"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 

Morgan Robinson
September 2015

Gallery

© Kalei Talwar

Recipe Summary

total:
35 mins
Yield:
10 to 12
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Ingredients

Pico de Gallo
Queso

Directions

Make the pico de gallo:
  • In a bowl, mix the tomatoes with the onion, jalapeño, cilantro, lime juice and salt.

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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.

  • 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.

  • 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.

Serve With

Tortilla chips

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