A LOT of cheese is okay in our books! This queso dip can have a kick depending on how much spice you like. Make it several times to get it to just the way you like!
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:41x
Category:Sides & Sauces
Ingredients
Scale
1/2 cup half-and-half
1 1/2 cups shredded Oaxaca or mozzarella cheese (see Notes)
1 cup shredded cheddar cheese
1 tablespoon chopped canned jalapeños (see note)
1 teaspoon hot sauce
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin Pinch salt
For serving: Chopped tomatoes
Fresh cilantro
Sliced jalapeño, banana, or bell peppers, seeds and membranes removed
Tortilla chips
Instructions
Preheat the oven to broil. In an 8-inch ovenproof skillet, bring the half-and-half to a very low boil over medium-high heat. Reduce the heat to low and whisk in the Oaxaca and cheddar cheeses until smooth. Add the canned jalapeños, hot sauce, oregano, cumin, and salt, and continue to whisk until smooth.
Place the pan under the broiler for 3 to 5 minutes, until the top just begins to brown and bubble. Garnish with tomatoes, cilantro, and sliced peppers and serve immediately with chips for dipping.
Notes
The recipe can be spiced up to your taste by adding more jalapeños or hot sauce or adding a pinch of red pepper flakes to the cheese mixture.
Oaxaca cheese and canned jalapeños are available in most supermarkets or in Mexican markets; if you can’t find Oaxaca cheese, mozzarella makes a good substitute. Or you can substitute an equal amount of pepper Jack cheese and omit the canned jalapeños.
