Elote Queso Dip

 

Elote Queso! A grill + app favorite all bubbled up in one skillet. Creamy melty queso, charred roasted corn, fresh jalapeño and garlic, and some cilantro and chili powder. YUM.

Elotes Queso:

2 tablespoons butter

1 tablespoon olive oil

1 jalapeño, minced

2 cloves garlic, minced

2 tablespoons flour

1 1/2 cups milk (we recommend evaporated milk – see notes)

1 cup shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese

1 teaspoon salt

2–3 ears of corn, roasted (2 cups)

1/4 cup fresh cilantro, chopped

1/4 cup V&V Supremo® Queso Fresco

chili powder

Extras:

limes to squeeze over chips

CHIPS duh

Directions:

Garlic and Jalapeño: Heat the butter and olive oil in a large skillet over medium heat. Add the jalapeños and garlic and sauté for 5-10 minutes, until very soft and fragrant (but don’t burn or brown the garlic).

Flour, Milk, and Cheese: Add flour and stir until everything is coated – about one minute. Add the milk slowly and whisk until a smooth bubbly mixture comes together. Remove from heat and stir in the Chihuahua® Brand Quesadilla Cheese until smooth and melty. Low and slow!

Topping and serving: Season with salt and stir in most of the corn. Arrange a little “elotes pile” on top: remaining corn, cilantro, queso fresco, and chili powder. Best served warm with tortilla chips for dipping! YUUUUUM.

Enjoy !!