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Fuego en el Queso (Fire in the Cheese) - Bring the Heat Seasoning


  • 2 cups shredded cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • 1 tablespoon cornstarch

  • 1 cup evaporated milk

  • 1 can (10 oz) diced tomatoes with green chilies, drained

  • 1/2 cup diced onion

  • 1/2 cup diced bell pepper

  • 2 cloves garlic, minced

  • 1 tablespoon butter

  • 1 tablespoon Bring the Heat seasoning

  • Salt to taste

  • Fresh cilantro for garnish (optional)

  • Tortilla chips for serving


  1. Prepare the Cheese:

  • In a medium bowl, toss the shredded cheddar and Monterey Jack cheeses with the cornstarch. This will help thicken the queso and prevent it from becoming grainy.

  1. Cook the Vegetables:

  • In a large skillet, melt the butter over medium heat. Add the diced onion and bell pepper, and cook until they are soft, about 5 minutes. Add the minced garlic and cook for another minute.

  1. Add the Tomatoes and Seasoning:

  • Stir in the drained diced tomatoes with green chilies and Oak City Spice Blends Bring the Heat seasoning. Cook for an additional 2 minutes, allowing the flavors to meld together.

  1. Melt the Cheese:

  • Reduce the heat to low and gradually stir in the evaporated milk. Add the cheese mixture a handful at a time, stirring constantly until all the cheese is melted and the queso is smooth. If the queso is too thick, you can add a little more evaporated milk until you reach the desired consistency.

  1. Season and Serve:

  • Taste and adjust the seasoning with salt if needed. Transfer the queso to a serving bowl and garnish with fresh cilantro, if desired. Serve immediately with tortilla chips.

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