Queso Blanco Dip
**For this recipe do not use pre shredded cheese. It will not melt well and will disrupt the flavor of the dip.
1 can evaporated milk. You can substitute 1 ½ cups milk or cream, but the evaporated milk will give it a smoother flavor.
1-2 TBSP Corn Starch.
1 ½ Cups White American Cheese
1 Cup Hot Pepper or Pepper Jack Cheese.
1/2 cup finely chopped green chiles or jalapenos. Used canned/jarred over fresh and I like to use a combination of both, but this is based on taste preference.
½ cup finely chopped roasted red peppers.
Salt and Pepper to taste
Optional Ingredients if you like it a little spicier.
1 tsp chili powder
1 tsp red pepper flakes
½ tsp cumin
¼ tsp white pepper
Shred the cheeses.
In a large saucepan heat milk on medium heat and whisk in cornstarch, stirring constantly until well blended and the sauce begins to thicken.
Slowly whisk in handfuls of cheese stirring constantly until well blended, then add another handful and so on.
Add in chiles/jalapenos, red peppers, and the spices. Before you salt, TASTE!!! Cheese is typically salty so you may not need or want to add more.
Transfer to serving bowl. You can top with diced tomatoes and/or chopped cilantro if you want to be fancy, but it is not needed. Serve with your favorite tortilla chips, vegetables, hunks of bread, whatever you like.
If you want to kick it up just a bit you can also add ground chorizo, but make sure you cook separately and drain all the grease before adding to queso dip.
This dip can also be transferred to a small crock pot on warm heat.
Store extra for up to 4 days in refrigerator in airtight container.
To reheat add a little milk, heat in microwave, and stir well.
French Dip Sliders with Au Jus
1 pack Hawaiian Sweet Rolls. You can substitute a different slider roll, but these little rolls just add a different level of flavor.
1 Lb. sliced Roast Beef.
6 slices Provolone Cheese
1 medium onion finely chopped
1 16 oz Package of Baby Bella Mushrooms thinly sliced.
1 Cup Beef Broth
6 TBSP Worcestershire Sauce
8 TBSP Butter
2 TBSP Minced Garlic
2 Sprigs Fresh Thyme
1 tsp dried Thyme Leaves
1 tsp Parsley Flakes
Salt & Pepper to taste
Preheat oven to 350 degrees and line a cookie sheet with aluminum foil.
In a skillet melt 4 TBSP of butter and add 1 TBSP minced garlic until aromatic. Add onions, mushrooms and fresh thyme. Salt and Pepper to taste. Cook until caramelized. Remove from heat & remove thyme sprigs. Save skillet to make au jus.
Arrange the bottoms of your slider rolls on cookie sheet. Cut the provolone cheese slices in to 4 quarters. Layer roast beef slices and cheese slices twice and then top with mushroom and onion mixture. Top the Rolls.
In a small microwave safe dish melt 2 TBSP of butter add parsley flakes. (You can also add a little parmesan cheese if you like). Brush tops of rolls with butter mixture. Bake in oven approximately 15 minutes. The tops should be golden brown, and the cheese will be nice and melted.
In the meantime, return skillet to heat, add 2 TBSP of butter, 1 TBSP minced garlic, beef broth, Worcestershire sauce, thyme leaves and salt and pepper to taste. Bring to a small boil stirring constantly. Remove from heat and serve with sliders.