MEXICALI DIP

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Mexicali Dip image

I've been fixing this "queso dip" for years. It's quick and easy to fix, and it tastes a lot better than most. Don't replace the Velveeta with "real cheese". You need it for good texture.

Provided by Toby Jermain

Categories     Cheese

Time 30m

Yield 6 cups, about

Number Of Ingredients 10

2 (4 ounce) cans diced green chilies
2 -3 pickled jalapeno peppers, drained,seeded if desired,and chopped,to taste
2 (1 lb) cans peeled whole tomatoes, drained well and coarsely chopped
1 medium onion, finely,more to taste
1 teaspoon salt, to taste
1/2 teaspoon fresh ground black pepper, to taste
1 lb velveeta process American cheese, cubed
1/2 lb sharp cheddar cheese, shredded
1/2 lb monterey jack cheese, shredded
tortilla chips, as accompaniment

Steps:

  • Combine everything except cheeses in a medium saucepan over medium heat, and bring to a simmer just until onions soften.
  • Reduce heat to low, fold in cheeses, and continue to cook, stirring frequently, until cheese is melted and smooth.
  • Serve hot with tortilla chips.

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