DIYT 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!
étiquettes:
Épicé
Allergènes:
Lait
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation10 minutes
Temps de cuisson5 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
85 g
Croustilles de maïs
1 pièce(s)
Jalapeno
1 pièce(s)
Tomate
1 tasse(s)
Cheddar, râpé
(Contient Lait)
1 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
1 pièce(s)
Lime
1 cs
Fécule de maïs
(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)
7 g
Coriandre
1 pièce(s)
Fromage à la crème
(Contient Lait)
Pas inclus dans votre livraison
0.06 cc
Sel*
0.06 cc
Poivre*
½ tasse(s)
Lait*
1 cs
Huile*
Informations nutritionnelles
Énergie (kcal)630 kcal
Graisses43 g
dont saturés18 g
Glucides43 g
dont sucres7 g
Fibres5 g
Protéines20 g
Cholestérol70 mg
Sel970 mg
Gras Trans1 g
Potassium450 mg
Calcium1050 mg
Fer1 mg
Ustensiles
•Zesteur
•Bol à mélanger, moyen
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Fouet
•Casserole moyenne
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.