Forget chocolate-dipped strawberries. The next time I woo my wife I'm doing it with a nacho cheese fountain. My wife loves nacho cheese, the industrial yellow concoction that's served with tortilla chips and is ubiquitous at sporting events and amusement parks across the United States. Throw in some pickled jalapenos and she's happy.However, there's a cheese dip she loves more. She goes ga-ga over the white queso they serve at most Mexican restaurants across the nation. For the past five years, I've been trying to find a recipe that replicated those dips, and I've finally found it in the following recipe:
Restaurant Style Mexican Cheese DipIngredients:
- 16-ounce package of Velveeta Pepper Jack diced (It's labeled as "White Pasteurized Prepared Cheese Product with Jalapeno Peppers")
- 1/4 cup-all purpose flour
- 1 cup of half & half
- 1/2 cup sour cream
- 1-2 tablespoons minced jalapeno chile peppers
- I also add a bit of tomato and onion
- Toss together cheese and flour in a large resealable plastic bag until cheese is coated with flour.
- Heat half and half in a double boiler over medium heat. When it begins to simmer, add cheese. Stir occasionally until it melts.
- Stir in jalapenos and sour cream.Keep dip warm over low heat.
Forgive me for using Velveeta. Tonight I'll place my my hand on my copy of The Cheese Primer by Steven Jenkins and pray for salvation.
I do think a lot about Velveeta though, and I believe there should be a book written about the history of everyone's favorite pasteurized cheese.
do i have cheese on my chin?