Hot White Cheese Dip with Jalapenos: No this is not a really Mexican recipe but one that the Mex restaurants sell at a premium in certain parts of the states. Simple and as my wonderful food rep says...it keeps foreverrrrrrrrrr...yes, it does. At first I used to get the Land-O-Lakes white processed cheese from her...but now you can find it in lots of deli places..even Target...maybe not the same brand, but look for white processed cheese ( large block just like the large yellow processed cheese as in Velvetta). You just ask for the amount that you want..like one pound..
white processed cheese, grated
milk
diced pickeled jalapenos (mine are in a bottle)
Trying to get you started now...I may used 1 cup of milk to 1 pound of cheese..I put the milk in the pot, heat, add grated cheese and stir til melted. Then add the drained jalapenos till it's spicy enough....
Mexican Stuffed Chicken Breasts:
I used two chicken breasts that I had cut in half into two cutlets..filled with some of the cream cheese dip, then some of the white cheese dip, then poured a little leftover salsa on top and baked until the chix was done. I did have some cilantro in the fridge that I added to the filling.
So next...sliced those, and used more of each of the two dips and rolled all in flour tortillas and put into each of two containers and then into the freezer...also had a couple of pieces of grilled tenderloin that I sliced, rolled in the flour tortillas along with some of each of the dips.
These will be thawed and heated in the oven at approx 375* til hot and the flour tortilla is crisp. I serve with sour cream..and a little more salsa if I have that at the time.
