Spicy Chile Con Queso
I like my white Mexican cheese dip on the spicy side, and this recipe fills the bill. In addition to the peppers, it has the flavorful heat of cumin, which makes it extra-yummy.
Ingredients
- 1 cup asadero cheese, shredded
- 4 jalapenos, chopped and drained or 4 ounces poblanos, deveined and julienned
- 1/4 cup half and half
- 2 tablespoon onion, finely chopped
- 2 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions
- Heat all ingredients over low heat, stirring constantly, until the cheese is melted.
- Serve warm with tostaditas. Yields 1¼ cups.