RECIPE FOR WHITE QUESO DIP RECIPES

Steps:

• Cut the Poblano chile into 2" by 1/4" strips.
• Cut the onion into 2" by 1/4" strips.
• Finely chop the garlic.
• In a medium-hot pan, cook the onion and garlic until the onion starts to soften, about 4 minutes. Do not brown.
• Add the chiles and cook for another 4 minutes.
• Add the corn and cook for 2 minutes.
• Turn off the heat and add the cream. Stir to incorporate.
• Add the cheese and stir continually until the cheese is just melted.
• Check the salt and add salt if needed.
• Serve immediately on hot tortillas.

Steps:

• Stovetop method: Bring 1-inch of water to a boil in a medium saucepan. Reduce the heat to medium-low and place a bowl inside the pot to create a double boiler. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño and ground black pepper and stir to combine. Cook, stirring occasionally, for 5 to 10 minutes, until the cheese is melted and the dip is creamy. Stir in the green chilies.  Slow-cooker method: In the base of a slow-cooker, combine both cheeses, the half-and-half, garlic, jalapeño and ground black pepper and stir to combine. Cover and cook on high for 50 minutes, stirring once half-way through. Stir in the green chilies. Transfer to a serving bowl or reduce the temperature of the slow-cooker to warm and keep covered until ready to serve. Top with diced tomatoes, cilantro, and sliced jalapeño. Serve immediately.