Tijuana Flats Queso Recipe
Who doesn't love a good queso dip? The Tijuana Flats Queso Recipe is a creamy, cheesy delight that brings a touch of Tex-Mex cuisine right into your kitchen.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Cheese grater
- Serving bowl
Ingredients
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup pickled jalapeños chopped
- 1 tomato finely chopped
- 2 tablespoons fresh cilantro chopped
Instructions
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Add Flour: Sprinkle flour over the melted butter, whisking to combine. Cook for about 1 minute to remove the raw flour taste.
- Pour in Milk: Gradually add milk while continuously whisking to prevent any lumps from forming.
- Season: Add ground cumin, salt, and black pepper, stirring well to incorporate.
- Cheese Time: Lower the heat and add both types of cheese to the saucepan. Stir until the cheese is completely melted and the mixture is smooth.
- Add Extras: Stir in the chopped jalapeños, tomato, and cilantro.
- Serve: Transfer the queso to a serving bowl and enjoy with your favorite tortilla chips.
Notes
- Low Heat for Cheese: Always melt cheese over low heat to avoid separation and burning.
- Continuous Stirring: Keep stirring as you add ingredients to maintain a smooth consistency.
- Fresh Ingredients: Use fresh jalapeños and cilantro for the best flavor.
- Adjust Thickness: If the queso is too thick, add a splash more milk; if too thin, add more cheese.
- Reheat Gently: If you need to reheat, do so on low heat, stirring frequently.