Red Meat Allergy Friendly Tex-Mex Queso Dip with Tortilla Chips
Total time25 min
Prep time10 min
Cook time15 min
4.9(30)
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Learn more →Ingredients
6 servings
For the queso
- 1 tbsp unsalted butter
- ½ cup white onion, finely diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chiles (such as rotel), drained
- ½ tsp ground cumin
- ¼ tsp chili powder
- ½ cup whole milk
- 8 oz american cheese, cubed
- 4 oz monterey jack cheese, shredded
- ¼ tsp kosher salt, or to taste
For serving
- 1 bag (13 oz) tortilla chips
- 2 tbsp fresh cilantro, chopped (optional)
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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