Description
Classic queso made with real cheese, seasoned with taco seasoning and diced tomatoes and melted to velvety perfection!
Ingredients
Units
Scale
- 12 oz block cheddar cheese, chopped
- 1 1/2 cup heavy cream
- 4 oz cream cheese
- 1/2 yellow onion, chopped
- 1 jalapeno, chopped
- 1 packet taco seasoning
- 1 can Rotel diced tomatoes with green chilis
Extras for serving
- Chips
- Cherry tomatoes, chopped
- Cilantro leaves, chopped
- Sprinkle of paprika
Instructions
- Use a cutting board and a sharp knife to chop the onion. Remove the seed from a jalapeño and chop it into small pieces.
- In a skillet over medium heat, heat a couple of tablespoons of olive oil. Add chopped onions and jalapeño to the pan and sauté for about 8-10 minutes until they are soft and translucent. If you want some extra heat, keep some of the jalapeno seeds in the skillet.
- Once cooked, remove the skillet from the heat and set it aside for now.
- Cut the cream cheese and the cheese block into cubes.
- Heat heavy cream in a Dutch oven or large saucepan over medium heat. Add in 1/3 of the cubed cheese and cream cheese. Stir to melt. Once the cubes start to melt, add more cheese and cream cheese. Continue to stir the cheese until it’s melty and creamy. (The trick is to melt the cheese slowly so that it doesn’t burn and melts evenly.)
- Once the cheese is melted, add the can of Rotel tomatoes, sautéed onions and jalapeños, and the entire taco seasoning packet. Stir to combine and heat for 5 additional minutes.
- Pour into your serving dish and top with sliced cherry tomatoes, a sprinkle of paprika, and cilantro. Serve while hot. (See storage and warming tips in blog post above.)
- Prep Time: 15 minutes
- Cook Time: 20 minutes