Elote Queso
Ingredients
- 2 tablespoons 2 tablespoons butter
- 1 tablespoon 1 tablespoon olive oil
- 1 jalapeño , minced
- 2 garlic cloves , minced
- 2 tablespoons 2 tablespoons flour
- 1 1/2 cups 1 1/2 cups milk (we recommend evaporated milk – see notes)
- 1 cup 1 cup V&V SupremoChihuahua® Brand Quesadilla Cheese shredded ®
- 1 teaspoon 1 teaspoon salt
- 232 cups 2 cups corn – ears of , roasted ()
- 1/4 cup 1/4 cup cilantro fresh , chopped
- 1/4 cup 1/4 cup V&V Supremo Queso Fresco ®
- chili powder
- limes to squeeze over chips
- CHIPS duh
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Instructions
- 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.
Source
Original recipe: View Original