Queso Fundido (Mexican Cheese Dip)

Whenever we had dinner at our local tex-mex restaurant the first thing to be ordered was their queso fundido. The boys just could not get enough of it. It was warm, creamy and cheese but not too cheesy, with little pops of spring onion and tomato. Since restaurants are closed here in Melbourne I thought I’d try to replicate it at home. When choosing a cheese for this recipe you don’t want anything too strong a regular tasty cheese would be great. This dip does make quite a lot but it reheats beautifully in the microwave, adding a splash of milk if it is too thick. Recipe is adapted from the blog recipetineats.

Ingredients

• 225 gm grated cheese
• 3 tsp cornflour
• a knob of butter
• 1 large garlic clove, minced
• 2 spring onions finely sliced
• 375 g tin evaporated milk
• 1 small tomato, finely diced
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Milk to thin

To Serve

• Finely sliced spring onion
• Chopped tomato
• Coriander
• Corn chips

Directions

Place cheese and cornflour (3 tsp) in a bowl and toss to combine.

Melt butter over medium heat in a large saucepan. Add the spring onion and garlic, cook slowly for 3 minutes until softened.

Add the chopped tomato and cook for 2 minutes or until the tomato has softened.

Add evaporated milk and cheese. Stir then add the onion and garlic powder.

Stir until cheese melts and it becomes a silky sauce. Add salt to season if necessary. Stir in milk to adjust consistency as the dip thickens as it cools.

Pour into a serving bowl and top with the spring onions and chopped tomatoes, coriander if your hand model will allow – Charlie!! Serve with corn chips for dipping. Queso also makes a great topping for nachos. Enjoy. Sheryl x