I don’t think it’s much of a secret that I’m a fan of cheese. Cheese pizza, cheesecake, cheese fries, grilled cheese, macaroni and cheese, cheese and crackers…the list goes on and on. But melted cheese in particular definitely holds a special place in my heart.
This dip takes only minutes to prepare and it is an addicting appetizer, snack, or side dish to your dinner. Better yet, pass on dinner and just munch on this dip. It’s irresistibly good. I have never ordered Queso Blanco from a mexican restaurant before, but without fail, I scarf down enough chips and salsa to be too full for dinner. This is along those same lines-so good that you can not stop eating it!
The heat from the jalapeno is subtle, definitely not too intense. The blend of Monterey Jack and White American cheeses is absolutely perfect, velvety smooth. The tomatoes, onions and cilantro are great components and add just the right flavors to the cheese. Believe me it would be a hit at any party.
Note: You’ll see that one of the ingredients is white American Cheese. If white American Cheese was foreign to you too, don’t let it throw you for a loop. You can find it in most local grocery stores in the deli section. Ask them to slice it thick so that it’s easier to grate.
Yield: 2 cups
1 tablespoon canola or vegetable oil (we used canola)
¼ cup white onion, diced
1 large jalapeno pepper, seeds and ribs removed; diced
12 ounces white American cheese, shredded
4 ounces Monterrey Jack cheese, shredded
¼ cup milk (up to 2/3 cup)
1 roma tomato, seeded and diced
2-3 tablespoons cilantro, roughly chopped
Heat oil in a pan over medium-high heat. Cook the onion and pepper until softened, about 5 minutes. Reduce heat to medium-low. Add both shredded cheeses and 1/4 cup of milk. Stir until melted. Add the tomatoes and cilantro. Then gradually add additional milk until you reach desired consistency. Transfer to a warmed bowl and serve immediately with tortilla chips.
Source: Confections of a Foodie Bride