CHEESE DIP WITH JALAPEÑO CHIHUAHUA®
Ingredients
4 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
8 oz. Shredded Chihuahua® Quesadilla Cheese with Jalapeño from V&V SUPREMO®
2 1/2 diced tomatoes
1 1/2 oz. diced red onion
2 1/2 oz. diced roasted poblano
2 Tbsp. minced cilantro
corn tortilla chips, for serving
Method of Preparation
- Thoroughly combine the Crema and Chihuahua® cheese in a cold saucepan. Place over medium-high heat and cook for 2 minutes, stirring constantly. Cheese should be completely melted after 2 minutes.
- Allow dip to cook for 1 minute, undisturbed. The dip should be gently boiling. After 1 minute, stir well. The dip should have a creamy and velvety consistency.
- Remove from heat. Add tomatoes, red onion, and poblano to the cheese sauce. Stir to combine. Once all the vegetables are fully incorporated, stir in cilantro. Serve immediately.
Notes
Yields 24 oz. (1 quart). Dip can be made ahead, cooled, and reheated to order. Will keep in cooler for 5 days in an airtight container.
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