AuthorSaraSkittle
DifficultyBeginner

I lovvvvee this type of white cheese dip at Mexican restaurant. I started looking for recipes and I never would have expected it was AMERICAN cheese in a MEXICAN cheese dip but that's exactly what it is. The pickled jalapeño juice doesn't add spice but it adds so much flavor! since I read about using jalapeño juice in the sauce I also now always use it in my guacamole and it really adds to the flavor. I love this cheese dip with store-bought chips or if you want to fry your own chips that's even more amazing. This is also an amazing addition to chicken enchiladas with salsa verde or to drizzle over chicken fajitas.

Yields1 Serving
Prep Time5 minsCook Time5 minsTotal Time10 mins
 1 lb white American cheese
 ¾ cup milk
 4 oz can of chopped green chilies
 ½ grated fresh jalepeno pepper (more if there are not very spicy jalepenos)
 ¼ cup pickled jalapeño juiceor to taste
 1 pinch cilantro for garnish
1

Put the cheese and milk in a bowl in the microwave and take it out to stir a couple of times. Takes less than 5 minutes to fully melt. Add the can of green chilies and pickled jalapeño juice. I put at least a fourth of a cup in but I would just add a little and keep tasting it and see how much you like. The pickled jalapeño juice is what adds all the flavor. I like a little bit of spice to it so I like to grate a fresh jalapeño on the smallest grater like the one you use for nutmeg and get it into a fine paste and stir that in. I don't like to chop them because sometimes you get a piece that is overly spicy and it doesn't get the flavor into the whole sauce. Grating it gives it a much more even slight heat with that fresh jalapeño flavor.

CategoryCuisine

Ingredients

 1 lb white American cheese
 ¾ cup milk
 4 oz can of chopped green chilies
 ½ grated fresh jalepeno pepper (more if there are not very spicy jalepenos)
 ¼ cup pickled jalapeño juiceor to taste
 1 pinch cilantro for garnish

Directions

1

Put the cheese and milk in a bowl in the microwave and take it out to stir a couple of times. Takes less than 5 minutes to fully melt. Add the can of green chilies and pickled jalapeño juice. I put at least a fourth of a cup in but I would just add a little and keep tasting it and see how much you like. The pickled jalapeño juice is what adds all the flavor. I like a little bit of spice to it so I like to grate a fresh jalapeño on the smallest grater like the one you use for nutmeg and get it into a fine paste and stir that in. I don't like to chop them because sometimes you get a piece that is overly spicy and it doesn't get the flavor into the whole sauce. Grating it gives it a much more even slight heat with that fresh jalapeño flavor.

Restaurant Style Mexican White Cheese Dip