I’d like to shake the hand of the person who decided to melt cheese, add jalapeño, and dip things into it. That person is my kind of person, and I think we would have been super compatible. If you’re a keto queen, you can also substitute vegetables for the chips and go carb-free crazy. If you’re a carb queen, like me, you can figure out other types of carbs to dip into the cheesy goodness. The possibilities are endless, unlike the lie of “the possibilities are endless” that your parents and teachers preached during your adolescence. I’d like my money back, please. And by money, I mean childhood life lessons.
1smallwhite onionpeeled and finely diced (about 1 cup)
1red bell pepperseeded and finely diced (about 1 cup)
2clovesgarlicminced
2 to 3jalapeñosseeds removed if not a fan of heat, finely diced, (about ⅓ cup)
Kosher salt
1¼cupsheavy cream
12ouncesyellow American cheesegrated (3 cups)
6ouncespepper Jack cheesegrated (1½ cups)
14-ounce can diced green chilies
¼cupchopped fresh cilantrofor garnish (optional)
Tortilla chipsfor serving
Instructies
Heat the olive oil in a medium pot over medium-high heat.
Add the onion, bell pepper, garlic, jalapeños, and a generous pinch of salt and cook, stirring, until very soft, about 7 minutes.
Reduce the heat to medium-low, add the cream, and bring to a simmer.
Add the cheeses and cook, stirring continuously, until melted.
Add the green chilies, taste, and adjust the seasoning.
Serve warm, garnished with cilantro, if desired, with the tortilla chips on the side.
Notes / Tips / Wine Advice:
For a melty queso, make sure to always buy full blocks of cheese and grate them yourself at home. It may take a little more effort, but pre-shredded cheese is coated in anticlumping agents that prevent you from getting the ooey-gooey queso you’ve been looking for.
Looking for a block of American cheese? Go to the deli counter of your local grocery store and ask for one