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
white American cheese, grated
pepperjack cheese, grated
white onion, minced
small can of green chiles
jalepeños, minced, seeds and ribs optional
Roma tomatoes, small dice
large cloves garlic, minced
Salt and ground black pepper, to taste
package 6-inch corn tortillas, cut into triangles
Vegetable oil, for frying
In This Recipe
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.