Total Time
20mins
Prep 10 mins
Cook 10 mins

Jane Butel developed this developed this mild recipe for a "major" Mexican fast food chain. The blend of three cheeses and the evaporated milk make this extra creamy and flavorful. Keeps in freezer for six months and doubles as a great sauce for vegetables and eggs.

Ingredients Nutrition

Directions

  1. Heat oil in pan.
  2. Add onion and garlic and cook until onion is clear and stir in flour.
  3. Gradually stir in evaporated milk and cook until mixture is thickened.
  4. Stir in tomato, cheeses, and jalapenos.
  5. Cook, stirring, about 5 minute or until cheeses are melted.

Reviews

(2)
Most Helpful

My family and friends love when this dip is brought to parties; we all love it! Its mild flavor with a little bit of a kick is just right for chips and any kind of cracker. It's even excellent after it has been frozen for a few weeks and reheated. Thanks, Roxygirl, for sharing!

rochsann December 14, 2007

I have the feeling I've tried this before because it distinctly reminded me of bland fast food instead of good authentic homemade queso. Maybe if I'd never been through a Tex-Mex drive-through I would have liked it more

Mims & Squims April 01, 2007

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