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So, this was my first attempt at the Queso mexican cheese sauce (which I got from the group) and I’m planning to bake these cheese twists to dip in the sauce. Though the recipe was really easy to follow, I will definitely make small changes next time. The amount of cayenne pepper for instance, is just too much for our whole family to appreciate (my youngest is 14), but now I know.

  • 225 g fresh Cheddar cheese, shredded (smoked, sharp or American cheddar)
  • 1 tablespoon butter
  • ¾ cup green onions, finely chopped
  • 2 large cloves garlic, minced
  • 100 g) diced tomatoes (Roma, grape or cherry tomatoes)
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper, add more to taste if desired
  • 1 tablespoon cornstarch
  • 375 g evaporated milk, full fat
  • 120 g fire roasted green chilis or jalapeños
  • ¼ cup fresh cilantro, finely chopped

Melt butter in a medium-sized pot over medium-heat.
Sauté the green onions (white parts only) for 4 minutes until soft.
Add the garlic and sauté until fragrant, about 30 seconds.
Add the tomatoes with juices as well as the chilis, cumin, onion powder and cayenne pepper.
Cook while stirring occasionally, for 2 minutes until soft and fragrant.
Mix cornstarch with a little evaporated milk and add to the sauce with the remaining evaporated milk. Stir well to combine.
Bring to a boil, add the cheese and mix well.
Cook, while stirring, until the cheese just melts through the milk and transforms into a smooth sauce.
Take off the heat immediately.
Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.
Serve warm.

Queso thickens when cooled.
Leftovers can be stored in the refrigerator. Reheat on stove or in microwave. Adjust consistency with a little more milk, if needed.

Recipe tested and photo: Petra Venter vd Watt

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