Y’all, there is nothing better to me than something spicy. I can remember back in High School my doctor told me I had a bleeding ulcer and should never eat spicy food. Well I am so glad I didn’t listen to her, and even more that the ulcer healed. I am so hooked on spicy foods. I could eat Mexican foods almost every day. I know, it’s a weird combination, my love of southern food and Mexican. But, it works great. Sometimes changing out my corn bread for some jalapeno corn muffins.
So tonight I decided for a little spicy dip and some corn chips while working on my cookbook. I hope y’all enjoy this spicy cheese dip.
INGREDIENTS
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1 tbsp. canola or vegetable oil
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¼ cup onion, finely chopped
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1 small tomato, finely chopped (remove seed/juice)
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1 jalapeño pepper, seeded and finely chopped
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12 oz. Queso Blanco. ( you can use a white American cheese if Queso Blanco not available in your area)
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1/2 cup Monterey jack cheese, shredded
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¼ cup milk
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2 tbsp. cilantro, minced
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2 tbsp. lime zest
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, until tender, stirring occasionally so as not to burn. Reduce the heat to medium-low. Add both of the cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato cilantro and lime zest , and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl zest a bit more lime over the top and serve immediately.
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