This spicy queso dip makes about 3 cups, so it's plenty to share or to make for serious game day snacking. It will hold just fine in a small slow cooker set on low for up to 3 hours, especially if you stir it occasionally. Enjoy!
1can Ro-Tel(I used fire-roasted, but any tomato-green chile mixture will do)
12ozpepper jack cheeseshredded
6ozAmerican cheeseshredded or torn into pieces (if you have slices)
1teaspoonkosher saltor to taste (I probably used more than that)
2teaspoonschipotle powder(use more or less depending on your love of spicy)
1teaspooncumin(use more or less depending on your love of cumin)
Instructions
In a medium saucepan, heat the butter until bubbly.
Add the flour, onion powder and garlic powder and cook, stirring constantly, for 2 minutes.
Add the half and half a bit at a time, stirring well to incorporate.
Bring to a boil and then let simmer 3-4 minutes.
Add the can of Ro-Tel, juices and all, and bring just to a boil, stirring frequently.
Turn off the heat and make sure the sauce is not boiling before adding the cheese a handful at a time. Stir each addition in well until melted before adding more. You may occasionally have to turn the heat back on, but to no more than medium-low and for only enough time to heat the sauce enough to melt the remaining cheese. You don't want this to boil once you've added cheese.
Season to taste with the kosher salt, chipotle powder and cumin.
Serve warm with tortilla chips or poured over your nachos.
Notes
If you don't want any tomato in your spicy queso dip, substitute a small can or two of diced green chiles for the Ro-Tel. If you like things really spicy, feel free to sub in (or add in addition to the chiles) chopped, pickled jalapenos.You can easily cut this recipe in half--or double it.Highly recommended: mix with cooked pasta for a Mexican-style mac and cheese.Nutritionals are based on 24 servings of approximately an ounce each (2 Tablespoons)