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Homemade Queso Dip & the Easiest Epic Nachos

Chef's corner headerThe world of nachos is full of possibilities and shortcuts. However, the real game-changer is a homemade and creamy queso dip made with your best cheeses on hand.

Queso dip: 8-10 portions

  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic
  • 1 finely sliced green onion with some of the green slices reserved for garnish
  • 1 finely chopped whole jalapeño or to taste
  • 1 small cubed roma tomato
  • 1 can of 315 g or 11/3 cups of evaporated milk
  • 225 grams of shredded cheddar (or any melting cheese such as Monterey Jack, gouda, or our local Monte Rico)
  • 1 tbs butter
  • 1 tbs cornstarch 
  • ½ tsp powdered cumin
  • ½ tsp cayenne
  • Chopped cilantro leaves for garnish (optional)

Cheese dipInstructions

  1. In a thick bottomed pan, melt butter, sweat the onions, the garlic, the green onions, the chopped jalapeños, the tomatoes, the cumin, the cayenne, and allow to boil.
  2. In a separate bowl, mix the cornstarch into the evaporated milk until fully dissolved and then pour into the hot pan to combine the entire mixture thoroughly for 3-5 minutes.
  3. Turn down heat and let thicken while stirring gently.

NachosNachos

  1. Find a sturdy tortilla chip, I recommend a local brand such as “Rafaelitas.”
  2. Layer the tortillas with some queso dip, shredded cheese, cooked beans and/or shredded meat.
  3. Bake for 15 minutes until chips are golden and cheese is melted.
  4. Top with any of these options: pico de gallo, salsa, guacamole or avocado cubes, cilantro leaves, a dollop of sour cream. Great for entertaining on the fly!

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