I grew up in Oklahoma City eating soft cheese tacos at Ninos Mexican Restaurant. I've spent years searching the internet for this recipe, and at 62 years old, I've finally found it.

Janet Casey
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Heat butter in a pot over medium-low heat. Cook and stir onion and jalapeno pepper in the hot butter until onion is translucent, about 5 minutes. Add garlic to onion mixture and cook until fragrant, about 30 seconds.

  • Whisk chicken broth and cornstarch together in a bowl until smooth; pour into the onion mixture. Cook, stirring constantly, until broth thickens, about 2 minutes. Reduce temperature to low and slowly stir American cheese, 1/4 cup at a time, into broth mixture until cheese is completely melted and sauce is smooth, 5 to 10 minutes.

  • Stir diced tomatoes, green chile peppers, cumin, and cayenne pepper into cheese sauce and keep pot over low heat. Divide cheese sauce in half, reserving 1/2 of the sauce for another use.

  • Sprinkle about 1/4 cup Cheddar cheese down the center of 1 tortilla and roll tortilla around cheese. Place rolled tortilla, seam-side down, in a baking dish. Repeat with remaining tortillas and Cheddar cheese. Cover dish with aluminum foil.

  • Bake in the preheated oven until cheese is melted, 10 to 12 minutes. Remove foil and pour the reserved 1/2 of the cheese sauce over tacos.

Cook's Note:

For a less chunky sauce, mash the tomatoes with potato masher. If queso is too thick, add milk in small amounts to desired consistency.

Keep the tortillas wrapped in aluminum foil or a tortilla warmer while you assemble the tacos.

Editor's Note:

The nutrition data for this recipe includes the full amount of the cheese sauce. The actual amount of sauce consumed will vary. Serve the reserved 1/2 of the cheese sauce with tortilla chips, if desired.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

705 calories; 47.9 g total fat; 142 mg cholesterol; 2114 mg sodium. 34.4 g carbohydrates; 35.3 g protein; Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2016
Made as written and these were good. My corn tortilla's were not extremely fresh so they did split on me when I started rolling but they sure tasted good. I ended up having to bake them a little longer than the recipe called for but no biggie. I anticipated my cheese clumping but it did not and I was very impressed with how well it melted. Flour tortilla's would also work in this recipe if you prefer them over corn. Read More
(3)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/27/2016
Made as written and these were good. My corn tortilla's were not extremely fresh so they did split on me when I started rolling but they sure tasted good. I ended up having to bake them a little longer than the recipe called for but no biggie. I anticipated my cheese clumping but it did not and I was very impressed with how well it melted. Flour tortilla's would also work in this recipe if you prefer them over corn. Read More
(3)
Rating: 4 stars
01/27/2016
Made as written and these were good. My corn tortilla's were not extremely fresh so they did split on me when I started rolling but they sure tasted good. I ended up having to bake them a little longer than the recipe called for but no biggie. I anticipated my cheese clumping but it did not and I was very impressed with how well it melted. Flour tortilla's would also work in this recipe if you prefer them over corn. Read More
(3)