- 3/4 lb. white American cheese, finely chopped
- 4 ounces of shredded mozzarella cheese
- 1 ¼ cup of milk
- 2 tablespoons of chopped canned jalapenos or chopped green chili
- 1 teaspoon of ground nutmeg (optional)
- 1 teaspoon of red pepper flakes
- ¼ teaspoon of salt
- ¼ of a teaspoon of black pepper
- Chopped cilantro, jalapenos, and tomatoes to garnish
- Put 1 ½ cup of milk in a saucepan and put it on medium-high heat. Simmer it; there will be bubbles on the sides, just before it starts boiling. Now, reduce the heat on the saucepan.
- Stir the cheese in batches in the milk. Make sure that you start with the American cheese. While you stir in the cheese in the milk, you need to increase the heat to medium-high. Make sure that you stir the milk mixture constantly as the cheese melts. Once each of the cheese batches has melted, add in some more. Keep stirring the entire time, you add the cheese.
- Now, add in the mozzarella or fontina. Again, don’t forget to whisk the mixture constantly while the cheese is melting. Make sure that you have a creamy blend. If you want the cheese to be bit thicker, add some more mozzarella.
- Once the cheese melts, stir in the chili powder, red pepper, jalapenos, nutmeg, salt, and pepper. In case you want the queso to be browned, put it into a non-stick skillet and put into the oven. Broil it for 3-4 minutes or till it starts to brown and bubble. Top up the queso with tomatoes, cilantro, and jalapenos, if you want. Serve it with tortilla chips.
- You can put the dip in an airtight container in a fridge for 4-5 days. All you have to do is microwave it with half a cup of milk before using it.
- If you don’t like the extra spices of nutmeg and cumin, you can leave them out.