DIY Queso and Spiced Chips
Serves 2 | with Jalapeños
Creamy, cheesy with a hint of jalapeño and a pop of fresh, herby flavour from tomatoes and cilantro. Grab a spiced lime tortilla chip and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
85 g
Tortilla Chips
1 unit
Jalapeño
80 g
Tomato
1 cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Mexican Seasoning
1 unit
Lime
1 tbsp
Cornstarch
7 g
Cilantro
43 g
Cream Cheese
(Contains Milk)
Not included in your delivery
½ cup
Milk*
(Contains Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 350°F. Wash and dry all produce. Zest, then juice half the lime. Cut remaining lime into wedges. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Cut tomato into 1/4-inch pieces. Roughly chop cilantro. Add cheddar cheese and cornstarch to a medium bowl, then toss coat. Set aside.
Add tortilla chips, lime zest, 1/2 tbsp oil and 1/4 tsp Mexican Seasoning to a parchment-lined baking sheet. Season with salt and pepper, then toss gently to coat. Bake tortilla chips in the middle of the oven until warmed through, 4-5 min.
Meanwhile, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil, then jalapeños. Cook, stirring often, until tender, 1-2 min. Add milk and remaining Mexican Seasoning. Cook, whisking often, until milk comes to a simmer, 1-2 min. Once simmering, add cream cheese and cornstarchcoated cheddar. Cook, whisking continuously, until cheese melts and mixture thickens. Season with salt and pepper.
Remove the pot from heat. Add 1/2 tbsp lime juice, half the cilantro and half the tomatoes. Stir to combine. Transfer queso to a serving bowl. Top with remaining tomatoes and remaining cilantro. Serve spiced tortilla chips and lime wedges alongside.
