Pepper Jack Queso Recipe
This warm, homemade Pepper Jack Queso dip is a fun and easy appetizer that everyone will love. It’s absolutely bursting with flavor, ultra creamy and has the perfect amount of spice.
Servings: 8 people
- 16 oz Pepper Jack Cheese shredded from a brick
- 1 Tablespoon Cornstarch
- ½ Cup Onion cut into large chunks
- ½ whole Red Pepper deseeded and cut into chunks
- ½ whole Jalapeno deseeded
- 2 Cloves Garlic peeled
- 3 Tablespoons Butter
- 1 12-oz Can Evaporated Milk
- ½ Cup Heavy Cream
- 4 oz Canned Green Chilis drained
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Cumin
- ½ teaspoon Salt
- ½ teaspoon Red Pepper Flakes
In a small bowl, add the shredded Pepper Jack cheese and sprinkle the cornstarch over the top. Gently mix to coat, then set aside.
In a food processor, with the grater attachment on, grate the onion, red pepper, jalapeno and garlic (Note: if you don't have a food processor, you can dice them with a knife).
In a saucepan, melt the butter and add the onion and vegetable mixture. Saute, stirring occasionally, until the onions are soft but not brown.
Add the evaporated milk, cream, green chilies, garlic powder, onion powder, cumin, salt, red pepper flakes and the reserved shredded cheese. Mix together, then simmer on low and stir until the cheese is melted and smooth.
Transfer the warm queso to a serving bowl and serve with fresh veggies or tortilla chips. Enjoy!
Calories: 286kcal | Carbohydrates: 9g | Protein: 14g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 476mg | Potassium: 214mg | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 14mg | Calcium: 446mg | Iron: 0.4mg