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Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
1 tablespoon oil
1/4 cup diced white onion
1 medium jalapeno, diced (remove seeds and veins if you do not like hot)
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 freshly chopped cilantro
1 roma tomato, seeds removed and diced
Directions:
1. Heat oil in a medium sauce pan over medium-high heat. Cook the onion and jalapeno pepper until softened and reduce heat to medium-low. Stir in the roasted poblano pepper. Add the shredded cheese and milk. Stir until mostly melted.
2. Stir in the tomatoes and chopped cilantro. Serve with chips immediately.
Note-if you plan on serving this at a party, you may want to serve it in a crockpot so the cheese stays melted.
Queso Dip
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Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
1 tablespoon oil
1/4 cup diced white onion
1 medium jalapeno, diced (remove seeds and veins if you do not like hot)
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 freshly chopped cilantro
1 roma tomato, seeds removed and diced
Directions:
1. Heat oil in a medium sauce pan over medium-high heat. Cook the onion and jalapeno pepper until softened and reduce heat to medium-low. Stir in the roasted poblano pepper. Add the shredded cheese and milk. Stir until mostly melted.
2. Stir in the tomatoes and chopped cilantro. Serve with chips immediately.
Note-if you plan on serving this at a party, you may want to serve it in a crockpot so the cheese stays melted.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.