Recipes from Mexico :: Mexican Appetizers and Snacks
This is the hard-to-find dip that is served in many Mexican restaurants. 1 c. cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 oz. green chiles
1/4 c. half-and-half
2 Tbsp. finely chopped onion
2 tsp. ground cumin
1/2 tsp. salt
1 serrano or jalapeno pepper, finely chopped (optional)
1 Tbsp. finely chopped fresh cilantro (optional) Put all ingredients in a double boiler and cook over med. or med.-low heat until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.
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