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Yucatán Queso

This Little Goat went to Yucatán
This Little Goat went to Yucatán

yields

3 cups dip, 6-8 side servings

time

15 minutes

active time

15 minutes

ingredients

1 Tbsp butter

1 shallot, diced

2 cloves garlic, minced

1 small jalapeño, seeded and finely diced

1 cup half & half

2 tsp cornstarch 

2 Tbsp This Little Goat went to Yucatán

6 oz. sharp cheddar cheese, shredded

6 oz. Mexican-style cheese blend, shredded

1 4-ounce can green chilis

2 Tbsp chopped cilantro

Tortilla chips or small flour tortillas, for serving 

instructions

Melt butter in a large skillet over medium heat. Once melted, add in the shallot and cook until softened, about 3 minutes. Add garlic and jalapeño and cook until fragrant, about 1 minute more.

Whisk in the half & half, Yucatán sauce and cornstarch until well combined. Allow the mixture to come to a gentle simmer. Reduce the heat to low and slowly add in the shredded cheese, a few handfuls at a time, making sure the cheese is melted before the next batch is added.

Once all the cheese is added, stir in the green chilis and ½ tsp salt. Transfer to a serving bowl and top with chopped cilantro and an additional drizzle of Yucatán sauce. Serve warm, alongside warm tortillas or tortilla chips.

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