White mexican cheese dip recipe needed-Restaurant Style?

I would appreciate an authentic mexican recipe and by the way I can’t speak spanish.

Thanks a Bunch!!!

5 Comments

  1. The Perfect White Mexican Cheese Dip

    My version of what they serve at authentic Mexican restaurants. Simple to make in the microwave in 5-10 minutes. Only 3 ingredients! Perfect for a quick snack or to serve as a side.
    by Carah’sMama

    1 1/4 cups white American cheese, shredded (I buy a hunk at the grocery store deli and shred it myself)
    1/4 cup 2% low-fat milk or whole milk
    1/2 tablespoon pickled jalapeno peppers, minced (the ones used for nachos, in a jar)
    2 1/2 teaspoons jalapeno juice, from the jalapenos above

    Add all ingredients (in order) in microwave safe dish. Microwave on high for 1 to 1 1/2 minutes, stirring every 20 seconds.
    Stir until smooth. If it seems too thin, keep stirring.
    Serve with flour tortillas or tortilla chips.
    For mild, leave out the jalapenos. IMPORTANT: Do not leave out the jalapeno LIQUID, that is what helps make the flavor.
    (*-*)

    Kate
  2. 1 lb. ground beef
    1 lb. pork sausage (hot optional)
    1 1/3 lb. white American cheese
    1 can tomatoes and hot chilies
    1 can of mushroom soup
    Pickled jalapenos with some juice (according to taste)

    Brown ground beef and sausage together and drain. Melt cheese in large saucepan, then add the rest of ingredients. Serve with tortilla chips.

    secretkessa
  3. Mexican White Cheese Dip

    2 cups easy melt white processed cheese, shredded
    3/4 cup milk
    1/8-1/4 cup pickled jalapeno peppers, with juice

    Warm milk, slowly add shredded cheese,when melted add jalapenos.

    As it sits it will become firmer.

    If the consistancy is not firm enough add more cheese, if too firm add more milk.

    Can prepare and reheat in the microwave.

    Enjoy =]

    $pring
  4. White Nacho Cheese Sauce

    "This white, spicy cheese sauce is great on nachos."
    INGREDIENTS:
    2 tablespoons margarine
    2 tablespoons self-rising flour 2 cups milk
    2 cups shredded pepperjack
    cheese

    DIRECTIONS:
    1. Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth.

    mebepat

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