3 tbsp unsalted butter
3⁄4 cup yellow onion, diced
1 large jalapeño pepper, finely diced
4 cloves garlic, minced or pressed through a garlic press
3 tbsp all purpose flour
2 cups half & half
4 oz cheddar cheese, grated sharp
4 oz pepper jack cheese, grated
1⁄4 tsp cumin
1⁄4 tsp salt
2 tbsp tomatoes , finely diced, use only the flesh, no seeds or juice
1⁄4 tsp red pepper flakes, crushed, optional for more heat
cilantro, freshly chopped, optional for garnish
Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, for about 5 minutes until the onions are soft and translucent.
Add the garlic and cook for 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
Add half and half to the pot and whisk until the flour dissolves. Bring to a simmer and cook for a few minutes until thickened.
Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt, until all of the cheese is incorporated.
Add the cumin, salt, and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes.
Transfer to a bowl and serve hot with tortilla chips. Enjoy!
The queso can be made ahead of time and reheated on the stovetop. If it’s too thick, add a bit of half and half or milk to thin it out.
Sugar: 118g
:
Calcium: 1918mg
Calories: 2140kcal
Carbohydrates: 290g
Cholesterol: 245mg
Fat: 89g
Fiber: 53g
Iron: 19mg
Monounsaturated Fat: 26g
Polyunsaturated Fat: 5g
Potassium: 5008mg
Protein: 71g
Saturated Fat: 53g
Sodium: 17400mg
Trans Fat: 1g
Vitamin A: 6968IU
Vitamin C: 217mg
