While silky, cheesy queso is always a crowd-pleaser, this recipe amps up the flavor with fire-roasted tomatoes, pickled jalapeños, spices, and the secret ingredient: pickled jalapeño juice. (And rest assured that the ½ cup pickled jalapeños creates only a mild to medium kick.) Be sure to cook the dip over gentle heat and stir frequently to prevent scorching. The dip makes 2 3/4 cups, just right for dunking a 15-ounce bag of chips. The recipe is a Yummly original created by Ivy Manning.
- Cut cheese into 1-inch chunks. Chop jalapeños into 1/4-inch pieces. Chop any large tomato pieces. Pro tip: Wear gloves when chopping up the jalapeños and avoid touching your mouth or eyes.
- Set aside 1 tablespoon each diced jalapeños and tomatoes. Put the remaining tomatoes (but not their liquid) and jalapeños, the jalapeño pickling juice, garlic powder, cumin, and pepper in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until liquid has reduced by roughly half, about 5 minutes.
- Add cheese to pan and cook, whisking frequently, until cheese has melted, 4-5 minutes.
- Remove pan from heat and stir in green onions. Thin texture with 1 tablespoon of reserved tomato liquid at a time if queso is too thick. Taste queso and add salt and hot sauce to taste if you like.
- Pour dip into a serving bowl. Top with reserved diced tomatoes and jalapeños. Serve immediately with chips for dipping. Chill any leftover dip in an airtight container up to 1 week. To rewarm, heat queso over low heat, stirring frequently, or microwave on high heat, stirring often.
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|Calories110Calories from Fat35|
|% DAILY VALUE|
|Calories from Fat35|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.