Pepper Jack Queso Dip Recipes

PEPPER JACK QUESO DIP

Steps:

• Toss the shredded cheese with the cornstarch; set aside.
• Place the butter in a medium saucepan over medium heat; add the onion, pepper, cumin, and salt, and cook, stirring occasionally, until the onions start to soften and become translucent, about 4 minutes.
• Add the garlic and cook for 1 minute more. Add the milk and bring to a simmer.
• A handful at a time, add the cheese to the saucepan, stirring after each addition until melted. Let the queso simmer for 2 to 3 minutes. Taste the dip (caution-it's hot!) and adjust for seasoning (be careful with salt because tortilla chips are usually already pretty salty).
• Transfer the queso to a bowl. Top with some cilantro and serve with tortilla chips for dipping.

PEPPER JACK QUESO RECIPE

Steps:

• In a small bowl, add the shredded Pepper Jack cheese and sprinkle the cornstarch over the top. Gently mix to coat, then set aside.
• In a food processor, with the grater attachment on, grate the onion, red pepper, jalapeno and garlic (Note: if you don't have a food processor, you can dice them with a knife).
• In a saucepan, melt the butter and add the onion and vegetable mixture. Saute, stirring occasionally, until the onions are soft but not brown.
• Add the evaporated milk, cream, green chilies, garlic powder, onion powder, cumin, salt, red pepper flakes and the reserved shredded cheese. Mix together, then simmer on low and stir until the cheese is melted and smooth.
• Transfer the warm queso to a serving bowl and serve with fresh veggies or tortilla chips. Enjoy!

WARM PEPPER JACK CHEESE DIP

Steps:

• Combine all ingredients in a sauce pan or crockpot.
• Heat over low heat for 45 min.
• Serve warm.
• For added spicyness, mince up some jalapenos and add to it.