Monterey Jack Queso
Amazing queso with red onion and jalapeño
Prep Time5 minutes mins
Cook Time15 minutes mins
Course: Appetizer
Cuisine: Mexican
Calories:
- 2 tablespoon Butter unsalted
- 2 tablespoon EVOO
- 1 small red onion finely chopped (½ a large)
- 1 Jalapeno seeded, diced, plus slices for garnish
- 2 garlic cloves minced
- salt and pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 ½ C milk whole or 2% works best
- 16 oz monterey jack cheese shredded (equivalent to 2 Cups)
- cilantro for sprinkling tortilla chips for serving
Crumb Topping
- ½ C panko bread crumbs gluten free
- 1 tablespoon EVOO
- Salt
Make the Queso
In the same skillet, melt the butter over medium heat. Add the onion, jalapeño, garlic and a pinch of salt and pepper. Cook, stirring until veggies are tender. About 8-10 minutes.
Add 1 ½ C milk and bring to a low boil over medium high heat.
Create a slurry with cornstarch and water, add to the milk and simmer until thickened, about 3 minutes. Remove skillet from heat. Stir in the cheese until melted. Season with salt and pepper.
Scatter crumbs on top, then sprinkle with thinly sliced jalapenos and chopped cilantro. serve with tortilla chips.