Monterey Jack Queso
Amazing queso with red onion and jalapeño
Calories: 2690kcal
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 small red onion finely chopped (or ½ a large onion)
- 1 jalapeño seeded & diced (plus slices for garnish)
- 2 garlic cloves minced
- salt and pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 ½ cups whole milk or 2%
- 16 ounces Monterey jack cheese shredded (equivalent to 2 Cups)
- cilantro for garnish
Crumb Topping
- ½ cup panko bread crumbs
- 1 tablespoon extra virgin olive oil
- salt to taste
Instructions
Make the crumbs
- Add extra virgin olive oil and panko breadcrumbs to a cast iron skillet over medium heat, stirring until crisp (about 5 minutes). Add salt to taste. Set aside to cool.
Make the Queso
- In the same skillet, melt the butter over medium heat, add the extra virgin olive oil. Once hot, add the diced onion, jalapeño, garlic and a pinch of salt and pepper. Cook, stirring until veggies are tender and fragrant. About 8-10 minutes.
- Add 1 ½ cups milk and bring to a low boil over medium high heat.
- Create a slurry with cornstarch and water, add to the milk and simmer until thickened, about 3 minutes. Remove skillet from heat. Stir in the cheese until melted. Season with salt and pepper.
- Scatter crumbs on top, then sprinkle with thinly sliced jalapenos and chopped cilantro. serve with tortilla chips.
Nutrition
Calories: 2690kcal | Carbohydrates: 62g | Protein: 129g | Fat: 216g | Saturated Fat: 114g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 79g | Trans Fat: 1g | Cholesterol: 508mg | Sodium: 3342mg | Potassium: 1196mg | Fiber: 4g | Sugar: 27g | Vitamin A: 5039IU | Vitamin C: 12mg | Calcium: 3936mg | Iron: 6mg