Mmmmmm……queso….. Seriously make sure you think it with a Homer Simpson voice- it makes it even better. I love the creamy queso dip from our favorite Mexican restaurant. I saw this recipe on Smells Like Home and knew it sounded perfect for my spread on Saturday with Ron’s family. We are all big cheese fans and this recipe passed with flying colors. I loved how simple this recipe was to put together and I was able to keep it warm in my small crockpot with no problems. I followed the recipe closely, but I think this recipe would work well with ground chorizo, mushrooms or more peppers. To get the the correct amount of shredded cheese I simply went to my deli and requested it to be shredded off the block (I think it is so much better than bag shredded). I served this with simple tortilla chips, but you could serve with tortillas, tacos, burritos or fajitas.
1 Tbsp cooking oil
1/4 cup white onion, diced
1 jalapeno, seeds and stem removed; diced
6 oz white American cheese, shredded
4 oz Provolone, shredded
4 oz Monterrey Jack cheese, shredded
1/2 cup cream, half-and-half, or whole milk (I used whole milk)
1 roma tomato, seeds removed and diced
1 small bunch cilantro, roughly chopped
Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low.
Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted.
Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.