Corn and Goat Cheese Queso |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I like my cheese dip hot! This creamy queso, full of flavorful ingredients, is great by the fire along side a cold Negro Medela! This is a variation of an Emeril recipe. Ingredients:
2 tablespoons butter |
1/2 cup minced onion |
salt & freshly ground black pepper |
3 cups frozen corn |
1 tablespoon minced garlic |
1 fresh jalapeno, seeded and minced |
8 ounces goat cheese, crumbled |
1/2 cup heavy cream |
1/2 cup very finely chopped tomato |
2 tablespoons finely chopped cilantro leaves |
tortilla chips |
Directions:
1. Melt butter in medium saucepan over medium heat. Add onions and saute for 2 to 3 minutes until soft. Add corn and saute for 10 to 12 minutes. Stir in garlic, jalapenos, cheese, and cream. Cook for 5 minutes or until thickened. Season with salt and pepper.
2. Pour into fondue or warming dish. Sprinkle with tomatoes and cilantro.
3. Serve with tortilla chips.
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