Tijuana Flats Queso Recipe
Tijuana Flats Queso Recipe is creamy, cheesy, and full of taste. It is great for chips, tacos, or burritos. This queso is smooth and has a little spice.
Equipment
- Medium saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Wooden spoon
- Cheese grater
- Mixing bowl
- Serving bowl
Ingredients
- 2 cups shredded white American cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small jalapeño finely chopped
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup diced onions
Instructions
- Heat a saucepan over medium heat and melt butter.
- Whisk in cornstarch until smooth and cook for 1 minute.
- Slowly add milk and heavy cream, whisking always.
- Reduce heat and add shredded cheeses, stirring well.
- Keep stirring so the cheese melts completely and stays smooth.
- Add garlic powder, onion powder, cumin, paprika, and cayenne.
- Stir in salt, black pepper, jalapeño, and diced tomatoes.
- Simmer briefly for two minutes, then remove it from heat.
- Mix in cilantro and onions, stirring well.
- Serve warm with chips, tacos, or any side.
Notes
- Use fresh shredded cheese for a smoother queso.
- Add more or less jalapeño to change the spice level.
- Stir all the time to stop lumps in the queso.
- Add a little milk if the queso gets too thick.
- Keep leftovers in a sealed container for 3 days.