CANNED QUESO RECIPES

Steps:

• Heat oil in a saucepan over medium heat. Add the onions, cumin and a pinch of salt, and then cook until the onions are soft and smell sweet, about 5 minutes.
• Pour in 3/4 cup of the milk. Bring the milk to barely simmering.
• Meanwhile, whisk the remaining 1/4 cup of milk and cornstarch together.
• When the milk is barely simmering, whisk in the milk and cornstarch mixture. Continue to whisk until the milk comes to a low simmer, and then simmer for 1 minute. During this time, the milk should thicken enough that it would coat the back of a spoon.
• Turn the heat to low, and then stir in the cream cheese and the torn or shredded cheese, handful by handful so that it melts into the sauce.
• When the cheese is completely melted and is smooth, add the green chilies, jalapeño (optional), and jalapeño pickle juice (optional). We add all of the green chilies, but you can add less; add a tablespoon at a time until you are happy.
• Taste the dip, and then, if the flavor does not pop, adjust with a bit more salt. Serve warm with chips

Steps:

• Stovetop method: Bring 1-inch of water to a boil in a medium saucepan. Reduce the heat to medium-low and place a bowl inside the pot to create a double boiler. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño and ground black pepper and stir to combine. Cook, stirring occasionally, for 5 to 10 minutes, until the cheese is melted and the dip is creamy. Stir in the green chilies.  Slow-cooker method: In the base of a slow-cooker, combine both cheeses, the half-and-half, garlic, jalapeño and ground black pepper and stir to combine. Cover and cook on high for 50 minutes, stirring once half-way through. Stir in the green chilies. Transfer to a serving bowl or reduce the temperature of the slow-cooker to warm and keep covered until ready to serve. Top with diced tomatoes, cilantro, and sliced jalapeño. Serve immediately.