I meant to post this earlier since today is Cinco de Mayo but forgot. From one of the better Mexican restaurants in Atlanta, Taqueria del Sol. It's as good any queso I've had in any restaurant and it's so easy to make. I use white American from the deli counter at my local Kroger. Boar's Head brand is good, too. I made of batch of this last night.
Taqueria Cheese Dip
1 cup whole milk
pickled jalapenos, finely diced to taste
4 cups white American cheese, shredded, Land O’ Lakes brand, have extra in case you need to add more
**The ratio of ingredients in this dip is 4 to 1; 4 cups cheese to 1 cup whole milk or adjust up or down depending upon the number of servings.
1. Bring milk to boil over medium heat, and have cheese ready to go. Once boiling, take the milk off the heat and whisk in the cheese and jalapenos (this takes a little while). It will be runny, but needs to come off the heat in order to thicken. If you need to thin it, add more milk, but just a little at a time. A little milk goes a long way with this recipe.
2. Top with freshly-diced jalapenos.
3. Will keep for two months. Can reheat in the microwave for 40 seconds or until heated through.
