Ingredients
- 125 grams Butter
- 1 tablespoon jalapeños, (I keep a jar handy in the fridge) add more or less as desired.
- 1 onion
- 1 can evaporated milk
- 500 grams Kraft Cheddar Cheese cubed
- 1 clove garlic
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Finely mince the garlic, onion and jalapeños on speed 9 for 10 seconds. Scrape down the bowl and add the butter and saute for 5 minutes at 90 degrees on speed 2. Add the evaporated milk and cook at 90 degrees for 10 minutes on speed 2 dropping cubed pieces of cheese in the MC hole over a minute or so until all the cheese is mixed in. Serve with corn chips or poured over nachos or other mexican dishes. Keeps well in the refrigerator for up to 2 weeks (simply reheat).
NOTE: MUST use Kraft Cheddar as it simply doesn't work with other cheeses.
Method:
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Lovely! Went down a treat!
Perfection
I'm not keen on jalapenos or hot chilli so cooked as suggested without then added a good glug of sweet chilli sauce, burst 5 seconds on sp 6 just to mix, cooked another 3 minutes. I couldn't bring myself to use the Kraft (cheese snob!) I used the easy melt Colby & it was spot on. Thanks for an awesome recipe.
This is delicious. I have previously worked in a long running Mexican restaurant in WA, and I think this is the closest to their recipe that I've found. Thank you so much. I'm currently in a 'Con queso coma'
missemilysue: I have also found this! Did you find a way to firm it up?
Super yummy! I had to use Colby cheese because I couldn't find the Kraft and it turned out fantastic. I also added a bit of salsa just to add some more flavors.
Great recipe.
OMG yum yum yum
Has anyone else made this dip with the rebranded “Dairylea” (Kraft) cheese and noticed that it is too runny? Even after cooking for an extra 10 or so minutes, it’s just not the same consistency as I used to get. Any suggestions?
So easy to make and very delicious. We make it all the time and everyone loves it.
missemilysue: sorry I only just saw this, yes I leave the MC off
So delicious and so easy! Even better than the Mexican restaurants!
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