients
- ½ tablespoon olive oil
- ¼ cup sweet onion chopped
- ½ -1 jalapeño minced to taste
- 1 lb white American cheese shredded
- 1 cup milk
- ¼ -½ cup low sodium chicken broth
- ¼ cup cilantro chopped
- ½ cup tomatoes finely diced
- kosher salt and freshly ground black pepper
Instructions
- Add olive oil to a small skillet over medium heat. Saute onion and minced jalapeno. Turn heat to low and add shredded cheese and milk. Stir continuously until the cheese is melted. Slowly stir in enough chicken broth to thin it out to the desired consistency.
- Stir in fresh chopped cilantro and finely diced sun-ripened tomatoes. Season with kosher salt and freshly ground black pepper to taste. Garnish with fresh chopped cilantro or a little Pico de Gallo.
Notes
- Thin out the cheese sauce using low-sodium chicken broth. Use small amounts until you reach your desired consistency. Don't make it too thick, as it will form a skin.
- Use fresh jalapenos and sun-ripened tomatoes. If the jalapenos are too hot for your taste, substitute a 4-ounce can of green chiles.
- You can add cooked Mexican chorizo, cooked ground beef, crisp-cooked crumbled bacon, chopped chipotle peppers, finely chopped artichokes, and even cooked lobster or crawfish.
Nutrition
Calories: 213kcal | Carbohydrates: 3g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 314mg | Potassium: 122mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 3mg | Calcium: 354mg | Iron: 0.2mg