This cheese dip recipe is a variation of this slow-cooker version that ran in the February 2006 issue of SL. I like the original a lot, but when I'm in a hurry I make this variation. It's great with homemade tortilla chips.Easy Queso
1 lb. white American cheese (Buy this at the deli counter; I ask for it to be sliced without plastic separating the slices.)
1 can lime-and-cilantro Rotel tomatoes
1/2 to 3/4 cup cream or milk
1/2 tsp. black pepper
1 tsp. ground cumin
1. Tear cheese into pieces and place in a small saucepan. Add in tomatoes and green chiles and cream. Stir in pepper and cumin. Cook, stirring occasionally, over medium-low heat until cheese is melted and mixture is blended. Serve warm with tortilla chips.
4 comments:
Paula! Have you ever made the plain white cheese dip like they have in restaurants? They do NOT have it here in CA. Wonder if I could just melt the white american cheese and keep adding milk/cream... maybe some jalapenos.
That's what I would do, with the addition of the jalapenos. If you pureed the pepper, that would keep the queso as liquidy as it is in cheap Mexican places here. It's sad that they don't have that kind there. If you try it, let me know.
I tried it - success! The canned habanero peppers I bought were waaaayyyyyy too hot to even dip your pinky into, though, so I didn't use them. But I was happy to know I can achieve the base and the consistency of my beloved white queso. I should've figured a cheese called "white american" would be the key ingredient!
I made nachos with pinto beans, queso, grilled chicken, and topped with cherry tomatoes and fresh cilantro. Thanks for the inspiration.
Your Queso looks wonderful!!! I have always wondered how to make the white cheese dip too...Now I have "2" new dips for fall....
I love the white american comment, Brooke/lol
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