Best Spicy Queso of your life!
Spicy warm queso - spicy cheese dip, that is literally life changing!!
Servings: 10
Ingredients
- 1½ tbsp Butter
- ¼ cup Very Finely Chopped Yellow Onions more for garnishing
- 1 Chopped Serrano Pepper or fresh red hot pepper, or even mix both!
- 2 tsp Minced Garlic
- 8 oz Blocked Velveeta Cheese can be sub with shredded American cheese, you might need more milk and salt based on consistency and taste if you go this route
- 7.6 oz HABANERO JALAPEÑO CHEDDAR or any block spicy cheddar cheese
- 1¼ cup Whole Milk
- ½ cup Heavy Cream
- ¼ tsp Salt
- ½ tsp Cumin Powder
- ½ tsp Garlic Powder
- ½ tsp Black Pepper Powder
- ½ tsp Red Chili Powder
Garnishing (OPTIONAL)
- ¼ cup Tomatoes
- 2 tbsp Chopped Cilantro
- 2 tbsp Chopped Scallions
- 1 tsp Chopped Serrano
- 2 tbsp Chopped Onions
Instructions
- Heat up butter. Once melted, add chopped onions, chopped serrano and minced garlic.
- Saute on medium heat until the onions are soften and translucent.
- Add whole milk and bring it to simmer while stirring frequently.
- As soon as milk starts to simmer but not boiling yet, add cubed velveeta cheese.
- Keep cooking while stirring frequently until the velveeta cheese is melted completely.
- Add shredded HABANERO JALAPEÑO CHEDDAR, a little at a time. Keep stirring on low/medium heat until the cheese is melted. Keep repeating the process of melting spicy shredded cheese some at a time until all the shredded cheese is well melted in the queso.
- Add salt, black pepper, red chili powder, cumin powder and garlic powder to queso. Mix it well using whisker, making sure there are no lumps of spices. Taste it and add more salt/spices if needed.
- Once all spices are mixed well, add ½ cup of heavy cream and mix well. Simmer for a minute or two and take it off the stove. If making it ahead of time, queso will settle and thicken. You can warm it up and add more milk to thin it down!
- Add optional garnishing listed above and serve it hot/warm with side of tortilla chips!
