Okay, so I am pretty much a self-proclaimed foodie. So is Sarah! I simply love good food, and I am very picky about what I will and won’t eat. For example, I don’t do fast food. Pretty much ever. When we go on a road trip and stop for a quick meal along the way, I am known to do one of two things: a) pack my own food in a cooler or b) run into a local grocery store for gourmet cheeses, fruit and bread. Life is too short to eat bad food! There are a million new tastes to try…Moroccan spices, Indian curries, Spanish chorizo, Peruvian ceviche…and I don’t want to miss any of them. Andrew Zimmern, bring it on!
However….I’m about to reveal a deep, dark secret that only my family has known about me. Yes, it’s a big risk, and yes, I might be mocked and ridiculed, but I’m willing to chance it. There are two “foods” that you can get at any gas station that I absolutely, positively love to eat. I don’t indulge that often, and let’s just say, each time I hit a gas station, I have to avert my eyes and hurry out before I succumb to temptation. What are they??? Please don’t judge. Queso and Hostess cupcakes. Don’t worry…I don’t eat them together. But wow! For some reason, those are my go-to snacks if I really feel the need for a crash-and-burn junk food feast. Okay, I’ve said it. My deep, dark secret is out. Phew! I feel better.
Since queso is often made with bizarre, unpronounceable ingredients, I decided to create my own version. Notice I didn’t say “healthy.” Queso isn’t healthy. But this easy Queso Blanco is made from ingredients you can spell and recognize, and it tastes even better than the gas-station version. (Ha ha ha…I can’t believe I just said that! Please forgive.) Cinco de Mayo party? Movie night? Or just a craving for nachos? We gotcha covered.
- 1 lb. deli-counter good quality white American cheese
- 1 cup half-and-half
- 1-2 jalapeños
- 1 tsp. cumin
- Dash chili powder
- 1/4-1/2 tsp. red pepper flakes
- White or black pepper
- Grate cheese.
- Dice jalapeños.
- In double boiler, add cheese and half of the half-and-half. Heat over medium-low heat, stirring often.
- Add jalapeños and spices to taste.
- Add half-and-half in small amounts until desired consistency is reached.
- Heat, stirring occasionally, until hot and completely melted.
*To keep the smooth texture, serve in fondue pot over heat.
*Add extra half-and-half as needed to retain smooth texture.
*Leftovers can be kept, refrigerated, for two to three days. To reheat, add half-and-half or milk, and heat in microwave or on the stove.
I’m saving this for a cheap meal because it looks worth it!
Kari, sometimes you need cheap, easy and fun….this fits! Hope you like it!
Definitely making this!
Jenn, hope you love it! I’m addicted:)
LOVE queso dip! This looks so delicious!
I’m with you, Liz. Queso is the best! Hope you like it.
Homemade queso dip sounds fantastic, it’s one of those things you don’t think about making at home, but it’s so worth it! Looks delicious!
Elsa, so much better than store-bought! And super easy. Win win:) Happy cooking!
Sounds divine, I’m definitely adding this recipe to my ‘to make’ list!
We are Dannah | Australian lifestyle blog
Hannah, hope you think it tastes divine! Enjoy:)