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queso made with Cheddar cheese

California Queso with Crispy Broccoli

This is a delicious (and more nutritious) spin on traditional Queso dip using Real California Cheeses cooked down into a creamy sauce perfect for dipping. Broccoli, roasted until crisp and doused with lime, is excellent paired with this sauce, though cauliflower and Brussels sprouts work as well. Feel free to double the recipe if you have a bigger crowd.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 to 5 servings
Calories 250 kcal
Author katiemorford

Ingredients

  • 1 1/2 pounds broccoli or baby broccoli
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • ½ lime
  • 1 tablespoon Real California butter
  • 1 tablespoon all-purpose flour
  • 1 cup low-fat Real California milk
  • 3/4 cup shredded Real California Monterey Jack cheese 1 1/2 ounces
  • 1 3/4 cups shredded Real California Cheddar cheese 3 1/2 ounces
  • teaspoon ground chipotle more if you like it really spicy
  • ¼ cup drained diced tomatoes with chiles
  • 1 to 2 tablespoons roughly chopped fresh cilantro

Instructions

  1. Preheat oven to 425 degrees F.
  2. Cut the broccoli heads into small florets that are about 1 ½ to 2 inches long and about the same across the top. Peel the broccoli stalks as needed and cut into 2-inch-long pieces.
  3. Pile the broccoli onto a baking sheet, drizzle with olive oil and sprinkle with salt. Toss it together and spread it out on the baking sheet.
  4. Roast the broccoli until tender and lightly browned, about 15 to 18 minutes, stirring the pan about halfway through. Remove from oven and squeeze the lime juice over the broccoli.
  5. While the broccoli roasts, make the queso. Melt the butter in a medium saucepan over medium heat; whisk in the flour until smooth. Add the milk and whisk until smooth. Turn the heat up until the milk starts to bubble lightly. Cook, stirring regularly, until the sauce thickens enough to generously coat the back of the spoon, about 3 minutes. Add the cheeses, chipotle and tomatoes and stir to blend. Remove from heat and serve with the broccoli for dipping.