WHITE QUESO DIP

Ingredients

• 1/2 tablespoon olive oil
• 1/4 cup candy onion chopped
• 1/2 -1 jalapeño minced to taste
• 1 lb white American cheese shredded
• 1 cup milk
• 1/4 -1/2 cup low sodium fowl broth
• 1/4 cup cilantro chopped
• 1/2 cup tomatoes finely diced
• kosher salt and freshly floor black pepper

Instructions

Add olive oil to a small skillet over medium heat. Saute onion and minced jalapeno. Turn warmness to low and add shredded cheese and milk. Stir consistently till the cheese is melted. Slowly stir in sufficient fowl broth to skinny it out to the favored consistency.
Stir in sparkling chopped cilantro and finely diced sun-ripened tomatoes. Season with kosher salt and freshly floor black pepper to taste. Garnish with sparkling chopped cilantro or a little Pico de Gallo.

Notes

For most suitable flavor, buy properly fantastic American cheese from your grocery deli counter. It does make a difference. Do NOT use the prepackaged in my view wrapped cheese or pre-shredded cheese.
Thin out the cheese sauce the usage of low-sodium poultry broth. Use small quantities at a time until you get it to the proper consistency. You do not prefer it too thick due to the fact it will structure a skin.
Use sparkling jalapenos and sun-ripened tomatoes. If jalapenos are too warm for you, replacement a 4-ounce can of inexperienced chiles.
You can add cooked Mexican chorizo, cooked floor beef, crisp-cooked crumbled bacon, chopped chipotle peppers, frozen spinach, diced tomatoes, salsa verde, inexperienced chilies, finely chopped artichokes, and even cooked lobster or crawfish.
For more flavor, add 1/2-3/4 cup of Pepper Jack Cheese, white cheddar, cheddar cheese, or Monterey Jack Cheese.
Store leftovers in an hermetic container in the fridge. Reheat in a microwave-safe bowl at decreased power.

Thank you for following me on  Facebook & pinterest
for more recipes click here