Queso dip for nacho chips, perfect for get togethers and parties. Quick video and step wise detailed pictures post.
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Have already posted a cheese dip, you can take this as a loaded version. With Jalapenos and coriander, added in the cheesy dip, I loved the spice and flavour of this dip.
I had Jalapenos and evaporated milk sitting in my fridge, so searched for recipes to use it up. Found this interesting recipe here and just asked Vj to buy cheddar cheese. Made it on a weekend and had along tostitos. It was really yummy and filling.
Do try this out if you have ingredients on the hand. Goes well with Corn tortilla chips too.
Recipe card
Queso dip for nacho chips
Ingredients
- 200 gm cheddar cheese Use good quality block sharp cheese for smooth texture
- 1 cup evaporated milk
- ½ cup milk
- 1 Onion yellow
- 2 tomatoes
- 1 green chilli
- 1 Capsicum
- 2 Jalapeno
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- ¼ teaspoon cumin powder
- 2 teaspoon corn flour
- 1 tablespoon butter
- ¼ cup Coriander leaves
- Salt
Instructions
- The recipe called for canned chillies but I usually haven't bought canned chillies. So replaced with chopped chilli for spice and roasted capsicum for flavor.
- You can use plain capsicum also if you want to skip the roasting part. Or simple roast two jalapenos and use in the recipe.
- I roasted capsicum form all sides over fire just as we do brinjal. Peeled the skin off.
- Chopped and used in the recipe. Gather all the ingredients needed.
- Heat a heavy bottomed pan, add butter. Once hot, add chopped garlic followed by onion and fry for 2 minutes in medium heat.
- Add chilli, one sliced jalapeno reserving the other for garnishing
- In goes chopped capsicum, half of the tomato and little salt. Stir fry for a minute.
- Sprinkle corn starch (you can mix this in cheese and add too if you are afraid of lump formation). Mix well.
- Pour in the evaporated milk and regular milk. Stir well over medium heat.
- Add pepper powder, cumin powder and required salt. Followed by grated cheese.
- Keep stirring and bring to boil in medium heat. Simmer until the mixture thickens and coats the ladle well.
- Transfer to serving bowl, top with reserved tomato, chilli and chopped coriander.
Video
Notes
- Use good quality cheddar cheese as it lends the flavour to this dish.
- Evaporated milk gives richness to the dish as in the original recipe. If not use ½ cup regular milk in place of it. Evaporated milk is reduced milk, unlike condensed milk this has no sweetener.
- Do not do in high flame as it will curdle. Also using more butter than required will give oily looks.
Stepwise photos
1. The recipe called for canned chillies but I usually haven't bought canned chillies. So replaced with chopped chilli for spice and roasted capsicum for flavor.
You can use plain capsicum also if you want to skip the roasting part. Or simple roast two jalapenos and use in the recipe.
2. I roasted capsicum form all sides over fire for a smokey flavor. Peeled the skin off.
3. Chopped and used in the recipe. Gather all the ingredients needed.
4. Heat a heavy bottomed pan, add butter. Once hot, add chopped garlic followed by onion and fry for 2 minutes in medium heat.
5. Add chilli, one sliced jalapeno reserving the other for garnishing. In goes chopped capsicum, half of the tomato and little salt. Stir fry for a minute.
6. Sprinkle corn starch (you can mix this in cheese and add too if you are afraid of lump formation). Mix well. Pour in the evaporated milk and regular milk. Stir well over medium heat.
7. Add pepper powder, cumin powder and required salt. Followed by grated cheese.
8. Keep stirring and bring to boil in medium heat. Simmer until the mixture thickens and coats the ladle well.
9. Transfer to serving bowl, top with reserved tomato, chilli and chopped coriander.
Serve with nachos chips like tostitos.
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