You can take the girl out of Texas, but you can’t take the Tex-Mex out of the girl.
I love me some chips and queso. L-O-V-E. At home, I usually go the typical Velveeta and Ro-Tel tomato route. This is what I grew up with and is Texan comfort food! This recipe elevates the queso of my youth to something special. Who knew there was white American cheese?? I also served with baked Scoops, as if that made this “healthy.” 🙂
Queso Blanco Dip
Yield: about 2 cups
1 Tbsp. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded (found at the deli counter of most grocery stores – I had to get mine sliced.)
4 oz. Monterey jack cheese, shredded
¼-2/3 cup milk (I used reduced fat, as if that matters!)
1 tomato, seeded and finely diced
2 Tbsp. cilantro, minced
1. Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low.
2. Add both of the shredded cheeses and ¼ cup of the milk. Whisk or stir until completely melted.
3. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.
4. Transfer to a warmed serving bowl and serve immediately.