I hope you enjoy this spicy Mexican white cheese dip with homemade tortilla chips.
Easy and cheesy!
1 cup heavy cream
1 cup sour cream
¼ cup jarred jalapeno juice (more or less depending on what you like)
1 ½ Tbsp butter
1 ½ Tbsp flour
½ cup shredded Cheddar cheese
½ cup shredded Monterey cheese
1 large jalapeno, seeded, deveined, minced
1 Roma tomato, seeded and diced
In a medium sauce pan, bring cream to a boil; mix in sour cream and jalapeno juice. While cream is heating up, create a roux by melting butter over med-high heat and whisk in flour to create a paste. Whisk roux into gently boiling cream mixture. Whisk constantly for a couple minutes until it thickens.
Remove from heat. Stir in cheeses, jalapeno and tomato. Save a little jalapeno and tomato to use as garnish by sprinkling over queso. Serve warm.
Corn tortillas, cut into chip sized pieces
In a large frying pan, heat about ¾ inch of oil over med-high heat. Once oil starts to sizzle, add one layer of tortillas. When they start to bubble, turn them over and cook for about one more minute, or until they are dark to your liking. Remove chips from pan and to a paper towel lined plate to soak up excess oil. Sprinkle with freshly cracked sea salt while the chips are drying. Repeat with all the tortillas.