Many make Queso with the “cheese food product” that can sit on the shelf through the ages, but I like real food and knew that there had to be a way to make “real” Queso with real cheese. Tried all kinds of cheeses but wasn’t having much luck. The dip would end out stringy or a great big lump of rubbery cheese. I knew that Mexican restaurants had been making Queso for a long time and not all of them were using the stuff you get in a jar or the “cheese food product”, so started asking around, got several recipes and then “tweaked” it to make it the way I liked it. Here is the final product. Hope you like it.
1 cup of asadero cheese or chihuahua cheese, shredded fine – Some of the recipes used Monterey Jack and added 2 tablespoons of cream cheese to the recipe, but it was not as flavorful as using the Mexican cheeses. In a pinch, if you cannot find the Mexican cheeses, you can use that option.
4 ounces green chilies, chopped
1/4 cup half and half
2 tablespoons finely chopped onion
2 tsp. cumin
1/2 tsp. salt
1 tablespoon fresh cilantro, chopped fine
Put all the ingredients into a double boiler and heat on medium heat. Cook, stirring occasionally, until cheese is melted and well blended. Keep warm and serve with chips or tortillas.