Fresh, fresh, fresh! Instead of the Queso Dip with processed cheese, this has fresh onions, peppers and fresh grated cheese. To be honest, I kinda like the ooey gooey cheesy dip with the hunks of Velveeta, but it leaves skid marks on my arteries. Not saying this will be on the Jenny Craig menu anytime soon, but the ingredients are fresh and the flavor is amazing. My family loved it! I’ve made it twice. It gets a little sticky when you are stirring in the cheese, but be persistent, it will come together!
The chips in the photo are baked by yours truly, and they are good, but if you want the full deal, head too your nearest Mexican Restaurant. They will sell you a bag of their fresh chips for super cheap!
To bake your own chips: Preheat oven to 400 degrees. Cut corn tortilla in desired shapes. Put on baking sheet sprayed with non stick. Spray more non stick on top of the un- baked chips. Bake for about 10-15 minutes, sprinkle with coarse salt.
- 8 ounces, weight Monterey Jack Cheese, Grated
- 8 ounces, weight Sharp Cheddar Cheese, Grated
- ¼ cups Cornstarch
- 1 Tablespoon Butter
- 1 whole Medium Onion, Chopped
- 2 whole Small Bell Peppers, Stems And Seeds Removed Then Chopped
- 1 whole Large Jalapeño, Chopped (Remove Seeds And Ribs For Less Heat)
- Salt And Pepper, to taste
- ½ cups Fresh Cilantro, Chopped, Divided
- 2 ounces, weight Cream Cheese, Cubed
- Preheat the broiler in your oven.
- Place shredded cheese in a large bowl and add cornstarch. Toss to coat cheese in cornstarch and set aside.
- Melt the butter in a large cast iron skillet over medium heat. Add chopped onion, peppers and salt and pepper to taste. Stir to coat the veggies in butter. Cook until onion and peppers are soft but not mushy, about 5-7 minutes.
- Add about ¾ of the chopped cilantro to the skillet and stir. Turn the heat down to low and add half of the cheese mixture into the skillet. Stir and let the cheese melt. Add the second half of the cheese mixture, then add the cream cheese and stir while they melt. Once melted remove skillet from heat.
- Place the skillet under the broiler until the top is golden brown and bubbly, about 3-4 minutes.
- Top with remaining cilantro and serve queso with your favorite tortilla chips while it’s still hot.