Alright, alright, settle down y’all. Let’s talk about this… whatchamacallit… copycat chipotle cheese dip thingy. You know, that gooey stuff you dip your chips in? Yeah, that’s the one. I ain’t no fancy cook, mind you, but I figured out how to make it pretty darn good, just like them fellas at that Chipotle place, maybe even better, cause it ain’t got none of that funny business they put in to keep it from going bad. Us country folks like things fresh, ya hear?
So, first thing’s first, this cheese dip, or queso as them fancy folks call it, it’s mostly cheese, see? No big surprise there. You go get yourself some good cheese. I like that white cheese, Monterey Jack, I think they call it. Get a big ol’ block, about this big, and shred it up. Don’t be stingy now. You want it cheesy, don’t ya?
- Cheese is Key: Gotta have that good white cheese, Monterey Jack, lots of it. Shred it up fine.
- Tomatoes and Onions: Chop up some tomatoes and onions, real small, like you’re makin’ salsa.
- Spice it Up: Now, for the kick, you need some jalapenos. Chop ‘em up fine too, but be careful! Them little fellas can burn ya. If you ain’t got jalapenos, some chili powder works too, just don’t overdo it.
- Make it Creamy: Get yourself some of that evaporated milk, the stuff in the can. That’s what makes it all smooth and creamy.
- Thicken it Up: And to make it thick, so it sticks to your chips good, you need a little cornstarch. Just a spoonful or two.
Now, how you put it all together is simple as pie, even I can do it. You take a big pot, see? Put it on the stove, medium heat, not too hot, not too cold. Pour in that evaporated milk, let it warm up a bit. Then, you start throwin’ in the cheese, a little at a time, stirrin’ all the while. Keep stirrin’ till it’s all melted and smooth.
Once the cheese is melted, you add in them chopped up tomatoes and onions, and them spicy jalapenos. Stir it all up good. Now, take that cornstarch, mix it with a little bit of water, just enough to make it like a paste, and pour it into the cheese dip. Keep stirrin’! That cornstarch, it’s gonna thicken it up real nice.
Keep Stirring! That’s the secret, you gotta keep stirrin’ so it don’t stick to the bottom of the pot and burn. You keep stirrin’ till it’s all bubbly and thick, just the way you like it. Might take a few minutes, just be patient.
And that’s it! Your copycat chipotle queso is ready. Taste it, and if it needs more salt, add a little. If it ain’t spicy enough, throw in some more jalapenos. You can make it just the way you like it. It’s your cheese dip, after all.
Now, some folks like to add other stuff to their queso, you know, like those black beans, or maybe some corn. I even heard of folks puttin’ in chicken! But me, I like it simple. Just cheese, tomatoes, onions, and jalapenos. That’s all you need, really.
This cheese dip, it goes good with just about anything. Tortilla chips, of course, but you can also dip veggies in it, or even put it on top of your enchiladas, or them chicken and black bean enchiladas I make sometimes. Heck, I even dipped a sugar cookie in it once. Don’t judge, it was good!
And let me tell you, this here homemade queso, it’s a whole lot better than that store-bought stuff. You know what’s in it, ain’t no funny chemicals or nothin’. Just good, plain ingredients. And it tastes so much fresher. My grandkids, they love it. They come over and they say, “Grandma, make us that cheese dip!” And I say, “Sure thing, sweetie, Grandma’s got you covered.”
I ain’t got no fancy kitchen, mind you. Just a regular ol’ stove and some pots and pans. But I can still make good food, food that fills your belly and warms your soul. And this copycat chipotle queso, well, it’s one of my best. So go on, give it a try. You might just surprise yourself.
This recipe ain’t like those complicated things you see on them cooking shows. It’s easy, it’s quick, and it’s delicious. And it fits right in with a simple, healthy way of eatin’. Like I always say, keep it simple, keep it fresh, and keep it tasty. And that’s the truth, plain and simple, just like this cheese dip.
