Queso (Mexican Cheese Dip)

This is a next level dip. Thick, cheesy and a nice level of spice. Glorious with tortilla chips.

Ingredients

• 225g fresh Cheddar cheese, grated

• 1 tbsp butter

• 4 spring onions, finely chopped

• 2 large cloves garlic, minced

• 100g diced cherry tomatoes

• 1/2 tsp ground cumin

• 1/2 tsp onion powder

• 1/2 tsp cayenne pepper

• 1 tbsp cornstarch cornflour

• 375g evaporated milk (ask your mum!)

• 40g jalapeños

• 1/4 cup fresh coriander, finely chopped
  

Instructions

1. Melt butter over medium heat.

2. Sauté the spring onions for 4 minutes, until soft.

3. Add the garlic and sauté for 30 seconds.

4. Add the tomatoes (and their juices), jalapeños, cumin, onion powder and cayenne pepper.

5. Cook while stirring occasionally for 2 minutes until soft.

6. Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.

7. Bring to a boil then add the cheese, mixing well.

8. Stir until cheese just melts through the milk and turns into a smooth sauce.

9. Take off heat immediately.

10. Stir in coriander and season with salt to taste if needed.

11. Mix well.

12. Serve warm.
    

Tip: Queso thickens when cooled.

• Store leftovers in the refrigerator.

• Reheat on the stove or in the microwave.

• Adjust consistency with a little more milk or cream, if needed.