Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 clove of garlic, peeled & chopped
- 12 oz. Mexican dipping cheese, cut into chunks or shredded
- 3 oz. shredded salsa jack (or pepper jack)
- 1/2 cup of your favorite salsa
- 1/2 cup sweet corn kernels, cooked (fresh or frozen)
- 1/2 cup cooked black beans
- 1/2 cup taco meat
- 1/2 cup milk
- 1/4 – 1 teaspoon powdered chimayo chile or chopped jalapeno (optional, for extra “heat”)
Instructions
- Heat a medium saucepan over medium heat, then add the olive oil, onion and garlic and sautee for a few minutes until the onion is soft & translucent.
- Add the cheeses, salsa, corn, black beans, meat and milk and stir to mix. Reduce heat to medium low and heat, stirring occasionally, until the cheeses have melted and everything is mixed well.
- If you want a spicier queso dip, add some powdered chile or chopped hot chile peppers.
- Serve warm with tortilla chips.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.