Mexican White Cheese Dip

Anyone know what kind of cheese is used for the white cheese dip in Mexican restaurants? Man, that stuff is good. Our local place will sell it to me, but sometimes you need something fast. Any ideas?

Anyone know what kind of cheese is used for the white cheese dip in Mexican restaurants? Man, that stuff is good. Our local place will sell it to me, but sometimes you need something fast. Any ideas?

they sell the dip at super wal-mart in the cheese section by the tortillas.

White Cheese Dip

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded

4 ounces green chiles

1/4 cup half-and-half

2 tablespoons finely chopped onion

2 teaspoons ground cumin

1/2 teaspoon salt

1 serrano or jalapeno pepper, finely chopped (optional)

Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.

this **** is awesomely addicting...ENJOY.

i don't know what kind of cheese it is, but they sell the dip at super wal-mart in the cheese section by the tortillas.

Good call, thanks. My wife is pregnant and loves it...

Its called queso blanco... go to any hispanic food store for it...

http://en.wikipedia.org/wiki/Queso_blanco

Its called queso blanco... go to any hispanic food store for it...

http://en.wikipedia.org/wiki/Queso_blanco

that stuff is awesome too, but it's a lot different. here in VB we have this mexican restaurant called Guadalajara that makes both of these, and lists them differently. the dip he was asking about stays melted even when cooled somehow, which still confuses me. the stuff you're talking about is usually added to the top of the meal, but it's delicious all the same.

If any of you are in the baltimore area, I highly recommend a restaurant called "El Salto." They have the best Queso con Chorizo dip.

The place looks kind of sketchy since it is located in an old Wendy's. But its ****ing great.

If any of you are in the baltimore area, I highly recommend a restaurant called "El Salto." They have the best Queso con Chorizo dip.

The place looks kind of sketchy since it is located in an old Wendy's. But its ****ing great.

that place is great....but i've noticed, most mexican restaurants look sketchy :laugh: the biggest money maker here is called El Azteca, and it's in an old converted McDonald's. Guadalajra is where it's at though. They even have live bands on weekends.

that stuff is awesome too, but it's a lot different. here in VB we have this mexican restaurant called Guadalajara that makes both of these, and lists them differently. the dip he was asking about stays melted even when cooled somehow, which still confuses me. the stuff you're talking about is usually added to the top of the meal, but it's delicious all the same.

Mix in a little pepper jack, and reduce it with some cream... that should do the trick...

I only go to latin restaurants that have no english speaking patrons... :laugh:

mmmm the white cheese dip at don pablos is superb

If any of you are in the baltimore area, I highly recommend a restaurant called "El Salto." They have the best Queso con Chorizo dip.

The place looks kind of sketchy since it is located in an old Wendy's. But its ****ing great.

You should check out Los Portales over on Aviation Blvd. Excellent food there. I'm under the impression that the same people that own Los Portales also owns El Salto and the place across from Marley Station Mall.

Mix in a little pepper jack, and reduce it with some cream... that should do the trick...

good deal....it's the only mexican food i like, and it's not even an entree :laugh:

White Cheese Dip

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded

4 ounces green chiles

1/4 cup half-and-half

2 tablespoons finely chopped onion

2 teaspoons ground cumin

1/2 teaspoon salt

1 serrano or jalapeno pepper, finely chopped (optional)

It is not good to read a thread like this at 8:45am and already hungry. :doh:

thanks. i'm on step 9 of the 12 step mexican cheese dip recovery program.

back to square one. :drool:

I had some of that last night at La Tolteca....in the 'Bury. Good stuff...along with the grande Margarita's!

How does the white cheese stay melted with even when it is cooled?? Great mystery! :whoknows:

thanks. i'm on step 9 of the 12 step mexican cheese dip recovery program.

back to square one. :drool:

Let it go, just give in...

If any of you are in the baltimore area, I highly recommend a restaurant called "El Salto." They have the best Queso con Chorizo dip.

The place looks kind of sketchy since it is located in an old Wendy's. But its ****ing great.

I'll have to check out El Salto. My neighbor here in Calvert Co is originally from Parkville area and drives up just to go to El Salto and swears by it.

Its called queso blanco... go to any hispanic food store for it...

http://en.wikipedia.org/wiki/Queso_blanco

I love queso blanco but it won't melt to a consistancy that would be dippable no matter what you mix in with it. Queso blanco is best sliced and pan fried until it's golden brown. Delicious! You'll want to use an asadero, if you can find it, for the dip.

I love queso blanco but it won't melt to a consistancy that would be dippable no matter what you mix in with it. Queso blanco is best sliced and pan fried until it's golden brown. Delicious! You'll want to use an asadero, if you can find it, for the dip.

That is why you reduce it with cream and add another cheese lke pepperjack

When I went to South-Central Mexico last year, we had a dish called Queso Fundido, which is basically a melted cheese served with small flour tortillas. I've seen some recipes with other stuff added, but this was just plain. Its kind of like fondue. Delicious!

if any of you ever happen to stroll through martinsburg, wv, i highly recommend el ranchero near the mall. i've eaten mexican a lot of places, nothing matches up.

I'll have to check out El Salto. My neighbor here in Calvert Co is originally from Parkville area and drives up just to go to El Salto and swears by it.

There is also an el Salto in Brooklyn MD. I haven't been to that one though. i hear they are owned by the same people so the food should be the same. It is definatly worth the trip.

Funny...I always thought this cheese was a local phenomenon....it is wonderful!!! Cheese of the Gods I tell ya....

And is it just me, or is every Mexican joint in VA owned by the same people?? :laugh:

That is why you reduce it with cream and add another cheese lke pepperjack

I don't understand what you mean by reducing. Reducing to me means heating a liquid or sauce to thicken and concentrate the flavors. Have you actually used the queso blanco for a dip? Did the queso blanco completely melt to a dippable consistency or do morsels of the cheese remain in the dip? ( I don't necessarily think that would be a bad thing) I'm absolutely certain that it will become soft and creamy but will never lose it's shape and melt. In fact, it's an important characteristic for cheeses in that cooking style since you don't want the cheese to run all over the place when stuffing tortillas or chile peppers. I'll give it a try to see how it turns out. I know it won't taste bad.