El Original Queso

Name: El Original Queso
Ingredients: 1 cup chopped cherry tomatoes; 2 tablespoons chopped sweet onion; 1 jalapeno, seeded and chopped; 1 tablespoon chopped cilantro; 1 tablespoon fresh lime juice; Pinch of kosher salt; 2 pounds Velveeta, cubed; 1 cup whole milk; 1 tablespoon unsalted butter; 9 jalapenos, seeded and chopped (about 3/4 cup); 1/4 cup chopped sweet onion; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; Tortilla chips, for serving; Lime wedges, for serving

15 ingredients

8 steps

Ingredients

1 cup chopped cherry tomatoes
2 tablespoons chopped sweet onion
1 jalapeno, seeded and chopped
1 tablespoon chopped cilantro
1 tablespoon fresh lime juice
Pinch of kosher salt
2 pounds Velveeta, cubed
1 cup whole milk
1 tablespoon unsalted butter
9 jalapenos, seeded and chopped (about 3/4 cup)
1/4 cup chopped sweet onion
1 teaspoon ground cumin
1/2 teaspoon kosher salt
Tortilla chips, for serving
Lime wedges, for serving

Directions

1

Make the pico de gallo: In a bowl, mix the tomatoes with the onion, jalapeno, cilantro, lime juice and salt.
2

Make the queso: In an enameled medium cast-iron casserole, melt the cheese with the milk over low heat, stirring often, until smooth, 7 minutes.
3

Meanwhile, melt the butter in a medium skillet.
4

Add the jalapenos and onion and cook over moderately high heat until softened, about 7 minutes.
5

Stir in the cumin and salt.
6

Stir the jalapeno mixture into the melted cheese.
7

Off the heat, stir in the pico de gallo.
8

Serve hot with tortilla chips and lime wedges.