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Thursday, September 29, 2011

Queso Dip

Yields: About 2 cups queso
1 tablespoon olive oil
1/4 cup white onion, finely diced
1 large jalapeno, seeds and stem removed; finely diced
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded)
1/2 to 1 cup cream, half-and-half, or whole milk
1 – 2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped
Heat the oil in a saute pan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the cream.  Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.  Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.

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