jojotou
Ingredients
10 portion(s)
- 125 grams Butter
- 1 tablespoon jalapeños, (I keep a jar handy in the fridge) add more or less as desired.
- 1 onion
- 1 can evaporated milk
- 500 grams Kraft Cheddar Cheese cubed
- 1 clove garlic
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6
20min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
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Recipe's preparation
Finely mince the garlic, onion and jalapeños on speed 9 for 10 seconds. Scrape down the bowl and add the butter and saute for 5 minutes at 90 degrees on speed 2. Add the evaporated milk and cook at 90 degrees for 10 minutes on speed 2 dropping cubed pieces of cheese in the MC hole over a minute or so until all the cheese is mixed in. Serve with corn chips or poured over nachos or other mexican dishes. Keeps well in the refrigerator for up to 2 weeks (simply reheat).
NOTE: MUST use Kraft Cheddar as it simply doesn't work with other cheeses.
Method:
Accessories you need
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentLovely! Went down a treat!
Lovely! Went down a treat!
Perfection I'm not keen on jalapenos or hot...
Perfection
I'm not keen on jalapenos or hot chilli so cooked as suggested without then added a good glug of sweet chilli sauce, burst 5 seconds on sp 6 just to mix, cooked another 3 minutes. I couldn't bring myself to use the Kraft (cheese snob!) I used the easy melt Colby & it was spot on. Thanks for an awesome recipe.
This is delicious. I have previously worked in a...
This is delicious. I have previously worked in a long running Mexican restaurant in WA, and I think this is the closest to their recipe that I've found. Thank you so much. I'm currently in a 'Con queso coma'
missemilysue: I have also found this! Did you find...
missemilysue: I have also found this! Did you find a way to firm it up?
Super yummy! I had to use Colby cheese because I...
Super yummy! I had to use Colby cheese because I couldn't find the Kraft and it turned out fantastic. I also added a bit of salsa just to add some more flavors.
Great recipe.
OMG yum yum yum
OMG yum yum yum
Has anyone else made this dip with the rebranded...
Has anyone else made this dip with the rebranded “Dairylea” (Kraft) cheese and noticed that it is too runny? Even after cooking for an extra 10 or so minutes, it’s just not the same consistency as I used to get. Any suggestions?
So easy to make and very delicious. We make it all...
So easy to make and very delicious. We make it all the time and everyone loves it.
missemilysue: sorry I only just saw this, yes I...
missemilysue: sorry I only just saw this, yes I leave the MC off
So delicious and so easy! Even better than the...
So delicious and so easy! Even better than the Mexican restaurants!
Just wondering if you leave the MC off after...
Just wondering if you leave the MC off after adding cheese for the 10 minutes at 90?
Thanks!
Delicious! Just like the
Delicious! Just like the mexican restaraunts. Will definately be making again, yummo.
So addictive .. Yum!
So addictive .. Yum!
This is such a great recipe!
This is such a great recipe! Tastes exactly the same as my favourite Mexican restaurant and everyone I've made it for loves it.
Made this a few times now and
Made this a few times now and it's always amazing - plus it makes HEAPS so great to share!
I've made with evaporated milk, normal milk and also sour cream.... we prefer either milk or sour cream over the evap milk as it's not as cloying and a bit lighter.
I've also added some cherry tomatoes and coriander before for an extra flavour hit. It's totally versatile and now a party staple!
Thanks for the recipe!!
Great recipe, taste is very
Great recipe, taste is very similar to our favourite Mexican restaurant. Thank you
This hot dip was very
This hot dip was very tasty... Cheesy.. Needed a little more jalapeño could serve in a fondou set, with pieces of bread great with cornchips too
First time I've popped back
First time I've popped back and checked comments - it is a winner - also, you can keep it stored in the fridge for a couple of weeks - spread it on toast, cold for a quick lunch or afternoon snack too
Fantastic
Fantastic
Wow! This was so easy and so
Wow! This was so easy and so delicious! Definitely a winner.
Insane ... So Yummy
Insane ... So Yummy
I added a whole large onion
I added a whole large onion the first time and found it was too strong - half a medium one tonight and it was perfect
OMG....Deliscious!!!!
OMG....Deliscious!!!!
SUPER yum!!
SUPER yum!!
This was awesome while
This was awesome while camping (adjusted for stove top). I stir in a few tablespoons of salsa. Tried it with normal cheddar (from the fridge section) first and was too oily, definitely better with Kraft!
What sized can is the
What sized can is the evaporated milk please? We used a 375ml but the mixture seems a tad runny.
Hi, just to let you know you
Hi, just to let you know you will find Kraft Cheddar Cheese on the shelf near Vegemite and Peanut Butter!! It is a long life cheese in a blue box. This is the best cheese for this dip! Makes it so easy to keep all ingredients available in the pantry!! Hope you find this helpful!
Ciao, Chopsuey!
Oh you beat me to comment..
Oh you beat me to comment.. xo
Great recipe! Thank you. I
Great recipe! Thank you. I made it today and couldn't find Kraft cheese anywhere so used another brand and it seemed to work out great - not sure if it would've been even BETTER with Kraft. Certainly keeping this recipe in my collection.
My friend and I made this dip
My friend and I made this dip today and it was delicious! Neither of us could find Kraft cheese, but it still turned out well. It makes a huge quantity so we had some to enjoy now and plenty for later as well. Will definitely be making this again.
This is just the best hot
This is just the best hot dip. This is the second time I have made and have to adjust the amount of chilli to taste! We like it a tad hotter so added some more! And this is so, so easy to make for a fraction of what it costs to buy in a restaurant!
Ciao, Chopsuey!