Description
A wondrously cheesy dip made with peppers, sweet onion, two types of cheeses, spicy jalapeno and zesty lime.
Ingredients
- 1 cup Milk
- 3 Tablespoons Cornstarch
- 1 teaspoon Canola Oil
- 1 cup Yellow Onion, Minced
- 4 cloves Garlic, Minced
- 1 Green Bell Pepper, Seeded And Diced
- 1 Jalapeno, Seeded And Diced
- ½ cups Chicken Broth
- 3 Scallions, Chopped
- 14-½ ounces, weight Canned Diced Tomatoes With Mild Green Chilies, Drained (I Used Del Monte Brand)
- 1 Lime, Both Juiced And Zested
- 2 Tablespoons Chili Powder
- ½ teaspoons Cumin
- ½ teaspoons Red Pepper Flakes
- 2 cups Extra-Sharp Cheddar Cheese, Shredded
- ½ cups Colby-Jack Cheese, Shredded
- Salt And Pepper, to taste
Preparation
1. In a small bowl, whisk 1/4 cup of the milk with the cornstarch. Set aside.
2. Heat a large skillet over medium-high heat. Add the oil, onions, garlic, green pepper and jalapeno. Saute until soft, about 7 minutes. Season with salt and pepper.
3. Add the chicken broth and the remaining 3/4 cups of milk (the milk without the cornstarch) to the skillet. Bring to a boil, then reduce heat and cook for about 3 minutes.
4. Add the milk/cornstarch mixture to the skillet. Reduce heat to low. Stir and simmer until it bubbles.
5. Add the scallions, diced tomatoes, lime juice, lime zest, chili powder, cumin and red pepper flakes. Stir and season with salt and pepper.
6. Remove skillet from heat. Add the two cheeses, stirring well. Taste test and season with salt and pepper to your liking. If you’d like the queso spicier, add more chili powder and/or red pepper flakes.
7. Serve hot with tortilla chips.
Adapted from SkinnyTaste.com who adapted it from Slender Kitchen.
