Overhead view of queso dip, made with Muir Glen Organic Fire Roasted Adobo Seasoned Petite Diced Tomatoes garnished with herbs, served with blue tortilla chips.

Fire Roasted Tomato Queso Dip

Name: Fire Roasted Tomato Queso Dip
Prep time: 25 min
Total time: 25 min
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon fine sea salt or kosher salt; 6 green onions, thinly sliced, whites and greens separated; 2 jalapeño chiles, seeded and finely chopped; 1 1/4 cups whole milk; 1 can (14.5 oz) Muir Glen™ organic fire roasted adobo seasoned petite diced tomatoes, well drained; 2 cups shredded sharp Cheddar cheese (8 oz); Tortilla chips, as desired

25 Minutes Prep

25 Minutes Total

This delicious Fire Roasted Tomato Queso Dip delivers on great Mexican flavors, from scratch.

Ingredient List

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon fine sea salt or kosher salt
6 green onions, thinly sliced, whites and greens separated
2 jalapeño chiles, seeded and finely chopped
1 1/4 cups whole milk
1 can (14.5 oz) Muir Glen™ organic fire roasted adobo seasoned petite diced tomatoes, well drained
2 cups shredded sharp Cheddar cheese (8 oz)
Tortilla chips, as desired

Preparation

In 4-quart saucepan, melt butter over medium heat. Add flour, cumin, coriander and salt; stir 15 to 30 seconds or until combined. Stir in green onion whites and jalapeño chiles; cook 2 to 3 minutes or until softened.
Gradually stir in milk. Heat to boiling, stirring frequently. Add tomatoes; heat to simmering, stirring occasionally. Reduce heat to medium-low. Add cheese; stir until melted and well blended.
Top with green onion greens; serve with chips.