Happy Cinco de Mayo! What better way to celebrate than with some homemade queso and chips? Apparently queso, the most amazing cheese dip ever, is very much a Tex-mex dish that many New Englanders have never heard of. It blows my mind how many times I have had to describe the cheesy goodness that is queso to people up here. So many people are missing out on this deliciousness…
The good news is that with a quick trip to your local grocery store, you can be sitting back and enjoying your very own chips and queso in no time. This recipe was pretty good and definitely worth making, but I will forever be on the hunt for a recipe that lives up to my favorite Kerbey Queso in Austin, TX. Until I find that magical Kerbey Lane copycat recipe, give this one a try!
- 1 Tbsp olive oil
- 1/4 cup white onion, diced (we omitted due to allergies)
- 1 large jalapeno or serrano (seeds and stem removed, diced)
- 12 oz white American cheese, shredded or chopped –(we picked this up at our deli for better quality and lower price cheese)
- 4 oz Monterrey Jack or Cheddar cheese, shredded (optional)
- 1/4-2/3 cup half-and-half (whole milk or cream — whatever you have in the fridge)
- 1 roma tomato, seeded and diced
- 1 small bunch cilantro, roughly chopped (optional)
- Heat oil in a saute pan.
- Cook onion and pepper until softened and reduce heat to medium-low.
- Add the shredded cheese and 1/4 cup of the cream. Stir until melted.
- Add tomatoes, cilantro, whatever other goodies you’d like.
- Keep adding a little additional cream at a time until queso reaches desired consistency.
- Serve with chips and enjoy!