Tijuana Flats Queso Recipe
This Tijuana Flats Queso Recipe combines cheddar, Monterey Jack, and Tex-Mex spices for a velvety, crave-worthy dip.
Equipment
- Medium-sized saucepan (heavy-bottom is best)
- Silicone spatula or wooden spoon.
- Whisk cutting board and knife (peppers and garnishes)
- Small serving dish (the cuter, the better)
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese grated.
- 1 cup Monterey Jack cheese grated.
- 1 can 10 oz green chili diced tomatoes (Rotel style)
- 1 small jalapeño in small pieces (optional)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and Black Pepper to taste.
- Fresh cilantro diced (to serve as garnish)
Instructions
- 1. Prepare the roux: In your saucepan, warm the butter on medium heat. Stir in the flour and blend it into a smooth paste (1-2 minutes).
- 2. Pour in the liquid: Gradually add the milk and heavy cream, beating continuously to prevent lumps. Allow it to softly simmer till a bit thickened.
- 3. Cheese time: Turn down the heat to low and add the cheddar and Monterey Jack cheeses. Stir until melted and smooth.
- 4. Include the extras: Add the diced tomatoes, green chilies, jalapeño pepper, cumin, chili powder, salt, and pepper. Keep stirring until all is heated and mixed.
- 5. Serve: Spoon into a serving bowl, sprinkle with cilantro, and serve warm with tortilla chips.