This queso is so good, you'll want to keep it to yourself. But we don't see anyone stopping you from sharing with your friends. It's made from red onion, cheese, tomato puree, and cooked into a deliciously creamy dip with vegetable broth and cream cheese!
This queso is so good, you'll want to keep it to yourself. But we don't see anyone stopping you from sharing with your friends. It's made from red onion, cheese, tomato puree, and cooked into a deliciously creamy dip with vegetable broth and cream cheese!
Ingredients
3.5 OZ / 100 G red onion
1 EA jalapeño pepper
3.5 OZ / 100 G monterey jack cheese
3.5 OZ / 100 G cheddar cheese
0.5 OZ / 20 G butter
1 TSP garlic powder
0.5 TSP cumin
1 TSP paprika
1 TSP salt
2 OZ / 60 G vegetable broth
6.5 OZ / 190 G cream cheese
3.5 OZ / 100 G heavy cream
3.5 OZ / 100 G tomato puree
1 TSP cilantro leaves
2 TSP jalapeño slices
7 OZ / 200 G tortilla chips
Directions
Roughly chop the cheddar cheese and monterey jack cheese. Add your cheddar cheese and monterey jack cheese into the mixing bowl. Shred the cheese on turbo mode for 10 seconds with the measuring cup inserted. Remove the cheese and clean the mixing bowl.
Halve the onion. Cut the tip of the jalapeño pepper.
Add onion and jalapeño pepper into the bowl. Chop the ingredients using turbo mode for 10 seconds with the measuring cup inserted.
Add your butter, garlic powder, cumin, paprika, and salt into the mixing bowl. Cook using the sauté mode with the measuring cup removed for 2 minutes.
Add your vegetable broth, cream cheese, heavy cream, tomato puree and shredded cheese into the mixing bowl. Cook your dip with the measuring cup inserted for 5 minutes / 212°F|100°C / speed 3 / stir.
Garnish the dip with jalapeños, cilantro leaves and tortilla chips on the side. Enjoy!
