Queso Recipe With Evaporated Milk

Take off heat immediately.

Queso recipe with evaporated milk. Transfer con queso dip to a shallow serving dish. Add the cheddar cheese and cornstarch 1 2 teaspoon kosher salt 1 4 teaspoon ground cumin and 1 4 teaspoon black pepper. Season with salt and pepper.

Mix cornstarch into the pot then pour in the evaporated milk stirring well to combine. Once all the cheese has melted stir in half the chopped jalapeno and the cilantro stems. Cook while stirring until cheese just melts through the milk and transforms into a smooth sauce.

Make sure everything is combined well. Cook stirring constantly until the cheese is fully melted and the sauce is thick and smooth 2 to 3 minutes. Bring to a gentle boil stirring.

Add 1 can evaporated milk and bring to a simmer. Cook for 3 minutes until thickened. Stir and heat until the liquid starts to bubble and thicken.

In a saucepan add the evaporated milk and cook over medium heat until it reaches a low simmer. The special ingredients evaporated milk cornstarch and sour cream make this white queso dip perfection. This queso blanco recipe is irresistibly silky doesn t curdle doesn t get grainy or harden congeal or split as it cools and it s mega flavorful.

Reduce the heat to low and stir in a handful of grated cheese let it melt before adding more cheese. Bring to a boil then add the cheese mixing well. Transfer the dip into a wide serving bowl.