Oh my. That deliciously decadently drippy gooey cheesy dip that you get at Tex-Mex restaurants, or the kind you see in the grocery store in the day-go orange jars of mostly chemicals you can't pronounce . . . yeah, that stuff. Queso.
Hint. You can make it at home. It turns out even better than the stuff in the jar. And you won't feel QUITE so bad about eating it.
Just maybe don't eat a batch in one sitting?
HOMEMADE QUESO (homemade cheese dip, Tex-Mex style) Serves 6-8
2.5-3 cups of shredded cheese (a combination of monterey jack and sharp cheddar works really well)
1 TBS cornstarch
1 heaping tsp cumin
1 heaping tsp chile powder
1 13 oz can evaporated milk (NOT CONDENSED MILK!!!)
1 4 oz can chopped green chiles
3 TBS salsa (optional - I used it because I had it!)
1. Toss cornstarch and spices with cheese
2. Heat milk, chiles, and salsa together in a saucepan until just starting to simmer.
3. Add in cheese a handful at a time, stirring until melted, then add in the next handful.
4. Serve with chips. Or veggies. Or just eat it with a spoon.