I love Mexican food. It’s just plain delicious. May is just around the corner, and you know what that means – right? Cinco De Mayo, which celebrates the Mexican army victory over French forces at the Battle of Puebla according to Wikipedia.
And how do we celebrate? With lots of good food and margaritas.
In honor of Cinco de Mayo, I’m making a few of my favorite dishes. First up, is queso which means cheese in Spanish. I know this because I took two years of Spanish in high school. I can also say my cat is very handsome – mi gato es muy guapo. The rest of my Spanish is a bit iffy.
It’s doubtful this is a traditional dish but more likely one of those hybrid dishes associated with Mexican cuisine. But I love it anyway. I mean how can you go wrong with a big bowl of melted cheese mixed with jalapenos, tomatoes and onions. You can’t.
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Recipe from Annie’s Eats
- 1 tablespoon olive oil
- ¼ cup onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 12 oz. white American cheese, shredded*
- 1/4 to 1/2 cup milk
- 1 roma tomato, seeded and finely diced
- 2 tablespoons cilantro, minced
- Heat the oil in a medium saucepan over medium-high heat.
- Add the onion and jalapeño and cook until tender, about 5 minutes.
- Reduce the heat to medium-low. Add shredded cheese and ¼ cup of the milk. Stir until completely melted.
- Mix in the tomato and cilantro. Add additional milk gradually to achieve desired consistency.
- Transfer to a warmed serving bowl or small crockpot and serve immediately with tortilla chips.
Makes about 2 cups of dip.
- You can find white american cheese at your grocer’s deli counter. Preferably have them cut you a 12 oz. wedge versus slicing it for you to make it easier to shred.