Cottage Cheese Queso

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  Cottage Cheese (2%)(240g)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  Chili powder(5g)
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  Cumin, Ground(3g)
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  Paprika, Smoked(3g)
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  Cheddar Cheese(120g)
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  2% Milk(45g)
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  Rotel, Diced Tomatoes & Green Chilies, Original(120g)

  Rotel diced tomatoes & green chilies. Original (not hot) unless you want spice.

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  Tortilla Chips, Corn, Plain

Instructions

1. 1Combine the cottage cheese, chili powder, cumin, smoked paprika, and milk in a high-powered blender or food processor. Blend for 2–3 minutes until completely smooth, stopping to scrape down the bowl as needed.
2. 2Add the shredded cheddar cheese to the blender and blend for 30–45 seconds until fully incorporated and creamy.
3. 3Transfer the mixture to a medium saucepan over medium heat.
4. 4Add the Rotel diced tomatoes and green chilies to the saucepan and stir to combine. Cook for 3–5 minutes over medium heat, stirring frequently, until the queso is warmed through and creamy; do not allow it to boil or curdle.
5. 5If the queso appears too thick, thin it with additional milk, 1 tablespoon at a time, stirring until you reach the desired consistency.
6. 6Divide the queso evenly into 4 airtight containers while hot. Allow to cool to room temperature, then refrigerate.
7. 7To serve, reheat a single portion in the microwave in 15–20 second bursts, stirring between each burst, until warmed through and creamy.
8. 8Serve with corn tortilla chips for dipping.