My friend Laura got me hooked on the white queso dip served at all the local Mexican restaurants. As I don't love Mexican food, and therefore don't thoroughly enjoy eating at Mexican restaurants, I have been trying to emulate the dip. Tonight's experiment proved to be another dissimilar, albeit tasty, attempt.
Mexican Queso Dip
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons flour
1 can diced tomatoes with juice
1 4 oz. can diced chilies , drained
1/4 teaspoon salt
16 oz. Monterrey Jack cheese, grated
1/2 cup heavy cream
Melt butter. Saute onions in butter until translucent. Add flour and stir for about 2 minutes. Add tomatoes, chilies and salt, and simmer for 15 minutes, stirring occasionally. Add cheese and stir until melted. Pour in cream, and stir vigorously for 2 minutes.
Serve warm with Tostidos...
It was good. It used a can of tomatoes and a can of chilies from the pantry. It was nothing like the kind they serve at El Maguey (Pronounced correctly, I think, is El Ma' Gway, but a girl I went to grad school with pronounced it El Ma' Gooey and so every time I think of that place I think El Ma Gooey'. What is funny about the situation is she actually thought that was how you pronounced it...) Mine was a lot thicker than theirs and less spicy. It was also kind of pink, and the kind at the restaurant is not pink, but rather white. I think next time I will leave out the flour and the tomatoes, and perhaps add some cumin and maybe some chili powder. Also, it lacked garlic. All food needs garlic. Unless it has chocolate in it -- that would be a bit weird.