Chips and dip is one of my favorite snacks to munch on. I can crush some chips and queso/salsa if put in front of my face. Since Cinco de Mayo is tomorrow, I figured I would do a homemade queso recipe to feed your munchies. It’s super simple and packed with heat!
Have you ever met someone who doesn’t like the taste of chips and queso? No, of course you haven’t because that person doesn’t exist- at least I don’t know anyone who dislikes chips and dip. Chips and dip is like peanut butter and jelly, mac and cheese, chocolate and red wine- it just pairs wonderfully together and everyone loves it. There is something comforting and satisfying about diving into a big bag of tortilla chips and a bowl of queso. You can have your own Mexican fiesta at home with this easy recipe and a margarita… or two.
For this recipe you will need:
1 small onion, small dice
2 small jalapeños, seeded (if desired) and finely chopped
2 Roma tomatoes, seeded and small dice
1/2 tsp ground cumin
1/2 cup Mexican-style beer (Corona or Dos Equis)
4 oz. sharp white Cheddar, about 1 1/2 cups
12 oz. Muenster or Monterey Jack, about 3 cups
You will need a 10-inch cast iron or oven proof skillet. First, heat 1 Tbsp canola oil in the skillet and sweat the onion, jalapeño and a pinch of salt over medium heat, about 5 minutes. Then, add the tomato and ground cumin and cook until softened, about 2 minutes. Add the beer and cook until all of the liquid has evaporated, about 7-10 minutes. Remove the skillet from the heat. Toss the muenster and white sharp cheddar together in a bowl and add to the skillet. Stir a couple times to combine the cheese with the sautéed vegetables.
Right before serving, preheat the broiler and place the skillet under the broiler until the cheese is hot, bubbly, and golden brown; time may vary so keep a close eye on the queso. Be careful because all it takes is a couple seconds of not paying attention and you’re cheese might burn. The broiler don’t play, y’all!
If you really want to go homemade all the way, you may also fry up your own tortilla chips. Simply pour canola oil into a medium saucepan for a depth of 2 inches. Heat the oil over medium-high heat until a thermometer reads 350 degrees. In a small bowl, mix the zest of 1 lime with 3/4 tsp kosher salt. After you have cut 12 6-inch corn tortillas cut into wedges, work in batches when frying. You do not want to overcrowd the tortillas in the oil or they will not turn a beautiful golden brown color. Fry for about 1-2 minutes, until golden brown, and transfer to a paper towel-lined baking sheet. Lightly sprinkle the chips with the lime zest and salt mixture.
You will love this recipe because it is so simple and packed with a ton of flavor. Happy Cinco de Mayo!