This Queso Dip is exemplary! Make it gentle or hot, stout or smooth. It's incredibly flexible and made with straightforward fixings. No Velveeta! A delicious tidbit or nibble for game day or any gathering social affair!
I'm completely fixated on tortilla chips and plunge. Salsa, guacamole, queso, and so forth. It's everything great to me! There is a café where I live that serves the BEST queso. It's smooth and has a decent warmth to it. This is my variety of that queso plunge, yet marginally increasingly stout.
The amazing thing about this queso plunge is that you can change it to your own preferences. Try not to like it stout, utilize less tomatoes and onions. Need more warmth, leave the seeds in the jalapeños. Need it more slender? Utilize all the more cream. It's a decent great Tex-Mex variant of chile con queso.
Ingredients
2 Tbsp oil (vegetable/canola)
1/2 medium onion, diced (about 1/2-3/4 cup)
2 medium jalapeños, diced (remove some or all seeds for less heat)
8 oz yellow American cheese, sliced from the deli, then cut into cubes
8 oz Monterey Jack cheese, shredded (use Pepper Jack cheese for a spicier queso)
1 to 1 1/2 cups half & half (depending on desired consistency)
1 to 2 tomatoes, seeded and diced (depending on how chunky you want the queso to be)
1/3 cup fresh cilantro, chopped
Optional: chili powder + cayenne pepper, to taste (for more heat)
Instructions
In a medium sized skillet over medium-high heat, add the oil, onion, and peppers. Sauté for 5-10 minutes or until onions are translucent.
Reduce heat to low. Add both cheeses. Gradually add the half & half. Stir until smooth, adding half & half until the desired consistency is reached.
Add the diced tomatoes and cilantro. Stir and season to taste with chili powder and cayenne, if needed. Serve the hot dip right away with your choice of tortilla chips.
Recipe Notes
-Pre-shredded cheeses have an anti-caking ingredient on them so the cheese doesn't stick together, which makes it not melt as nicely. I highly recommend shredding the cheese by hand.
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