{ queso blanco & margaritas }

I've mentioned before the plight of my southern tastebuds ... a Texan attempting to find decent comida in New England. After resolving myself to the fact that I just wasn't going to magically stumble across any chile con queso up here in the Northeast, I set out to find a version that I'd be able to make at home.

important sidebar: anyone who, at this point, even attempts to utter the words, "Have you tried Velveeta and Rotel?" needs some serious culinary intervention ....

Pinterest to the rescue.

We found and tried a "restaurant style" queso blanco recipe a few months ago, made it, and fell in love with the results. You honestly can't tell the difference between it, and a great queso blanco that you'd order from a place like Escalante's in Houston.

So, in honor of National Margarita Day, queso blanco, simple cheese and jalapeno nachos (a household family favorite), and frozen margaritas was the entirety of tonight's menu.

Queso Blanco
(adapted from penniesonaplatter)

Ingredients

• 1 1/4 pound block White American Cheese (found at the deli counter; Land O' Lakes brand preferred), cut into 1-inch cubes
• 1/4 cup diced green chiles
• 2 pickled jalapenos, chopped
• 1/8 cup pickled jalapeno juice
• 2/3 cup whole milk
• 1/2 cup water
• pinch of ground cumin

Process
Combine ingredients in a large, microwave-safe bowl. Microwave on high for five minutes, stirring every few minutes or so. Continue to heat in 2-minute intervals, as needed, stirring until cheese is completely melted.

Serve immediately as a dip with tortilla chips.