Fire Roasted Queso Dip
3 tbsps. Unsalted Butter
3 tbsps. All-purpose Flour
2.5 cups Milk
8 oz Monterey Jack Cheese, grated
8 oz Cheddar Cheese, grated
1 Pinch Salt and pepper
Fire Roasted Salsa:
1 15-oz can Muir Glen® Fire Roasted Diced Tomatoes
1 Jalapeno, seeded and diced
1/4 Red Onion, diced
1 Lime, juiced
1 Pinch Salt
Tortilla Chips, for serving
A guaranteed to please appetizer that get a lot of flavor from fire-roasted tomatoes.
Preparation & Directions
- Open Muir Glen® Fire Roasted Diced Tomatoes and drain them well so remove all the liquid. Combine tomatoes with diced jalapeno and diced red onion. Squeeze lime juice over salsa and season with salt. Set aside for later.
In a medium pot over medium heat, add the butter and flour and cook until the butter is melted and forms a roux with the flour (thick paste). Continue to cook over heat for a few minutes until the roux turns a light tan color.
Slowly start to add milk to the roux. Whisk continuously as you add the milk so no lumps form. Add the milk in 1/3 cup batches until it's all incorporated. You will need at least two cups of milk to reach the desired consistency. Continue to simmer until the sauce thickens and then stir in all the grated cheese.
Once cheese is melted, season with salt and pepper. If the queso dip is too thick, add a bit more milk to thin it.
In a large bowl, pour all the queso dip and add the salsa directly into the center. Once the dip is served you can just stir the queso and salsa together to make a great dip. Serve with tortilla chips.