Queso Recipe Evaporated Milk

Add the evaporated milk cornstarch mustard cayenne cumin and paprika.

Queso recipe evaporated milk. Evaporated milk is best here because it has emulsifiers in it that keep the cheese from breaking where it gets really oily and ensures a smooth creamy dip. Take off heat immediately. The special ingredients evaporated milk cornstarch and sour cream make this white queso dip perfection.

Stir until cheese melts and it becomes a silky sauce. Add onion and pepper and cook stirring for 2 minutes until softened. Cook while stirring until cheese just melts through the milk and transforms into a smooth sauce.

Bring to a boil then add the cheese mixing well. Add cheese mixture and whisk until cheese sauce is melted and smooth. Mix cornstarch into the pot then pour in the evaporated milk stirring well to combine.

Drop in cheeses and stir until they have all melted. Add salt to taste amount required depends on saltiness of cheese used and stir through coriander. Cook for about 3 to 4 minutes.

Add evaporated milk and cheese cornstarch mixture. Transfer the dip into a wide serving bowl. Once all the cheese has melted stir in half the chopped jalapeno and the cilantro stems.

You will start with one chip and end with zero self control. Add chili powder and oregano and cook 30 seconds. Grind in some black pepper and serve with low salt corn chips.