Soft cheese tacos. Does that whet your appetite at all? If so, you’re definitely going to want to read on for this sure to be tasty recipe. Here are the ingredients you’ll need to make four to six servings.
- Two tablespoons of vegetable oil
- Twelve ounces of shredded Colby Jack cheese
- A small onion
- Twelve corn tortillas of about six inches
- Two to four jalapeños of medium size
- A ¼ teaspoon or so of ground cayenne pepper
- A pair of garlic cloves
- Half a teaspoon of ground cumin
- A ¾ cup of grape tomatoes
- Half a teaspoon or so of kosher salt
- A pair of tablespoons of unsalted butter
- A cup of water
- A pound of yellow American cheese
- A cup of whole milk
- A pair of tablespoons of cornstarch
Begin by preheating your oven to 350 degrees. Use a baking dish of about 9 by 13 inches to pour the oil. Dice up the onion into small pieces, stem, and seed the jalapeños before mincing. Follow by mincing the garlic and coarsely chopping the tomatoes.
Use a medium saucepan over medium-low heat to warm up the butter. Stir in the jalapeños and onion and then cook for about five minutes or until the ingredients have softened. While this is going on, shred the American cheese. Once that’s done, stir the garlic into the saucepan and cook for about thirty seconds.
Use a tall liquid measuring cup and whisk together the water, cornstarch, and milk before pouring the mixture into the saucepan. Turn up the heat to medium and cook for about five minutes, making sure to constantly stir in order to make the mixture thick.
After you add the American cheese, return the heat down to low. Resume cooking for about six minutes or until you’ve noticed the cheese has melted, making sure to stir a couple of times. Once that’s done, add the cayenne pepper, tomatoes, cumin, and salt and resume stirring until everything is well incorporated. Have a taste and add additional cayenne or salt if you feel it’s necessary. At this point, turn the heat off.
As the queso cooks, grab the tortillas and place them in the baking dish, turning them over so that both sides become coated with the oil. Warm them up in the middle oven rack for about three to five minutes and then move the dish over to the top of the stove.
One by one, place each tortilla on a cutting board. Add a roughly ¼ cup of the Colby Jack cheese in the center of each tortilla and then roll them up, placing them back in the baking dish with the seam side down. Once they’re all ready, tightly cover up the dish with aluminum foil and bake for about ten minutes.
Once the tortillas are in the oven, use low heat to warm up the queso again, stirring a couple of times. When the tacos are ready, pour about two or three cups of the queso on each one and you’re ready to serve.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.