This is my Queso aka Mexican cheese dip. Its super creamy and cheesy and is perfect in my Crunch Wrap Supremes.
Notes
I use the Mexicana brand of Mexican cheddar, but any spicy cheddar will do the job!
I always recommend using full fat dairy in my recipes.
This Queso is perfect for my crunch wraps. But it’s also great in burritos, tacos, and as dip for crisps!
If you need any further help, or have any questions, you can message me on my Instagram @bonniedoesfood.
Ingredients:
For the Queso:
Half a small white onion, finely chopped
2 cloves of garlic, finely chopped
1 green chilli, finely chopped
20g unsalted butter
1 tbsp cornflour
275ml whole milk
100ml double cream
100g full fat cream cheese
1 tsp Dijon mustard
340g Mexican cheddar (chilli cheese), grated
Salt and pepper to taste
Directions:
FOR THE QUESO:
In a medium saucepan, melt the butter over a medium heat.
Add the onion, garlic and chilli and cook for about 5-7 minutes until softened.
Add the cornflour and switch from wooden spoon to a whisk, gradually add the milk and cream whilst whisking to avoid any lumps.
Turn the heat down to a medium low and add the cream cheese and mustard. Stir until the cream cheese has melted through and the sauce has thickened.
Add the spicy cheddar and continue stirring until totally melted. Season with salt and pepper to taste.
Enjoy!