Tortilla chips.....

Doritos.

 

FTFY

 

Scoops.

https://www.tostitos.com/products/tostitos-scoops-original

 

Slow cooker, with one log of Velveeta, and two cans of diced tomatoes with green chilies. If you like your dip thicker, drain off the juice before dumping in the cans. Simple.

 

Da fug is wrong what all you rich Mo-fo’s? I will pour the crumbled chips in a bowl and add whatever is your preferred condiment and/or cheese and commence to eating it like cereal. No wonder a mo-fo ain’t got tire money

 

Those mofo's have a location at the JetBlue terminal gates at MCO. (Orlando) Service is slow as shit!

 

I blamed it on the dog. He is exponentially cuter than me, so he can get away with shit.

 

I do when it comes to making nachos. They all have to be good chips.

 

In my area we have plenty of both and they are both excellent.

 

Here the mercados have taquerias in them. Stand alone restaurants are mainly cheese drenched Tex mex crap. But Wisco isn’t exactly known for their great Mexican cuisine.

 

Same but most people have never ventured to that back corner and sampled authentic food made with old family recipes. Carlos O'Kellys and that type of shit doesn't last long around here.

 

If you have a Ingles nearby grab a couple bags of their own that they make..in the Deli area... just a brown bag and 2 for $5... I was a little hesitant at first but they are the best fucking tortilla chips ever... Including restaurants too...

 

Or you could try actual cheese and fresh peppers.

 

Queso Dip

INGREDIENTS

• 1/2 white onion, chopped fine
• 1 garlic clove, minced
• 2 jalapeños, diced
• 1 Tbsp extra virgin olive oil
• 2 cups asadero cheese, cubed (Can substitute chihuahua cheese, or monterey jack for a Tex-Mex take)
• 1 tsp cornstarch
• 8 oz can green chilies, diced
• 1/2 cup half-and-half
• 1 tsp cumin
• 1 tsp salt
• 2 Tbsp cilantro, chopped
• 1 cup pico de gallo (Optional)

INSTRUCTIONS
Set up a double boiler on your stovetop. Bring a medium pot of water to a simmer over medium heat. Place a shatterproof, heat-proof bowl over the top of the boiling water. The top bowl should be too big to fit into the bottom pot, and therefore should just absorb the heat from the simmering water.

To begin, heat the olive oil over medium heat in a medium skillet. Add the onions, garlic, and jalapeños. Sweat, or cook, until translucent, about 5 minutes.

In your double boiler, add the 1 cup of the asadero cheese and the half-and-half. Stir continuously until the cheese begins to melt. Add the cornstarch and combine, stirring as the cheese melts more. Add the remaining cup of cheese. This will take about 3 to 4 minutes.

When the cheese appears to be nearly finished melting, add the onions, jalapeños, garlic, green chilies, cumin, and salt.

When serving, add the pico de gallo on top of the queso blanco dip with a few splashes of your favorite hot sauce. Serve immediately.

NOTES
This recipe relies on timing and the right amount of heat. Never bring the water in your double boiler to a boil -- the heat won't allow the cheese and half-and-half to combine smoothly, and instead it will become gloopy. Additionally, always use heavy cream or half-and-half. Milk, unfortunately, won't combine correctly with the cheese. Melt the cheese slowly, and be sure to incorporate the cornstarch well. An old fondue trick, this will keep it from seizing up into a glob in your bowl as you add the other ingredients.

 

Amazing the race to the bottom that shows up here.

 

Most people want cheap and easy. Someone has to provide that. *shrug*

 

Cheap & easy ... Metalhead’s female motto.

 

No complaints, here. Everyone needs lovin’.

 

Yeah, you can do all of that, or you can drop a couple of logs of white Velveeta in a crockpot with a can or two of Rotel and a couple of pounds of Jimmy Dean sausage and call it a day.

 

Now it's white* Velveeta. Well, isn't that an improvement.




*learn something new everyday.