assignmentPREPARATION
Heat the Half & Half over medium/high heat in a small saucepan.
Once simmering (just before boil…when it starts bubbling up the sides it’s ready), reduce heat to low.
Immediately stir in the cheese in batches, starting with the white American cheese. As you stir in the cheese, increase heat to medium and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don’t stop stirring, you have to whisk the entire time while adding cheese.
Once done with the white American, add in the shredded fontina or mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a cream blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella.
Once all the cheese is melted, stir in the jalapeños, chili powder, nutmeg, red pepper, salt and pepper.
If you want the queso to be browned, pour the queso into a small nonstick skillet and place in the oven. Broil for 3-4 minutes or until cheese begins to bubble and brown (optional.)
Top with cilantro, tomatoes and more jalapeños if desired.
Serve with tortilla chips and enjoy!
Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of Half & Half or milk to keep it creamy. For making this in a slow cooker, start on high, adding the cheese and Half & Half. Once melted, turn the setting to low and add in the spices and remaining ingredients. Stir often.