Appetizers, Food

Queso Dip

I love, love, love to order queso when I go to Mexican restaurants.  I love cheese in any form and think it’s particularly delicious when melted and served with tortilla chips.  So when I ran across this queso dip recipe while browsing on Two Peas and their Pod blog, I knew I would have to make it.  I immediately “pinned” it to Pinterest.  This wasn’t one of those pins that I knew I would never get around to actually cooking though.  I was going to make it the very next time I served any Mexican dish.

I probably could have eaten the entire batch of queso by myself right them.  However, luckily for me, reason was home that day (Read: the hubby).  We served about half of it up and saved the other half in the fridge for later.  (I don’t think he got any of the leftovers.)

This white queso dip is so incredible that I didn’t even bother to get a good picture of it.  Yes, I know I should have tried a little harder, but it was so good that I had to eat it immediately!  It tasted just like it was from a restaurant – only better, because I can make it at home any time I get the craving.

*Note, it looks like the queso in the picture is thick and gloppy, but it was actually very smooth like you would get in a restaurant.  I just had to put it in a dish for serving and the top glazed over a bit when I did.

Queso Dip
Source: Two Peas and Their Pod
1 Tablespoon olive oil
1/4 cup onion, diced
1 medium poblano pepper, roasted and diced**
10 ounces white American cheese, shredded (find this cheese at the deli counter)
6 ounces Pepper Jack cheese, shredded
1/2 cup milk
1/3 cup fresh cilantro, chopped
1 Roma tomato, seeds removed and diced

1. Heat oil in a saucepan, add the onion and cook til tender.  Add in the roasted poblano pepper.  Stir in the cheeses and milk til mostly melted. Add in the cilantro and diced tomato.
Serve immediately! (Or place in a small slow-cooker to keep warm til serving.)

**to roast the poblano pepper, I just put the pepper in my little electric oven on the highest setting.  I left them in for 5-6 minutes on each side – until the pepper’s skin looked bubbly and like it was starting to burn.  After it cooled, I removed the blackened/clear skin, seeded it and diced it.

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