Prep 10 mins
Cook 10 mins
Jane Butel developed this developed this mild recipe for a "major" Mexican fast food chain. The blend of three cheeses and the evaporated milk make this extra creamy and flavorful. Keeps in freezer for six months and doubles as a great sauce for vegetables and eggs.
- 1⁄3 cup oil (author recommends soybean- other veg oils don't do as well)
- 1⁄2 cup finely chopped onion
- 1 garlic, chopped
- 1 tablespoon flour
- 3⁄4 cup evaporated milk
- 3⁄4 cup chopped red-ripe tomatoes
- 1 lb process American cheese, cut in cubes
- 1⁄4 cup grated sharp cheddar cheese
- 1⁄4 cup grated monterey jack cheese
- 1⁄4 cup finely minced jalapeno chili with juice (pickled or fresh, to taste)
- Heat oil in pan.
- Add onion and garlic and cook until onion is clear and stir in flour.
- Gradually stir in evaporated milk and cook until mixture is thickened.
- Stir in tomato, cheeses, and jalapenos.
- Cook, stirring, about 5 minute or until cheeses are melted.
My family and friends love when this dip is brought to parties; we all love it! Its mild flavor with a little bit of a kick is just right for chips and any kind of cracker. It's even excellent after it has been frozen for a few weeks and reheated. Thanks, Roxygirl, for sharing!
I have the feeling I've tried this before because it distinctly reminded me of bland fast food instead of good authentic homemade queso. Maybe if I'd never been through a Tex-Mex drive-through I would have liked it more