Lupe Tortilla Queso Recipe
Do you love creamy, melted cheese? You need this Lupe Tortilla Queso Recipe in your life.
Equipment
- Medium saucepan
- Whisk
- Cutting Board
- Sharp knife
- Measuring Cups
- Serving Bowl
Ingredients
- White American Cheese 1 Lb
- Whole Milk 1/2 Cup
- Diced Tomatoes 1/4 Cup
- Jalapeños 2 Tbsp
- White Onions 2 Tbsp
- Cumin 1/2 Tsp
- Green Chiles 4 Oz
- Fresh Cilantro 1 Tbsp
Instructions
- Chop all your vegetables into very small pieces. Set them aside on a clean plate. This makes the cooking process go fast.
- Place your saucepan over a medium-low heat setting. Pour the milk into the warm pan. Do not let the milk boil yet.
- Add the White American cheese to the warm milk. Stir the mixture constantly with your whisk. The cheese will start to melt slowly.
- Add the diced tomatoes and green chiles now. Mix them into the melted cheese sauce thoroughly. The color will start to change beautifully.
- Stir in the chopped onions and the jalapeño pieces. Add the ground cumin for a smoky scent. Keep stirring so nothing sticks to the pan.
- Cook the mixture for five more minutes. The vegetables should become soft and tender. The sauce should be thick and glossy.
- Pour the hot queso into a serving bowl. Top it with a sprinkle of fresh cilantro. Serve it immediately while it is still hot.
Notes
- Use high-quality American cheese from the deli counter.
- Keep the heat low to avoid grainy cheese.
- Stir the pot often to prevent any burning.
- Add a splash of milk if it gets thick.
- Dice the jalapeños very small for even heat.
- Warm your serving bowl before adding the cheese.
- Use fresh spices for the best possible flavor.
- Do not use pre-shredded bagged cheese for this.