Copycat Tostito’s Salsa con Queso
Serving Size / Yield
- 1/2 C. vegetable oil
- 1 onion, chopped
- Salt and ground black pepper to taste
- 1/2 C. canned tomatoes
- 1/4 tsp. cayenne pepper
- 1 1/2 tsp. sugar
- 2 Tbs. paprika
- 2 tsp Garlic powder
- 1/4 C. flour
- ¼ C. milk
- ½ C. shredded cheddar cheese
- 1/2 C. shredded American cheese
- 1 C. shredded Monterey Jack
- Corn Tortilla Chips
In a medium-sized crockpot, combine the oil, onion, pepper, tomatoes, cayenne, sugar, paprika and garlic powder and let simmer on medium heat for 30 minutes.
Meanwhile, mix the flour and water in a small bowl until combined, and slowly pour into the crockpot. Stir until the mixture becomes thick and smooth.
Add the shredded cheese, still stirring to prevent sticking. Cook the sauce on low for 30 minutes, or until well blended.
Serve with corn tortilla chips.