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Tuesday, July 1, 2014

Nachos with queso blanco dip (Mexican)

This is a classic snack option in many restaurants, be they Mexican-themed or otherwise. One of the simplest to make and best dips out there, the queso blanco (white cheese) dip tastes both delicate and spicy and creamy. The nachos you use couldn't get a better treat than this, and neither could you. Enjoy :).
Recipe adapted from here and from many restaurant versions.

Last year: Butter and scotch shrimps with creamy lemon pasta.
Two years ago: Quiche Lorraine (French).
Three years ago: No cooking :).

Ingredients (for a bowl, serves 2):
  • 100 g queso blanco (Mexican cheese specialty), or monterey jack cheese, or white cheddar
  • 50 ml half-and-half (or heavy cream)
  • 2 tablespoons milk
  • 1 fresh green chilli
  • 2 tablespooons pickled jalapeno slices
  • 1 tablespoon finely chopped white onion
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped cilantro
  • freshly ground pepper to taste
  • plain nachos (corn tortilla chips) to serve

Finely grate the cheese (try to find the original queso blanco in a larger supermarket).
Put all the ingredients (except the nacho chips, obviously) in a double boiler or in a small pot placed over another one with simmering water. Stir a bit and let the dip cook until everything is melted and comes together nicely.
Transfer to a dipping bowl. Decorate with some slices of chili (if you want). Put the nachos next to it and it's done, dig in! :)

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