Let me preface this by saying I LOVE MEXICAN FOOD!!! I really can’t tell you enough how much I love it! It’s my comfort food on a bad day, it’s what I want when it’s time to celebrate, it’s the reason my husband and I are even together (long story short, there is this FANTASTIC Mexican Restaurant in our parents home town that we kept running into each other at just before we started dating, and we jokingly credit the start of our relationship to it)!! I don’t know if it’s the salsa, the spice or the convenience of having an entire meal wrapped up in a tortilla shell, but I’m pretty sure there’d be a little Mexican food on my plate at my last meal!
One of my favorite parts of Mexican food is the cheese! My absolute favorite is that ooey gooey white queso dip! I always hated that I only got it when we went out to eat though. I had been making the Velveta-Rotel dip for years, but it didn’t even begin to compare to the yummy goodness of the dips you get at the restaurants! So, determined to find something comparable, I visited my good friend Pinterest searching for the perfect recipe! And as always, it didn’t disappoint! I sifted through several queso recipes before I stumbled upon this one, and something about it made me feel like it was the one I should try! And boy am I glad I did!!
For this recipe you will need:
1 1/4 lb White American Cheese
1/4 cup diced green chiles
2 pickled jalapeños
1 ounce pickled jalapeño juice
2/3 cup whole milk
1/2 cup cold water
Start by cutting your cheese up into portions that will melt easier and more quickly. I have to get my white American cheese at the deli counter (so that’s why it’s already pre sliced) and I just ask them to cut as thick as possible! Then I’ll typically stack a few slices at a time to cut through them all at once! Once you have your cheese all diced up, toss it in a microwave safe bowl. I love using my glass Pyrex bowls (especially since they have lids so that I can easily store any leftovers after). Next, I like to measure out the green chilies and dice them up just a pinch more than they come in the can!
While the recipe calls for two whole pickled jalapeños, I just pull out enough of the slices that would make up two whole peppers and dice those up instead! I mean, why do more work then you have to when someone else will start it for you! Toss the chills and jalapeños in the bowl. Next measure out your liquids and add those to the bowl. (FYI: 1 ounce of jalapeño juice is the equivalent of two table spoons.) Measure and add your water and milk, give it a quick stir, and then it’s ready to be heated.
Toss it in the microwave for several minutes, stoping every 45 seconds or so to stir. I warn you, the first few times you take it out to stir, it just looks like a bunch of clumpy cheese and peppers in a foggy water concoction (not very appetizing). But after a few minutes it turns into a nice creamy consistency. And just like at the Mexican Restaurant, it starts off a bit runny, but thickens over time. I’ve also noticed that when reheating it the next day, it maintains more of a thicker consistency (so if that’s how you prefer it, feel free to make it the day before and then just reheat when you’re ready to enjoy it!).
While you could just enjoy this as an appetizer dip, the night I was making this to photograph for the blog, I also cooked up some chicken breast in the crock pot so that we could have chicken nachos for dinner. I tossed some frozen chicken breast and a jar of salsa in the crock pot and just let it cook for a few hours, and when it was ready, I shredded the chicken like pulled pork! Super easy and full of flavor!
Are there any foods that you absolutely love and could eat over and over?
I’d love to hear about them in the comments!!! And be sure to come back and tell me what you think if you try this queso!