Or what I like to call, “the nectar of the gods”.
My friend Mary Ellen has always had an intense love with salsa. I mean it borders on the level of obsession really. I never understood that deep seeded love until I tasted Taqueria Del Sol‘s queso. Maybe you’ve heard me talk about TDS before…because yes my sweet friends, I too am obsessed.
As yesterday was Cinco de Mayo (or what my sister refers to as Cinco de Drinko), I felt that it was only appropriate I should attempt to recreate TDS’s addictive as crack queso dip. Let’s just say I won some kind of lottery because the recipe was already on line. As it turns out, Executive Chef Eddie Hernandez does not shy away from sharing his recipes. (If I ever see him, I may in fact throw myself at his feet as a gesture of thanks.)
Because not only is this recipe insanely easy to make, it tastes spot on.
Up for a quick and easy and the best cheese dip you’ll ever taste challenge?
1 cup milk
4 cups shredded American Cheese (get it at the deli counter. and just ask for a hunk of it.)
diced pickled jalapenos (this I will leave up to you. if you like it spicy, add about 1/4 cup, if not, toss in a few)
fresh jalapenos to taste
In a large saucepan, bring milk to a boil and then immediately remove from heat. Stir in the shredded cheese and pickled jalapenos. Whisk until smooth (working your arm muscles all the while). This could take about 5 minutes to get thoroughly smooth.
Garnish with a couple of diced jalapenos.
(makes about 2 1/2 cups)