In a cast iron pan warm 2 Tablespoons of oil. (Vegetable or olive oil are best. Saute a white onion and 1-2 Tbls of jalepeno peppers until translucent. (Clear)
Meanwhile chop 1 lb. of American Cheese and 8 oz Monterey Jack into chunks.
When onions and peppers are ready, reduce heat to low. Slowly add 1/2 Cup of half and half to the cast iron skillet and add your cheeses. Stir carefully as to not burn.
Once all the cheeses have melted, add one and a half- finely chopped tomatoes and 1 Tablespoons of freshly chopped cilantro. Stir. Warm. Remove from heat.
Spoon Queso dip into your bowl. Eat piping hot with tortilla chips or cool if that is your liking.
Either way, just before serving, garnish. Top with 1/2 of remaining tomato finely chopped, 1 Tablespoon of finely chopped cilantro and 1/2 Tablespoon of finely chopped jalapeno pepper.
*This is the traditional Applebee’s “copycat” recipe. Don’t forget your base is the half and half with cheeses. Feel free to tweek it for your families liking. That can be as simple as dumping in 8 oz of pico de gallo and topping it with some more when serving. Or adding some ghost peppers, onion and even finely diced sauted mushroom- NUM!
Happy Homemaking & Enjoy!