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A silky Tex-Mex cheese dip made with evaporated milk, sharp cheddar, and Monterey Jack, brightened with jalapeño, tomato, lime, and cilantro. It stays smooth and spoonable for chips, tacos, or a party spread.
Image générée par IA
Image générée par IA
Evaporated milk provides concentrated dairy flavor without excess water, while cornstarch coats the grated cheese proteins and helps the cheddar and Monterey Jack melt into a stable, glossy sauce. Fresh jalapeño, tomato, lime, and cilantro keep the rich dip balanced.
Refrigerate cooled queso in an airtight container for up to 3 days.
Reheat gently in a saucepan over low heat, stirring frequently. Add 1 tablespoon of milk at a time until smooth; do not boil.
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