🌮🌮 Happy Taco Thursday, Crew! 🌮

The NFL kicks off tonight, which means it’s time to dip into something legendary. We’ve been grinding the research game—hours of “taste testing” (our favorite kind of homework) and late-night Google deep dives—and the verdict is in: Chipotle’s Queso Blanco = undefeated champ. 🏆🧀

👇 Scroll down to whip up your own version of this creamy, spicy classic and level up your gameday spread.

Cheers & hot sauce,
~The Taco Tuesday Crew

Recipe By: Eating On A Dime
Fun Fact: Queso dip exploded into taco-night fame in the 1960s, when Velveeta and Ro-Tel offered a foolproof, melt-smooth combo that turned everyday chips into the ultimate party snack.

INGREDIENTS
8 oz Monterey Jack Cheese shredded
3 oz Sharp White Cheddar Cheese shredded
1 Tbsp Unsalted Butter
2 Tbsp Yellow Onion finely diced


2 Tbsp Poblano Pepper seeds removed and finely chopped


2 Tbsp Serrano Peppers seeds removed and finely chopped
1 tsp Minced Garlic
1 Tbsp Fresh Tomato diced
½ tsp Ground Cumin
1 can Evaporated Milk (12 ounces)
2 Tbsp Cornstarch
¼ tsp Salt

INSTRUCTIONS
Melt a butter in a medium size sauce pan over medium high heat. Once the butter is melted, add in the onion and peppers (poblano and Serrano peppers). Cook for a 2-3 minutes until they are soft. Then add in the garlic, tomato and cumin.

Mix together the evaporated milk and cornstarch in a separate bowl until the cornstarch is mixed into the milk. Then pour this mixture into the sauce pan with the vegetables. Bring the mixture to a simmer over medium high heat. Stir and heat until the mixture is thickened.

Then remove the pan from the heat and stir in the shredded cheese in small batches until the cheese is melted. Mix until the cheese sauce is smooth.

Then stir in the salt. Taste test and add more salt if needed. The cheese sauce will thicken as it sits as well.

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