- 6 flour tortillas (6-8 in.)
- 2 cups Monterrey jack cheese*, shredded
- ½ cup half-and-half
- ¼ cup onions, chopped fine
- 4 tsp. ground cumin
- 1 tsp. salt
- 1 serrano pepper, chopped fine
- 2 Tbsp. fresh cilantro, chopped fine
Chips: Preheat oven to 400 degrees. Spray both sides of the tortillas with cooking spray. Cut each into 6 equal triangles. Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 6-7 minutes until crisp and the edges start to curl and turn slightly brown. (Watch the chips carefully after 5 minutes, as they can burn easily.) Chips will continue to crisp as they cool.
Dip: Place all ingredients in a microwave-safe bowl. Cook on HIGH for one minute. Stir and continue cooking on HIGH at 15 second intervals until melted and well blended.
Serve immediately with fresh tortilla chips or transfer to a fondue pot or small slow cooker until ready to serve. Makes 2 cups of dip and 36 tortilla chips.
*Use asadero cheese or chihuahua cheese for a more traditional Mexican queso blanco.
Equipment needed: Measuring cups and spoons, Grater, Knife, Microwave-safe bowl, Spoon, Cooking spray, Baking sheets.