Back in the kitchen making white queso dip! I tried to make a copt cat recipe of the queso dip from El Vaquero in Columbus, Ohio that I frequent anytime I’m back home 🧀 Try it with tortilla chips or soft pretzels for a delicious snack or throw some on top of tacos! #cheesedip #quesodip

Cheese cheese cheese cheese. We're back in the kitchen making authentic Mexican queso. This recipe is inspired by Janice favorite queso from Ohio Elfacaro, if you know you know. We got white American cheese pepper jack cheese a little butter, cayenne, garlic powder, onion powder, cumin, diced green chilies, diced jalapenos, and evaporated milk. Fire to media. Butter goes in first. Grease it up. What's that thing? It's a can opener. Don't even attack us for using canned ingredients. Okay. We want them to be pickled. Yeah, you want them to be pickled. We need the juice. And we're not going to pickle them ourselves now, are we? No, I don't know. Yes. What do we do with it? I'm going to cut it just a little. Oh my god. Cut the cheese on a kitchen. And then the pepper jack. I have the quantities in here. I'm going to cut this bad boy tossing in the cheese. I turned it down like almost to low so it doesn't burn. Starting up the evaporated milk with the butter and the cheese. Let me put one string in. Booyah. One whole can of diced jalapenos, diced green chilies. Little cumin, onion powder, garlic powder, tiny bit of cayenne. Now we're just going to let this simmer until it all melts. This should only take like five minutes. Let's check out this bad boy. Come in a little closer. Creamy consistency. This is exactly how you want it. That's kind of dip. Home-made tortilla chips. Look at that steam. Cheers. This is really good. Cheese dip. It's got a little soft pretzel. The pretzel's the move.