Smooth creamy and delicious Pepper Jack Queso is good to the last bite. Simple recipe for making restaurant quality dip made from scratch. Best served warm this dip is a comforting addition to any snack or nacho salad. Everyone will be devouring this tasty rich dip as fast as they can once this conversation starter hits the table. We love to snack and dip and this homemade recipe is excellent with a range of chips, tacos, tortillias burritos or even salad. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have ta melted bowl of this delicious Pepper Jack Queso today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Smooth, authentic Pepper Jack Queso is so rich and filling this is the perfect appetizer or party table featured snack everyone will enjoy. Thanks for visiting and see you again soon.
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Shred pepper jack cheese. Place it in a bowl. Add cornstarch and gently toss/mix together. Set aside. FOR THINER SAUCE USE ONLY 1 ½ TSP OF CORNSTARCH.
In a sauce pan: turn up the heat to medium.
Add butter and wait until it melts.
Add onions and sauté for 4-5 minutes or until translucent. Add garlic and cook for 30 seconds.
Pour the milk, salt, pepper, cumin and whisk.
Repeat these increments: add ½ cup shredded pepper jack cheese and mix until melted. Continue with this step until all the cheese is gone. Do not add all the cheese at once or it will clumpy and not smooth. Add fire roasted green chiles and mix. Season with salt if needed. Turn down the heat to low and cook for 5-8 minutes (make sure to stir frequently).
Garnish with chopped cilantros, chopped tomatoes, and pickled jalapeños.
Serve with warm tortilla chips. Enjoy!
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Pepper Jack Queso
Ingredients
- 12 oz evaporated milk
- 8 oz pepper jack Cabot brand
- ½ cup onion finely chopped
- 1 tbsp butter
- 1 tbsp cornstarch
- ½ tsp ground cumin
- ½ tsp pepper
- ¼ tsp salt
- 2 garlic cloves minced
- 4 oz fire roasted green chilies
Instructions
- Shred pepper jack cheese. Place it in a bowl. Add cornstarch and gently toss/mix together. Set aside. FOR THINER SAUCE USE ONLY 1 ½ TSP OF CORNSTARCH.
- In a sauce pan: turn up the heat to medium. Add butter and wait until it melts. Add onions and sauté for 4-5 minutes or until translucent. Add garlic and cook for 30 seconds.
- Pour the milk, salt, pepper, cumin and whisk.
- Repeat these increments: add ½ cup shredded pepper jack cheese and mix until melted. Continue with this step until all the cheese is gone. Do not add all the cheese at once or it will clumpy and not smooth.
- Add fire roasted green chiles and mix. Season with salt if needed.
- Turn down the heat to low and cook for 5-8 minutes (make sure to stir frequently).
Garnish with chopped cilantros, chopped tomatoes, and pickled jalapeños. Serve with warm tortilla chips. Enjoy!
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Appetizer & Snacks
Mexican Recipes
