No one’s tailgate cheese dip can compare to this quick, creamy recipe. It just like the white Mexican cheese dip that you find at the restaurants.
Prep: 5 mins
Cook: 15 mins
1/4 cup roasted hatch chiles (canned is fine)
2 cups crema Mexicana
1 cup milk
1 teaspoon kosher salt
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion poder
2 cups shredded quesadilla cheese
1Heat a cast iron skillet on a grill over medium heat. Heat up the chiles, crema, milk and seasonings.
2Add the cheese. Whisk until melted. Serve with chips.
If you can get your hands on fresh hatch chiles that you can roast, great. Grill them until charred, place them in a baggie. Then, peel off the skin and remove the seeds. If you can’t get fresh chiles, just buy the canned stuff. It works great, too.
If you can’t find quesadilla cheese, use Monterey jack cheese or any other white cheese that melts well.
This dip is really addicting. You’ll probably need another set of ingredients on standby to make another batch.