How to cook Home made MEXICAN cheese DIP?

Question

so that it has a "bite" to it...

Answer 1

Killer Cheese Dip (HOT)
11 oz Cheese Soup (one can of condensed cheese soup)
4 oz Chopped Green Chilies (I use Old El Paso canned chillies)
1 Medium Yellow Onion, chopped
1 tbsp Crushed Red Pepper
1 tbsp Chili Powder
1 tbsp Cumin
1 Garlic Clove, crushed
1/4 tsp Hot Sauce (Tabasco sauce or hot pepper sauce)
8 oz Sour Cream

Mix together all ingredients except the sour cream; heat to boiling at low heat. When blended, correct seasoning (usually needs more cumin and garlic) Add sour cream and heat until it bubbles slightly. Serve with Tostitos or any natural Mexican-style corn chip.

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Answer 2

Mexican delicacies has motivated the yankee pallet extra beneficial than human beings think of......It is attainable in as quantity a million in ethnic delicacies interior the U. S. immediately......this you may particularly discover interior the Southwest, yet i'm particular that community demographics will coach that maximum supermarkets have a minimum of 20 varieties of salsa on my own....right here in Southern California we've supermarkets that are solely ALL Hispanic products, produce etc. Hispanic custom is alive and thriving right here, and in case you bypass to California, you will word extra places to get Mexican (all varieties, from Baja to physique to Pastor to proper Mexican, all of which isn't like instruction technique to community indigenous aspects trouble-free to each and every region. Did you in addition to would be responsive to that the quantity one condiment interior us of a is (and has been for over 15 years now) Salsa?? It beats out even ketchup, which become a staple condiment till salsa knocked it from the genuine notch......So, confident, the Mexican custom has especially impacted our way of existence, particularly interior the culinary area...... ADDENDUM: What do I make??? ok, i'm going to fess up.......even although i'm professionally knowledgeable, right here in So Cal, why might I complication to cook dinner while the Mexican those that prepare the nutrition interior the quite some eating places around right here (we've 4 interior a 5 block radius) can do it lots extra authentically (and extra much less costly than i'd desire to to purchase all the climate, spices and sauces, etc). So, while the Mexican nutrition trojan horse bites, we bypass out.....yet I do make a recommend chili...........And confident, i'm going to offer out the recipe..... Christopher

Answer 3

the best would be with hatch-new mexico green chiles they're both hot and very flavorfull .
6-fire-roasted chiles,(peeled,seeded,and small diced)
6-ounces monterey-jack cheese (small cube or grated)
whole milk to cover
place all in pot over med heat .
simmer till almost a boil stir throughout the time turn off heat stir and let rest,cheese should be melted !
serve on anything
this is also a great sauce for enchiladas ( roll the semi-fried tortillas with beef/chicken or just plain )
bet you won't try anything else after this for a while it's habit forming........ENJOY !!

Answer 4

This is my mom's recipe that she used to make for my b-day parties when I was little... I don't know what to call it but you'll need shredded cheddar (1lb bag) and 3 cans of salsa "el pato" (sold on your ethnic isle at grocery store). She used to make it cold but you can put it in a pot so the cheese can melt a little and serve it warm, everyone at the parties liked it.

Answer 5

http://www.recipezaar.com/11487

I would probably add diced jalapenos to this and use ground beef instead of sausage. Its similar to the on i make.