Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
3
Low
Nutrition per serving
Calories304.3 kcal (15%)
Total Fat22.1 g (32%)
Carbs10.4 g (4%)
Sugars0.4 g (0%)
Protein16.6 g (33%)
Sodium418 mg (21%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
3 cupsmonterey jack cheese
1 cupsharp white cheddar
2 tablespoonsunsalted butter
2 tablespoonsyellow onion
finely chopped
1 ½ tablespoonspoblano pepper
finely chopped, seeds removed
1garlic clove
peeled and grated
½ teaspoonground cumin
28 ouncesunsweetened evaporated milk
½ teaspoonchipotle pepper powder
spicy
2 tablespoonscornstarch
¼ teaspoonsalt
or to taste
1jalapeño pepper
chopped and seeds removed
Instructions
Step 1
Grate both the cheeses on a large grater. Set aside.
Step 2
Add the butter to a sauté pan over medium heat. When the butter is hot and bubbling, add the onion, poblano and jalapeño peppers. Cook for a couple of minutes to soften. Add garlic and cumin.
Step 3
Pour in the evaporated milk, chipotle powder and whisk in the corn starch. Bring to a simmer over medium heat, stirring often to make sure corn starch doesn’t clump on the bottom until thickend. If you find that it is not getting thick after a few minutes, add a little more corn starch (1 teaspoon at at time) until it is the right consistency. Remove the pan from the heat and stir in the grated cheese in small batches until melted. If the sauce looks like it is curdling, turn off the heat immediately and whisk in a little more milk vigurously until you see it get smooth.
Step 4
Taste to test for salt, add if needed. The queso will also thicken more after turning off the the heat. Serve warm.
Notes
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