DIY Queso and Spiced Chips
with Jalapeños
Creamy, cheesy with a hint of jalapeño and a pop of fresh, herby flavour from tomatoes and cilantro. Grab a spiced lime tortilla chip and dig in!
Tags:
Spicy
Allergens:
Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time10 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
/ serving 2 people
85 g
Tortilla Chips
1 unit(s)
Jalapeño
1 unit(s)
Tomato
1 cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 unit(s)
Lime
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
7 g
Cilantro
1 unit(s)
Cream Cheese
(Contains Milk)
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
½ cup
Milk*
1 tbsp
Oil*
Nutrition Values
Calories630 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber5 g
Protein20 g
Cholesterol70 mg
Sodium970 mg
Trans Fat1 g
Potassium450 mg
Calcium1050 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Zester
•Medium Bowl
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Whisk
•Medium Pot
Instructions
1
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Cut tomato into 1/4-inch pieces.
- Roughly chop cilantro.
- Add cheddar cheese and cornstarch to a medium bowl, then toss coat. Set aside.
2
- Add tortilla chips, lime zest, 1/2 tbsp oil and 1/4 tsp Mexican Seasoning to a parchment-lined baking sheet. Season with salt and pepper, then toss gently to coat.
- Bake tortilla chips in the middle of the oven until warmed through, 4-5 min.
3
- Meanwhile, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil, then jalapeños. Cook, stirring often, until tender, 1-2 min.
- Add milk and remaining Mexican Seasoning. Cook, whisking often, until milk comes to a simmer, 1-2 min.
- Once simmering, add cream cheese and cornstarch-coated cheddar. Cook, whisking continuously, until cheese melts and mixture thickens. Season with salt and pepper.
4
- Remove the pot from heat. Add 1/2 tbsp lime juice, half the cilantro and half the tomatoes. Stir to combine.
- Transfer queso to a serving bowl. Top with remaining tomatoes and remaining cilantro.
- Serve spiced tortilla chips and lime wedges alongside.