With Cinco de Mayo on the horizon, thoughts of traditional Mexican foods come to mind – tacos, guacamole, Pico de Gallo, and chile con queso are all splendid choices to serve. Cinco de Mayo commemorates Mexico’s victory over the French on May 5, 1862; however, it is not as widely celebrated in Mexico and is more of a ceremonial celebration. In the United States it has become a day to honor Mexican American culture and heritage. So go ahead and enjoy the foods of Mexico on Cinco de Mayo starting with, of course, creamy Chile con Queso and fresh Pico de Gallo.

Chile con Queso
Chile con Queso, or affectionately known as “queso” is a chile-cheese dip
which hails from  Mexico, with Southwestern states such as Texas and New Mexico creating regional versions of their own. It’s velvety, rich and the ultimate comfort food to share with friends.

If you cannot locate Anaheim or New Mexico chiles, a 4-ounce can of chopped green chiles equals about 2 roasted and peeled fresh chiles. For better melting quality, opt for brick-style cheese from the deli and shred it yourself rather than packaged shredded cheese.

1 tablespoon unsalted butter
¼ cup diced yellow onion
2 tablespoons cornstarch
1 cup whole milk
1 cup water
8 ounces white American cheese, shredded
4 ounces Monterey Jack cheese, shredded
4 ounces white Cheddar cheese, shredded
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
2 Anaheim or New Mexico green chiles – toasted, peeled, seeded and diced
1 jalapeño, diced
½ teaspoon kosher salt

In a medium saucepan, melt butter over medium-low heat. Add onion and jalapeño and cook until softened.

In a medium bowl, whisk together cornstarch, milk and water until well combined. Pour into saucepan. Bring to a simmer, stirring constantly until mixture begins to thicken.

Add American cheese, reduce heat to low, and cook stirring until cheese has melted. One handful at a time, add Monterey Jack and Cheddar cheeses, stirring until melted before adding more. When the mixture is smooth, stir in cumin, cayenne pepper, chiles and salt.

Transfer queso to a bowl or small slow cooker. Serve warm with tortilla chips.

(Recipe adapted from Queso! by Lisa Fain, Ten Speed Press, 2017)