This is a recipe adapted from the queso blanco dip that is served at Miguels Cocina in Coronado, CA. I call it “liquid gold” because it is so good. When you serve it at your next party, EVERYONE will beg you for the recipe.
This is good as a dip with tortilla chips, as a sauce over enchiladas, or with fajitas.
- 2 c. half and half cream (Do not use fat free. I have already cut down the recipe, the original had whole cream)
- 1 c. sour cream (You can use fat-free here)
- 1 tsp. chicken base (You can usually find this in the spice or Spanish food section. It is a powdered chicken flavoring)
- 1 Tbsp. butter, melted
- 1 Tbsp. flour
- 1 jalapeno, seeded and finely chopped (or 1/2 can of chopped jalapeno; you can also use green chilies)
- 1 Tbsp. jalapeno juice (You can find near tabasco sauce in grocery aisle or use from can of jalapenos)
- 2 oz. shredded cheese (Use tex-mex or cheddar/monterey jack mix)
Heat half-and-half in a sauce pan to almost boiling, stirring constantly so it does not stick to bottom of pan. When cream is ready to boil, add sour cream, chicken base, and japalpeno juice. Reduce heat to medium low and simmer.
Mix the melted butter and flour and form a roux. Whisk into the sauce until all flour mixture is blended. Remove from heat and stir in jalapenos and shredded cheese until well blended.
Note: This dip will be creamy, not chunky. If it is too thick, mix more cream into it. If you like your dip spicer, add more jalapeno and juice.