Since today is National Chips and Dip Day wanted to re-share with you one of my favorite dips ever my creamy restaurant style queso.
I try to eat healthy most of the time but we all have weaknesses, mine just happens to be tortilla chips and dip. I love me a good spicy salsa any day of the week but when I really want to be bad it’s Queso (cheese dip) that I really crave and no National Chips and Dip Day feast is complete with out a bowl of this spicy, cheesy, goodness.
Is this a healthy snack?
Um… It’s good for the soul does that count?
In all honesty have tried to make this dish a little better by eliminating the familiar processed cheese Velveeta (that is rumored to have an indefinite shelf life) and replaced it with Mexican Asadero and a little Queso Quesadilla. If you can’t find asadero or queso quesadilla (it’s usually by the chorizo not the cheese) you can substitute Monterey Jack cheese.
Enjoy and Happy Cinco De Mayo!!
Restaurant Style Queso
2 Tablespoons Butter
1 Small Onion, diced
1-2 Jalapeños, finely diced
1-2 Cloves Garlic, minced
2 Roma Tomatoes, chopped *
A dash of Onion Powder
A dash of Garlic Powder
A Dash of Chili Powder
1-1/4 Cup Half and Half
1-10 oz package Asadero Cheese
4 oz Queso Quesadilla Cheese
- Note: You can substitute the diced tomatoes for a can of tomatoes and green chilies, just be sure to completely drain the canned tomatoes before adding them to the onions and peppers.
In a large sauce pan melt the 2 tablespoons butter over low heat. Add in the chopped onion, jalapeño, garlic and tomatoes. Cook over medium heat until soft, about 5 minutes. Add in the onion powder, garlic powder and chili powder then and cook for 1 minute more. Stir in 1 cup of half and half and reduce heat to low. Once the mixture is hot, but not boiling stir in the grated cheese. Once the cheese has melted add the remaining 1/4 cup of half and half. Serve with warm chips.
Enjoy and Have a National Chips and Dips Day!!