Elote Queso

Elote Queso


Creamy melty queso, charred roasted corn, fresh jalapeño and garlic, and some cilantro and chili powder. YUM.
  • Elotes Queso:
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 jalapeño, minced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1½ cups milk (we recommend evaporated milk – see notes)
  • 1 cup shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese
  • 1 teaspoon salt
  • 2–3 ears of corn, roasted (2 cups)
  • ¼ cup fresh cilantro, chopped
  • ¼ cup V&V Supremo® Queso Fresco
  • chili powder
  • Extras:
  • limes to squeeze over chips
  • CHIPS duh
  1. Garlic and Jalapeño: Heat the butter and olive oil in a large skillet over medium heat. Add the jalapeños and garlic and sauté for 5-10 minutes, until very soft and fragrant (but don’t burn or brown the garlic).
  2. Flour, Milk, and Cheese: Add flour and stir until everything is coated – about one minute. Add the milk slowly and whisk until a smooth bubbly mixture comes together. Remove from heat and stir in the Chihuahua® Brand Quesadilla Cheese until smooth and melty. Low and slow!
  3. Topping and serving: Season with salt and stir in most of the corn. Arrange a little “elotes pile” on top: remaining corn, cilantro, queso fresco, and chili powder. Best served warm with tortilla chips for dipping! YUUUUUM.

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