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Friday, July 3
Mexican Chiquito Jalapeno Cheese Dip
Mexican Chiquito cheese dip is actually not Mexican at all, well let me rephrase that-it is, but not originally. The chiquito cheese sauce actually started in Arkansas by a gentleman who created it for his restaurant and since then is has become a staple dish. This simple cheese sauce can be made more classic by removing the jalapenos.
Full time 30 minutes Makes approximately 2 cups cheese sauce
1/2 pound cheddar cheese, diced 1 cup milk 1/4 cup diced jalapenos (honestly the canned ones taste better for this) 1/4 cup butter 2 tbsp cup flour 1/2 tbsp ketchup 1/2 tsp hot sauce 1/2 tsp paprika 1/2 tsp chili powder 1/2 tsp cayenne pepper 1/4 tsp garlic powder 1/4 tsp ground cumin 1/4 tsp salt
In a saucepan melt butter over medium-high heat.
Add in flour and stir continuously for 3-4 minutes or until flour is lightly golden in color.
In a small bowl combine all seasonings.
Add in all seasonings.
In an easy to pour container mix together ketchup, milk, and hot sauce.
Add in milk mixture and whisk to fully incorporate milk.
Add in cheese and stir until cheese has fully melted in.
Fold in jalapenos and cook 1-2 minutes.
Move to serving bowl and serve with tortilla chips.
For a bold flavor serve as part of a smothered nacho including diced tomatoes, sour cream, black beans, chorizo, and guacamole.