Elote Queso

• butter↗2 tablespoon
• olive oil↗1 tablespoon
• jalapeño, minced↗1
• cloves garlic, minced↗2
• flour↗2 tablespoon
• milk (we recommend evaporated milk – see notes)↗1.5 cup
• shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese1 cup
• salt↗1 teaspoon
• ears of corn, roasted (2 cups)↗2
• fresh cilantro, chopped↗0.25 cup
• V&V Supremo® Queso Fresco0.25 cup
• chili powder↗
• limes to squeeze over chips
• CHIPS duh

Step-by-step instructions

1. 1

   Garlic and Jalapeño: Heat the butter and olive oil in a large skillet over medium heat. Add the jalapeños and garlic and sauté for 5-10 minutes, until very soft and fragrant (but don’t burn or brown the garlic).

2. 2

   Flour, Milk, and Cheese: Add flour and stir until everything is coated – about one minute. Add the milk slowly and whisk until a smooth bubbly mixture comes together. Remove from heat and stir in the Chihuahua® Brand Quesadilla Cheese until smooth and melty. Low and slow!

3. 3

   Topping and serving: Season with salt and stir in most of the corn. Arrange a little “elotes pile” on top: remaining corn, cilantro, queso fresco, and chili powder. Best served warm with tortilla chips for dipping! YUUUUUM.