This dip is runny right off the stove (great for drizzling over nachos or tacos), then thickens as it cools (perfect for dipping). It will eventually get very thick, so consider serving it in a slow cooker set to warm.

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
25 mins
Servings:
13
Yield:
3 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan combine American cheese and half-and-half. Cook and stir over medium heat until mixture is smooth. Gradually whisk in the Monterey Jack cheese until smooth. Stir in the green chiles, jalapeños, and juice. Cook and stir for 2 minutes more. The Queso will be thin at first, but thickens quickly as it cools. (To maintain a dipping consistency, reheat occasionally or serve in a small slow-cooker or fondue pot.)

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Tips

Look for white American cheese at the deli counter.

Nutrition Facts

116 calories; total fat 8g; saturated fat 5g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 28mg; sodium 343mg; potassium 34mg; carbohydrates 3g; fiberg; sugar 1g; protein 6g; trans fatty acidg; vitamin a 269IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 2mcg; vitamin b12mcg; calcium 269mg; ironmg.

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