This Mexican white queso dip idea came to me after I worked on recipe development for a client. I just loved the way this cheese was soft and stringy at the same time and I thought, well… this could work as a cheese dip as well. Not just in the way I used it in that recipe to fill chiles.
I did use another spice and another topping for this recipe as I felt it would make a better queso dip.
I can see this queso dip as perfect in a taco over the beef, pork carnitas or chicken. In a quesadilla, taquito, and so much more. It has that much potential.
So here I am giving you this recipe and hope that you play with it in your kitchen. Adding it to all sorts of Mexican favorites. I am so sure you are going to love it.
It’s important to note that this recipe is done in under 15 minutes. But if you are like me, it’s just about 10 minutes. I keep chopped onions in my fridge and chopping a tomato takes just about 30 seconds. The cooking is under 10 minutes. It’s a home run!
Mexican White Queso Dip
- 1 tbsp corn oil
- 1 tomato deseeded and chopped. Roma tomatoes are best.
- 1/4 yellow onion chopped
- 1/2 tsp Spanglish Asadero Mexican Ancho Chile or another Mexican spice mix
- 1 lb Monterey Jack Cheese shredded
- 2 tbsp green onions chopped for topping, optional
- In a skillet, add oil, onions and chopped tomatoes over medium heat.
- Sauté until the onions are translucent. This should be about a minute or so.
- Add Mexican spice and stir.
- Add half of the shredded Monterey Jack Cheese and stir until about halfway melted. Then add the other half of the cheese and stir until thoroughly melted.
- Make sure the cheese is spread out throughout the skillet.
- Top with chopped green onions. Then shut heat off.
- I like to serve ring off the skillet because it will stay warm for a while longer.
- Serve with tortilla chips and spoons. This will be a stringy and gooey cheese dip!