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I grew up in California and definitely had my share of *awesome* Mexican food before moving away to join the Air Force (side note: Columbus, MS was not exactly overflowing with great Mexican options…).
I had all kinds of yumminess.
One thing I didn’t have? Ever?
Queso. That warm, gooey, slightly spicy, white cheese dip perfect for dipping chips or covering food.
Ingredients:
1 pound white, deli-sliced American cheese
⅔ cup of milk or half-and-half
3-4 tablespoons of canned, chopped green chiles or jalepenos
1 teaspoon cumin
1 teaspoon chipotle powder (optional)
How to make it :
If using a slow cooker, turn on to the lowest setting. Dump everything in, heat and stir until thickened.
If using a double boiler, heat the milk, chopped chiles and spices, then gradually add in the American cheese, 1-2 slices at a time, stirring until fully melted and incorporated together
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