07 Jun

Recipe for Mexican White Cheese Dip (Queso) found in Indiana?

Posted by: admin  /  Category: Mexican Dip


In Indianapolis mexican restaurants they have a white cheese dip that I have been craving since I moved 2 years ago. Does anyone have any idea how to make it?
I guess I should have said that I have seen recipes online for this, but has anyone had the cheese dip I'm talking about? Cause I don't think it's Monterey Jack cheese that they use. I guess it might be American but it seems more spicey than that (they use the shredded cheese on tacos).

"This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers."
Original recipe yield: 3 cups.

Prep Time:
10 Minutes
Cook Time:
20 Minutes
Ready In:
30 Minutes
Servings:
20 (change)

INGREDIENTS:

* 1 cup butter
* 3 cups shredded Monterey Jack cheese
* 1 cup sour cream
* 2 (4 ounce) cans diced green chilies, drained

DIRECTIONS:

1. Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.

4 Responses to “Recipe for Mexican White Cheese Dip (Queso) found in Indiana?”

  1. mike30_ca Says:
    June 7th, 2009 at 10:54 pm

    INGREDIENTS:
    1/2 cup chopped onion
    1 cup chopped green bell pepper
    3 tablespoons butter
    1 can diced tomatoes (about 15 ounces)
    1 teaspoon chili powder
    8 ounces shredded Cheddar cheese or American cheese
    PREPARATION:
    Sauté onion and green peppers in butter until tender. Add tomatoes and chili powder. Simmer for 10 minutes; add cheese. Continue cooking over low heat until cheese is melted. Keep chili con queso warm in chafing dish or crockpot
    References :
    http://southernfood.about.com/od/cheesedips/r/bl30320h.htm

  2. Lynn Says:
    June 7th, 2009 at 11:22 pm

    Mexican White Cheese Dip

    1 cup Monterey Jack Cheese
    1/4 cup half-and-half
    2 tablespoons onions, chopped fine
    2 teaspoons ground cumin
    1/2 teaspoon salt
    1 Serrano pepper, chopped fine (optional)
    1 tablespoon fresh cilantro, chopped fine (optional)

    Put all ingredients in a double boiler and heat on medium. Cook until melted, stirring occasionally.
    References :

  3. Juniper Says:
    June 7th, 2009 at 11:52 pm

    1 cup monterey jack cheese or asadero cheese or chihuahua cheese, shredded fine
    4 ounces green chilies
    1/4 cup half-and-half
    2 tablespoons onions, chopped fine
    2 teaspoons ground cumin
    1/2 teaspoon salt
    1 serrano pepper, chopped fine (optional)
    1 tablespoon fresh cilantro, chopped fine (optional)

    Put all ingredients in a double boiler and heat on medium.
    Cook until melted and well blended, stirring occasionally.
    Serve with fresh tostadas or hot flour tortillas.
    References :
    http://www.recipezaar.com/37768

  4. High Jack Says:
    June 8th, 2009 at 12:22 am

    "This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers."
    Original recipe yield: 3 cups.

    Prep Time:
    10 Minutes
    Cook Time:
    20 Minutes
    Ready In:
    30 Minutes
    Servings:
    20 (change)

    INGREDIENTS:

    * 1 cup butter
    * 3 cups shredded Monterey Jack cheese
    * 1 cup sour cream
    * 2 (4 ounce) cans diced green chilies, drained

    DIRECTIONS:

    1. Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.
    References :
    http://sidedish.allrecipes.com/az/WhitChsSc.asp

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