Raised in California, I savored a variety of exceptional Mexican cuisine before my Air Force journey led me elsewhere. Notably, my new location in Columbus, MS, wasn’t brimming with top-tier Mexican fare.
A delightful dish I surprisingly never encountered? Queso. This creamy, mildly spicy white cheese dip, ideal for chips or as a topping, somehow eluded me. Perhaps it was there, and I simply overlooked it, or possibly, I was the outlier not indulging in this cheesy delight while California was awash in it.
My queso initiation happened only after relocating to the South. Here, queso is a staple at Mexican eateries; I can’t recall a time in the last 13 years when it wasn’t part of my meal. While I personally lean towards a robust salsa — reminiscent of a childhood memory where, at three, I happily ate salsa straight from the bowl — my family adores queso. My husband and daughter are absolute queso aficionados; a bowl doesn’t stand a chance with them around.
Our frequent queso cravings often lead us to dine out, opting for average Mexican restaurants over homemade meals. My husband’s dinner requests often include Mexican food, specifically for the queso, overriding my suggestions of cooking at home.
Ingredients:
1 pound white, deli-sliced American cheese
⅔ cup of milk or half-and-half
3-4 tablespoons of canned, chopped green chiles or jalepenos
1 teaspoon cumin
1 teaspoon chipotle powder (optional)
How to make it :
If using a slow cooker, turn on to the lowest setting. Dump everything in, heat and stir until thickened.
If using a double boiler, heat the milk, chopped chiles and spices, then gradually add in the American cheese, 1-2 slices at a time, stirring until fully melted and incorporated together