SPICY QUESO DIP FOR TWO
Unsalted Butter Shallot Jalapeno Garlic Chipotle Chili Powder Salt & Pepper All-purpose Flour Whole Milk Cream Cheese Pepper Jack Cheese Tomato Cilantro Chips to Serve
Add the shallot, jalapeno, garlic, chili powder, salt, and pepper to a skillet.
Add the flour and whisk constantly for 1 minute.
Pour in ¼ cup of the milk, then cream cheese. Whisk & cook until thickened and smooth, about 2 minutes.
Whisk in remaining milk, then remove from the heat and add shredded cheese. Whisk until melted.
Stir in tomatoes and cilantro and serve immediately with chips!
Make sure ingredients are chopped & ready before you start to avoid burning.
Use a combination of whole milk and cream cheese, or half and half for an even richer dip.
Store in an airtight container in the fridge for up to 7 days.