Queso Blanco

This queso dip is sooo creamy.  It isn't thick and lumpy like other dips without velveeta.  So delish!
**I didn't try the nutmeg this time... I was scared.  Next time I might, just to see...

QUESO BLANCO

INGREDIENTS

·         ½ - 3/4 lb white American cheese buy it sliced at the deli counter at your grocery store. Then chop into small squares, finely chopped

·         4 ounces mozzarella cheese, shredded or chopped (from a block – not the bagged cheese)

·         1 1/4 cup half-and-half

·         2 tablespoons canned jalapenos chopped, or chopped green chilies

·         1 teaspoon chili powder

·         ¼ - 1/2 teaspoon ground nutmeg, optional

·         1 teaspoon red pepper flakes

·         1/4 teaspoon salt

·         1/4 teaspoon black pepper

·         chopped cilantro tomatoes, and jalapenos for garnish, optional

INSTRUCTIONS

1.            Heat half and half over medium/high heat in a small saucepan.

2.            Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low.

3.            Immediately stir in the cheese in batches, starting with the white American cheese. As you stir in the cheese, increase heat to medium and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.

4.            Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper.

5.            Top with cilantro, tomatoes, and more jalapenos if desired.

6.            Serve immediately with tortilla chips.

https://www.thecookierookie.com/easy-restaurant-style-white-queso/