Maria asked for this and Trips wanted more so here goes..
You'll need a double boiler or the ingenuity to make one. Think large pan with water, small, inverted oven-proof dish, and smaller pan with cover placed on top.
You'll also need: 8 oz. sliced yellow American cheese
4 oz. whole milk
cumin
coriander
1/2 teaspoon finely chopped fresh garlic
1/2 small onion, finely chopped onion
one small can chopped green chiles
1/4 teaspoon cayenne powder
Heat the water in the double boiler, add milk, cayenne, onion, garlic, dust top with cumin, dust about 1/3 cover with coriander. Whisk ingredients and then add cheese. Cover pan and let sit, stirring every 15 minutes as cheese melts. After 45 minutes or so all the ingredients should blend into a thick soupy mixture. If cheese has melted and mixture is too thin for dipping, add a couple decent pinches of shredded cheddar cheese.
The queso will stay in the double boiler for some time, you'll just need to stir when ready to serve with corn tortilla chips
For frijole dip, you'll need heated refried beans or black beans that have been drained well. I like to dice a little onion and garlic, heat in teaspoon of oil, add beans, and then add a tablespoon of chopped fresh cilantro.
Puree one or two jalepenos with water to make bug juice.
Ladle a scoop of the beans into the queso dip along with a tablespoon of bug juice and fold mixture together and serve hot with my favorite store bought chips, Utz.
You can also add chopped, cooked chorizo, diced tomatoes, scallions, or whatever else you might like.
Either of these will be a great dish to serve while watching the Pats beat the Giants. (Sorry Trips but I had to!)
