A white dipping sauce served in many restaurants with chips or hot flour tortillas
for dipping. This is a basic recipe that uses 'Jack' for the TexMex version
and Chihuahua and/or Asadero for the more traditional Mexican version.
- 1 cup cheese (Monterey jack, Asadero or Chihuahua), shredded fine
- 4 ounces
- 1/4 cup half-and-half
- 2 tablespoons onion, chopped fine
teaspoons ground cumin
- 1/2 teaspoon salt
- 1 Serrano pepper, chopped fine (optional)
- 1 tablespoon fresh cilantro, chopped fine (optional)
- Put all ingredients in a double boiler and heat on medium. Cook until melted
and well blended, stirring occasionally.
- Serve with fresh tostadas or hot flour tortillas.
Posted by FootsieBear at Recipe Goldmine 8/29/2001 12:19 pm.