Homemade Queso Dip & the Easiest Epic Nachos
The 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)
Instructions
- 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.
- 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.
- Turn down heat and let thicken while stirring gently.
Nachos
- Find a sturdy tortilla chip, I recommend a local brand such as “Rafaelitas.”
- Layer the tortillas with some queso dip, shredded cheese, cooked beans and/or shredded meat.
- Bake for 15 minutes until chips are golden and cheese is melted.
- 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!