On Nachos & The Best Dang Queso

Okay, so yet again, I fell to the confusion of trying to remember to take photos while I was cooking, BUT I’m going to share the best queso blanco recipe that I have. Now, I love me my cheese, but the thing I don’t like is, when you order queso fundido or just queso dip in general, it’s probably been made with chihuahua cheese, which is great for quesadilla’s, but I don’t think it’s a good queso cheese. It resolidifies too quickly, doesn’t stay, melty for lack of a better word. And I have NOT been able to find a place in Chicago, that has a queso dip quite like the one I had in college. Vaquero’s was the local Mexican restaurant that everyone went to whenever they needed a quick taco and margarita fix for a decent price! $20 got you chips, queso, salsa, a large plate of food, and two margaritas. It should come at no surprise that they were almost always busy. But Vaquero’s was where I found my queso blanco perfection!

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The only photo I managed to remember to take before making my nachos.

So, after many years of researching post-college, I finally discovered the key ingredient to their cheese, thus being able to make it at home on those rare nights we can’t cut a craving. WHITE AMERICAN CHEESE. Yup. You heard it here. White Amerian Cheese. When melted, with a little butter and milk to get it going, it’s the perfect consistency and is still a blank enough canvas that you can kick it up a notch with a few additions. Green chilies & a pinch (or two) of cayenne for example are my go-to’s, and a little salt & pepper, naturally. And while it’s FANTASTIC for dipping, it’s also great for topping on top of nachos, which I did make during house sitting! Happy dipping, and I promise to be much better about photographing as I go, but the final product is pretty darn delicious looking, no? —Cooking Maggie

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Quick Weeknight Nachos included ground beef with homemade taco seasoning (recipe included below), homemade pico de gallo (see recipe page), and store bought/store made guacamole. Nacho chips were baked till warm (about 5 minutes at 350), then topped with meat, pico, cheese, and lastly quac.

White Queso Blanco

Ingredients:

  • ½ pound of white American cheese (Land O’ Lakes)
  • ¼ cup milk (maybe more if you want it thinner)
  • 1 tablespoon of butter
  • 1 4oz can of green chilies
  • 1 teaspoon of cumin
  • 1 teaspoon of garlic salt
  • A pinch of cayenne

Instructions: Place cheese, milk, & butter in a sauce pan over low heat. Heat til. melted, stirring frequently. When melted, stir in green chilies, cumin, garlic salt, and cayenne. Add more milk if you want it thinner. Serve immediately with chips, tacos, enchiladas, nachos, etc.

Homemade Taco Seasoning

  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tbsp (or 1 tsp+, to taste) crushed red pepper

Instructions: Mix everything together and store in a container for further use.

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