There's no need to spend time and money eating out when you can make a healthier, easy version of some of your favorite meals at home! Skip the Mexican restaurant this week and opt for this delicious homemade queso with baked tortilla chips!
Author: Willow Bird Baking with cheese sauce adapted from Serious Eats
Serves: 4 servings
Ingredients
10-12 flour or corn tortillas (I even used some low-carb tortillas I had on hand)
2 tablespoons olive oil
PAM Cooking Spray
4 ounces good-quality sharp cheddar, shredded
1 1/2 teaspoons cornstarch
1 teaspoon hot sauce
1/4 cup evaporated milk
1 can (10-ounce) ROTEL® Fire Roasted Diced Tomatoes & Green Chilies, undrained
Pickled jalapeños for serving, optional
Instructions
Preheat the oven to 350 degrees F and spray 2 baking sheets with PAM Cooking Spray. Brush each tortilla with olive oil on one side. Slice the tortillas into 4-6 triangle chips each and spread them out on the prepared baking sheet. Bake for 12-15 minutes, watching closely so that the chips get crisp and golden but do not overbake. Set the pans on a cooling rack to cool completely, being careful not to pile the chips up until they're completely cool so that they stay crisp.
Toss the cheese and cornstarch together in a medium bowl. Transfer this mixture to a saucepan and add the hot sauce and evaporated milk. Turn the heat on to medium and cook, whisking constantly, until the cheese is melted. Add the can of ROTEL® Fire Roasted Diced Tomatoes & Green Chilies and continue stirring until the mixture is thickened, about 5-10 minutes. Pour into a bowl and top with pickled jalapeños (optional). Serve.
Recipe by Willow Bird Baking at https://willowbirdbaking.com/2016/05/02/homemade-chips-and-queso/