I'm not sure if I've mentioned it before or not but Southern California has some great Mexican food. There are a ton of little hole in the wall places that may look a little scary from the outside but produce the best Mexican food. But, not a single place out here serves queso. Not one. The closest I've seen is a white cheese sauce over a burrito at a chain Mexican place that didn't come close to tasting like queso blanco dip that you get back home in Georgia.
So, every time we go home to Georgia I always want to eat at one of the Mexican restaurants. Sure it might be considered "fake" Mexican food by anyone from Southern California but it's delicious to me. It's always sooooo good but only getting it twice a year isn't enough. I finally decided I wanted to try it at home and figured what better time than now with my Super Bowl Saturdays? Queso has been sitting there on my 23 x 23 list for awhile so I finally made it.
This recipe was perfect. I upped the heat by adding a second jalopeno but you can choose how spicy you want it to be. This also heats up nicely in the microwave.
Queso Blanco Dip
Source: Annie's Eats
2 tbsp vegetable oil
1/4 cup onion, finely chopped
1 jalopeno pepper, seeded and finely chopped
12 oz. white American cheese, shredded (can be found at the deli counter)
4 oz Monterey Jack cheese, shredded
1/4 -2/3 cup milk
1 tomato, seeded and finely diced
2 tbsp cilantro, minced
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalopeno to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and 1/4 cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately. Enjoy!