Spicy Spinach Queso Recipe
served with fresh made corn tortilla chips
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Ingredients
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Queso Base
Fresh Corn Tortilla Chips
Method
Queso Base
- 1
Heat 1 tablespoon olive oil in a skillet over medium heat.
- 2
Add 1 small onion, finely chopped, and sauté until translucent, about 3-4 minutes.
- 3
Add 2 cloves garlic, minced; cook 30 seconds until fragrant.
- 4
Add 2 cups fresh spinach; cook until wilted.
- 5
Stir in 8 oz cream cheese until melted and creamy.
- 6
Pour in 0.5 cup heavy cream; whisk to combine into a smooth base.
- 7
Stir in 1 cup diced tomatoes with green chilies.
- 8
Add 1 chipotle pepper in adobo sauce, minced and 1 tsp adobo sauce; mix into the queso.
- 9
Season with 0.5 tsp ground cumin, 0.5 tsp chili powder, 0.5 tsp salt, and 0.25 tsp pepper.
- 10
Fold in 1 cup Monterey Jack cheese and 1 cup cheddar cheese; cook until cheese is melted and smooth.
- 11
Taste and adjust seasoning if needed; keep warm over low heat.
Fresh Corn Tortilla Chips
- 12
Preheat oven to 400°F (200°C).
- 13
Stack 6 corn tortillas; cut each into wedges or triangles.
- 14
Lay tortilla wedges on a baking sheet; lightly brush both sides with 1 tablespoon vegetable oil.
- 15
Bake 8-12 minutes, flipping once, until chips are crisp and lightly browned.
- 16
Remove from oven; let cool slightly and serve with queso.