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Melted Cheese Dip with Tortilla Chips




Source of Recipe


Bon Appétit September 1995
MELTED CHEESE DIP WITH TORTILLA CHIPS

For this dip, based on the Mexican queso fundido, you will need to use a flameproof dish set over candles or Sterno to keep the cheese melted. Kevin Taylor, chef of Cafe Iguana, Denver, Colorado also offers guacamole with the chips.

2 pounds Monterey Jack cheese, grated
1/4 cup all purpose flour
1 1/3 cups beer
1/2 cup chopped fresh cilantro
4 teaspoons minced jalapeño chilies
Blue corn tortilla chips

Place cheese in large bowl. Add flour and toss to coat. Bring beer to boil in heavy large saucepan. Reduce heat to low. Add 1 handful of cheese to beer; stir constantly until cheese melts. Repeat with remaining cheese; stir until thick and creamy (do not boil). Stir in cilantro and chilies. Season with salt and pepper. Pour into flameproof baking dish.

If desired, preheat broiler. Broil cheese dip until top is golden, about 2 minutes. Set dish over candles or Sterno on serving table. Serve with tortilla chips.

Bon Appétit September 1995