Ready in 15 min
- 300 g Emborg Shredded Cheddar
- 4 tbsp Emborg Butter
- 5 ml Emborg Milk
- 3 tbsp Wheat Flour
- 1 dl Pickled Jalapeno
- ½ tsp Salt
- 1 Scallion
- 1 Tomato
- A Small Bundle of Coriander
- 2 large Wheat Tortillas
- 1 Chopped Clove Garlic
Tortillachips and queso dip is the perfect match! Try it by following these simple steps.
Melt the butter and add the chopped garlic and let it simmer for 2 minutes.
Mix in the milk little by little until the sauce has a thin creamy texture, then add cheddar and the chopped jalapeno and stir slightly.
Grease the tortillas with the butter and randomly add the chopped garlic.
Toast the tortillas in the oven until it starts browning. Slice immediately the rustic homemade tortillas chips, and dust it with salt.
Serve the dip with the chopped spring onion, tomatoes and coriander on top. The dip is a delicious side dip with the homemade tortilla chips.