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Author Notes: This is a fast and simple Americanized dip that's great for Cinco celebrations. It also makes for an excellent midnight snack any time of year. —Derek Laughren
Serves a crowd
- 2 teaspoons cumin seeds
- 2/3 cup whole milk
- 1 pound white American cheese, grated
- 4 ounces pepperjack cheese, grated
- 1/2 white onion, minced
- 1 small can of green chiles
- 2 jalepeños, minced, seeds and ribs optional
- 1-2 Roma tomatoes, small dice
- 3 large cloves garlic, minced
- Salt and ground black pepper, to taste
- 1 package 6-inch corn tortillas, cut into triangles
- Vegetable oil, for frying
- In a small skillet over medium heat, toast the cumin seeds until fragrant, taking care not to burn. Grind the cumin to a fine powder in a food processor or mortar and pestle.
- In a 2-quart saucepan, heat the milk to a low simmer. Add the cheese a handful at a time, whisking to melt between additions.
- Add the remaining ingredients, including the ground cumin but excluding the tortillas and vegetable oil, and stir to combine.
- Keep the pot at a low simmer, stirring periodically to avoid scorching, for a half hour. Adjust consistency as needed with additional milk.
- While the queso is mingling, fill another sauce pot with 4 inches of vegetable oil. Heat to 350° F. Drop the tortilla triangles in, one handful at a time, until crisp and golden. Remove with heat-safe slotted spoon to a towel-lined plate to drain. Sprinkle each batch of chips with coarse salt as soon as they hit the plate. Move the fry oil to a safe place and cover with foil to cool.
- This recipe is a Community Pick!