WHITE QUESO DIP

 Servings 8

INGREDIENTS

12 ounces evaporated milk (1 can)

3/4 lb white american cheese buy it sliced at the deli counter at your grocery store. Then chop into small squares, finely chopped

4 ounces mozzarella cheese shredded

1 tablespoon diced pickled jalapenos chopped

1 tablespoon chopped green chiles

1 teaspoon chili powder you could also use cumin if you prefer that taste

1 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

chopped cilantro tomatoes, and jalapenos for garnish

INSTRUCTIONS

Heat evaporated milk over medium/high heat in a small saucepan. 

Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low immediately.

Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.

Once done with the white American, add in the shredded mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella. 

Once all the cheese is melted, stir in the jalapenos and green chiles, chili powder, nutmeg, red pepper, and salt and pepper. 

Top with cilantro, tomatoes, and more jalapenos if desired.

Serve with tortilla chips and enjoy!

** To thin out more to your desired consistency, add in some milk**

NOTES

(Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy)