Overhead view of queso dip made with Muir Glen Fire Roasted Adobo Seasoned Petite Diced Tomatoes garnished with herbs, served with blue tortilla chips.

Fire Roasted Tomato Queso Dip

Name: Fire Roasted Tomato Queso Dip
Prep time: 25 min
Total time: 25 min
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon fine sea salt or kosher salt; 6 green onions, thinly sliced, whites and greens separated; 2 jalapeño chiles, seeded and finely chopped; 1 1/4 cups whole milk; 1 can (14.5 oz) Muir Glen™ organic fire roasted adobo seasoned petite diced tomatoes, well drained; 2 cups shredded sharp Cheddar cheese (8 oz); Tortilla chips, as desired

25 Minutes Prep

25 Minutes Total

This delicious Fire Roasted Tomato Queso Dip delivers on great Mexican flavors, from scratch.

Ingredient List

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon fine sea salt or kosher salt
6 green onions, thinly sliced, whites and greens separated
2 jalapeño chiles, seeded and finely chopped
1 1/4 cups whole milk
1 can (14.5 oz) Muir Glen™ organic fire roasted adobo seasoned petite diced tomatoes, well drained
2 cups shredded sharp Cheddar cheese (8 oz)
Tortilla chips, as desired

Preparation

In 4-quart saucepan, melt butter over medium heat. Add flour, cumin, coriander and salt; stir 15 to 30 seconds or until combined. Stir in green onion whites and jalapeño chiles; cook 2 to 3 minutes or until softened.
Gradually stir in milk. Heat to boiling, stirring frequently. Add tomatoes; heat to simmering, stirring occasionally. Reduce heat to medium-low. Add cheese; stir until melted and well blended.
Top with green onion greens; serve with chips.