This creamy cottage cheese queso is ridiculously easy to make and hits the spot for cheesy queso cravings every time! Read the notes below for lots of serving ideas.
1teaspoonchili powderor to taste, start with less and blend in more later if you want
Instructions
In a blender, combine the cottage cheese, half the shredded cheddar (½ cup), ¼ cup water, taco seasoning, and chili powder. Blend until smooth. You might need to scrape down the sides a few times to get it to blend.
Add the rest of the shredded cheddar and blend until very smooth.
Decision time!If you want to serve it chilled or room temperature, simply transfer to a bowl and serve right away. It will be somewhat thick, but you can always stir in or blend in a tablespoon or two of water.If you want warm gooey queso, transfer to a microwave-safe bowl and microwave for 40-60 seconds, in 20 second increments, until the queso is warm. You will see some orange separating out around the edges of the bowl. Just stir it all together until it's one color and serve warm.If you blender has a heating option, you can also heat your queso directly in the blender.
Serve with tortilla chips, and see notes below for other serving ideas and storage info.
Notes
Serve with tortilla chips or corn chips for dipping, pour over nachos, spread it on a chicken quesadilla, drizzle some on tacos and taco salad, stir into rice, pour some on these brown rice taco bowls.Stir in black beans, diced avocado, diced jalapenos, top with pico de gallo or fresh diced tomatoes and serve as a dip.I like to mix leftover queso with shredded chicken to make a delicious cheesy chicken dip / spread.Store in a sealed container in the fridge for up to 5 days. Serve chilled or reheat in the microwave. If water separates out and pools on top during storage, that's okay. Just stir it back in, or drain it.