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 !!