Mexican Jalapeno Cheese Dip

Walking into my favorite Mexican restaurant I get greeted with hot, freshly made tortilla chips, a couple of different salsas and rich, creamy Mexican jalapeno cheese dip.  I almost fainted when I learned how easy Mexican cheese dip is to make.  Want to know the secret?

It’s all in the cheese that you use.  If you have 15 minutes and 3 ingredients you can have a great dip for football season, tailgating, picnics, Cinco de Mayo, parties or just to cozy up to a warm fire.

I scoured my hundreds of cookbooks (yes, I really do have hundreds) and dozens of websites for cheese dip recipes.  I landed on a very simple Mexican jalapeno cheese dip recipe I’ve adapted from a local Atlanta restaurant called Taqueria Del Sol. 

The Easiest Mexican Jalapeno Cheese Dip Ever

This recipe is so simple and easy, uses just 3 ingredients and packs a flavorful punch, you’d never guess it was so simple.

My son Cort’s girlfriend Claire gave me this cute little dish for Christmas and I thought it was the perfect vessel for the Taqueria del Sol cheese dip recipe and was the inspiration for this post.  And by the way, her favorite casual restaurant is Taqueria Del Sol, so this post was meant to be!

How To Make Mexican Jalapeno Cheese Dip

Stovetop Method:

Bring the milk until just before it boils (don’t let it boil though!) and then turn down to low.  Add a handful of the shredded, sliced or diced cheese to the pan and stir often.  When each handful of cheese has melted add another handful until all the cheese is melted.  Add the pickled jalapenos or chopped green chilis, a tablespoon of juice and stir and serve.  Uh, that’s it, really.

Microwave Method:

Add all ingredients to a microwave safe bowl and microwave on high for 30 seconds.  Stir and continue heating every 30 seconds until the cheese is melted.

People often think the microwave is faster and easier than stovetop, in this instance, and several others, I will disagree.  I think it’s a pain to keep bringing the bowl out of the microwave and stirring.  But now you have three options and can do whichever you prefer.

Slow Cooker Method:

There really isn’t a “time” reason to use the slow cooker for this jalapeno cheese dip recipe because it comes together so fast.  But it is a nice method if you don’t want to switch the dip to a serving bowl and are having a party. You can keep the dip in the Crockpot which will keep the cheese dip warm.

Just put all ingredients in the slow cooker for 1 hour on low, then switch to the “warm” setting to serve.  If you are adding toppings then wait and reserve them until you put the Mexican jalapeno cheese dip on “warm” and take the cover off the Crockpot.

You’ll want a really small Crockpot. The larger the slow cooker the more you’ll have to double or triple the recipe so it doesn’t burn on the bottom. You can see my preferred method is stove top. A fondue pot like the one below is a great way to keep the cheese dip warm, make sure to use a low flame.

What Kind Of Cheese To Use In Mexican Jalapeno Cheese Dip

American Cheese. It simply melts the best and makes the creamiest, smoothest cheese dip possible. Now don’t get all fussy about the use of American cheese.  Yes, it is processed.  Use in moderation.  But if you buy the better brands of American cheese then it’s much better for you than the orange slices in cellophane wrappers.  Just make sure to visit your deli counter at the grocery store and you should be safe.  Boar’s Head is my go-to.

Eddie Hernandez’s (chef of the Atlanta restaurant I mentioned earlier, Taqueria Del Sol) new cookbook Turnip Greens & Tortillas says that he buys Land O’Lakes Extra Melt White American Cheese and that’s the brand better Tex-Mex restaurants choose.  But it’s extremely difficult to find at retail.  You can buy 25 pounds from Amazon, but really, unless you are hosting a Mexican wedding or want to split it with tons of friends, do you really want that much cheese?

Eddie says that Boar’s Head White American Cheese at the deli counter is an excellent substitution and what I use.  Buy either sliced for sandwiches and then cut smaller.  Or buy as one large chunk and shred at home.  So that’s another issue, How Do You Grate Soft Cheese?  

I’ll explain later in this post.

What Is American Cheese Anyway?

American cheese (at least brands like Boar’s Head and Land O’Lakes) begins as a real cheese and has added dairy, water and emulsifying salts to help with melting.  American cheese is mandated by the FDA to be labeled as “pasteurized process cheese”.  This is usually what you will get at the deli counter.

The single slices that are sold near the packaged deli meat and typically individually wrapped slices is “pasteurized process cheese food”.  Notice the addition of the word “food” at the end of the description.  This is imitation cheese food which is not cheese at all.

If buying American cheese in this section, then look for “pasteurized process cheese” as opposed to “pasteurized process cheese food”.

Please understand, I’m not saying American cheese is gourmet or that I’m going to eat it every day, but it does deserve a place on menus for certain items…………um, cheese dip? And you’d be surprised how often restaurants use it. If they need a melty cheese it’s usually American cheese.

If you want to know more about American cheese, Cooks Illustrated will tell you more than you ever wanted to know about it.

How To Shred Soft Cheese Like American Cheese

Have you ever tried shredding soft cheese? Talk about a chore and a mess!  To shred the cheese place the block of American cheese in the freezer for 30 minutes.  Spray your grater with non-stick spray and then grate away. 

I still found it hard to shred the cheese, or at least near the end when there is just a little block of cheese left.  An alternative is to dice the cheese as small as possible.  The smaller the dice the faster it will melt.

I found the best method is to have the deli counter slice your American cheese for sandwiches and then dice smaller when you are ready to make the Mexican cheese dip with jalapenos.

Taqueria Del Sol’s Actual Recipe For Jalapeno Cheese Dip

Eddie calls for 1 pound American Cheese (Boar’s Head Brand, freshly grated), 1 Cup Whole Milk, 2-4 Tablespoons diced pickled jalapenos and diced fresh jalapenos for garnish.  Directions are to bring the milk to a boil and then off heat add the shredded cheese and pickled jalapenos.

I’ve altered the recipe to use ingredients that I typically have on hand (other than the American cheese) and add a little more kick.  The whole milk is replaced with 2% because that’s what I have on hand.  I used the pickled jalapenos but also added a Tablespoon of the juice for a little added flavor and kick.  The main changes are in the directions that I thought worked better in a home kitchen, giving three different methods to suit your style and timing.  See recipe.

What To Serve With Mexican Jalapeno Cheese Dip

Tortilla chips are the most obvious choice.  Buy your favorite or make your own.

Anything that you associate with cheese.  Try:

-Cut raw vegetables like broccoli, carrots, cauliflower and peppers

–Cubes of bread or your favorite cracker

–Fruit like slices of apples, pears or dried figs

–Charcuterie meats like chorizo, salami or ham

Substitutions For Mexican Jalapeno Cheese Dip

Pickled jalapenos – Use a small can of diced green chilis that you will find in the Mexican or International aisle. By the way, this is where you’ll find the jarred or canned pickled jalapenos as well.

Tablespoon pickled jalapeno juice – just leave out

2% milk – use whole milk, ½ & ½ or heavy cream.  You can also decrease the amount of milk if you find the dip too watery.  I like it that way but do as you please.

Other Uses For Mexican Cheese Dip With Jalapenos

Use as a topping for homemade nachos, as a sauce for tacos, enchiladas, burritos, you get the picture.  Try it on a burger or over roasted potatoes, or better yet dip your french fries in the jalapeno dip.  Yum!