© Kalei Talwar
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 10 to 12

"In Texas, whether you're at a restaurant or a house party or a church youth group meeting, there are always people gathered around a nice, big bowl of queso—almost like they're gathered around a fire."—Lisa Fain of New York City restaurant El Original. This version is from the restaurant's chef, Morgan Robinson. Slideshow: More Party Dip Recipes

How to Make It

Step 1    Make the pico de gallo:

In a bowl, mix the tomatoes with the onion, jalapeño, cilantro, lime juice and salt.

Step 2    Make the queso:

In an enameled medium cast-iron casserole, melt the cheese with the milk over low heat, stirring often, until smooth, 7 minutes.

Step 3    

Meanwhile, melt the butter in a medium skillet. Add the jalapeños and onion and cook over moderately high heat 
until softened, about 7 minutes. Stir in the cumin and salt.

Step 4    

Stir the jalapeño mixture into the melted cheese. Off the heat, stir in the pico de gallo. Serve hot with tortilla chips and lime wedges.

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