Elote Queso

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 jalapeño, minced
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 1/2 cups milk (we recommend evaporated milk – see notes)
• 1 cup shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese
• 1 teaspoon salt
• 2–3 ears of corn, roasted (2 cups)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup V&V Supremo® Queso Fresco
• chili powder

Instructions

1. 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. 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. 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!