After spending the weekend in Cabo, I knew I needed to make an easy queso dip with homemade tajin tortilla chips. The melty cheese dip tastes so good with the tajin dusted chips. What’s great is that this entire homemade queso recipe comes together in under 30 minutes too. Perfect as an appetizer for your next gathering, I can guarantee this recipe with be a hit. Your friends and family will be coming back for more.

Easy Queso Dip with Homemade Tajin Tortilla Chips – Healthyish Foods

About the chips

For this easy queso dip recipe, I made homemade tajin tortilla chips. If you’re new to tajin it is a seasoning blend made from mild chili peppers, salt, and lime. It is not spicy but adds a ton of flavor to dishes. Perfect on salads, fruit, or even the rim of a cocktail. Just be careful because it does have salt in it, so you do not want to over salt your dishes.

I used the tajin the same way they used it in Mexico, dusted over homemade tortilla chips. Simply take soft white corn tortillas and cut them into triangles. Fry them in hot vegetable oil for 1-2 minutes or until they are golden brown. Immediately dust the chips with the tajin so it sticks to the chips. Let me warn you now, they are so addicting. Plus, the seasoning tastes amazing with the queso dip. It adds that extra layer of flavor that’s hard to resist.

Easy Queso Dip with Homemade Tajin Tortilla Chips – Healthyish Foods

About the queso

This easy queso dip recipe is made from a few simple ingredients and tastes exactly how a homemade queso recipe should. It is cheesy, melty, and loaded with the right amount of flavor and ingredients. The grilled corn, jalapenos and shallots in this recipe are so delicious with the cheese blend. This is the only queso recipe you will need moving forward.

The nutritional information for this easy queso recipe does not include the chips only the queso dip. Easily serves 4-6 people.

Easy Queso Dip with Homemade Tajin Tortilla Chips – Healthyish Foods

Storage

Store any leftover homemade queso covered in an airtight container for 3-4 days. To reheat, add the queso to a pan with a small amount of evaporated milk or regular milk. This will help soften the queso again. You can microwave it, just be sure to keep stirring so it doesn’t burn. You’re going to love this easy queso dip with homemade tajin tortilla chips.

Looking for more appetizers? Try my easy tzatziki sauce or my coconut shrimp with honey sriracha sauce. Both are great for parties and easy to share.  

Easy Queso Dip with Homemade Tajin Tortilla Chips – Healthyish Foods
Easy Queso Dip with Homemade Tajin Tortilla Chips – Healthyish Foods

Easy Queso Dip with Homemade Tajin Tortilla Chips

Easy queso dip with homemade tajin tortilla chips. The melty cheese dip tastes so good with the tajin dusted chips. What’s great is that this entire recipe comes together in under 30 minutes too.
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Ingredients

Queso Dip

  • 2 tablespoons butter
  • ½ cup jalapeno , diced, remove the seeds and veins
  • ½ cup shallots, diced
  • 2 teaspoons cornstarch
  • 4 ounce can green chilis
  • 1 cup evaporated milk , extra if the queso begins to get too thick
  • 8 ounces Velveeta cheese , cubed
  • 4 ounces mozzarella cheese, cubed
  • ½ cup grilled corn kernels – fresh from the cob, extra as garnish
  • 1 teaspoon red pepper flakes , optional

Tortilla Chips

  • ½ cup vegetable oil, for frying the chips
  • 8 soft white corn tortillas
  • 3 tablespoons tajin spice

Garnishes

  • Tajin dusted over the top – about 1 teaspoon
  • Chopped fresh cilantro
  • Jalapeno slices
  • Extra grilled corn kernels
  • Sliced tomatoes

Equipment

  • 9-inch cast-iron pan
  • 8-inch skillet

Instructions 

Prepare the chips:

  • Add the vegetable oil to an 8-inch skillet over medium heat.
  • Take the cut white corn tortillas and place a few pieces in the hot oil.
  • Fry them for 1-2 minutes until they are golden brown.
  • Remove the chips from the oil and place them on a paper towel to absorb any excess oil. IMMEDIATELY dust them with tajin spice so it sticks to the chips. Repeat for all the chips.

Prepare the queso:

  • Grab a 9-inch cast iron skillet and place it over medium heat.
  • Add the butter, diced shallots, and diced jalapenos. Stir well.
  • Next, you’ll add the cornstarch and stir well.
  • Then, you’ll add the green chilis and red pepper flakes.
  • Next, add the evaporated milk, Velveeta cheese cubes, and mozzarella cheese cubes. Stir until creamy and smooth.
  • As a final step, gently fold the grilled corn kernels into the queso.
  • Top with your favorite garnishes and enjoy.

Important note:

  • If the queso begins to get too thick, reduce the heat and simply add more evaporated milk to thin it out.

Nutrition

Serving: 1serving, Calories: 266kcal, Carbohydrates: 17g, Protein: 16g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 905mg, Potassium: 406mg, Fiber: 2g, Sugar: 10g, Vitamin A: 928IU, Vitamin C: 18mg, Calcium: 442mg, Iron: 1mg