Description
This Creamy Pepper Jack Queso Dip is not just another cheese dip; it’s a flavorful journey through the zest and zeal of Southwest cuisine. Infused with the perfect balance of spice from jalapenos and the smoky depth of roasted Hatch peppers, it melts smoothly into a dip that’s both rich and invigorating. Ideal for parties or as a hearty snack, this dip pairs wonderfully with crispy tortilla chips, fresh vegetables, or even as a zesty topping for burgers or tacos.
Crafted for cheese lovers and spice enthusiasts alike, this dip captures the essence of festive gatherings and cozy evenings. Its creamy texture, combined with the robust flavors of Pepper Jack and a hint of smokiness, ensures every bite is packed with tantalizing taste. It’s a simple yet delicious way to elevate any meal or snack time from ordinary to extraordinary.
Ingredients
8 ounces Pepper Jack cheese, shredded
1 tablespoon olive oil
2 jalapeno peppers, diced
1 small onion, diced
4 cloves garlic, minced
1 medium tomato, chopped
5 ounces diced roasted Hatch peppers
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste
1 tablespoon cornstarch
12 ounces evaporated milk
Hot sauce to taste
Instructions
Heat the olive oil in a large pan over medium heat. Add the jalapenos and onion, cooking for 3-4 minutes until they soften.
Add the garlic and continue to cook for one minute until fragrant.
Incorporate the tomatoes and roasted peppers along with cayenne, paprika, cumin, salt, and pepper, cooking for 2 more minutes.
Mix the cornstarch with evaporated milk until smooth, then pour into the pan, adding hot sauce to your liking.
Bring to a boil, then reduce to a simmer, stirring in the cheese gradually until melted and smooth.
Remove from heat and garnish with extra tomatoes, sliced peppers, chili flakes, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180 Kcal