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
Ingredients
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2 teaspoons
cumin seeds
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2/3 cup
whole milk
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1 pound
white American cheese, grated
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4 ounces
pepperjack cheese, grated
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1/2
white onion, minced
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1
small can of green chiles
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2
jalepeños, minced, seeds and ribs optional
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1-2
Roma tomatoes, small dice
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3
large cloves garlic, minced
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Salt and ground black pepper, to taste
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1
package 6-inch corn tortillas, cut into triangles
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Vegetable oil, for frying
Directions
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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.
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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.
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Add the remaining ingredients, including the ground cumin but excluding the tortillas and vegetable oil, and stir to combine.
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Keep the pot at a low simmer, stirring periodically to avoid scorching, for a half hour. Adjust consistency as needed with additional milk.
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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.
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Enjoy!
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