There is a Mexican food chain in the Twin Cities area that we are just obsessed with, a little place called Alcupulco. We love everything about it, especially the Queso Dip. Holy cats, that stuff is so freaking good. You can order it with your chips and salsa, smother your burrito with it, order it to go....whatever way you order it, just get.it.in.your.belly.
So, I thought I should probably try to recreate the Queso Dip at home and let me tell you, friends, I nailed it. It is SO good and this is SO dangerous. I served it over spicy chicken along with Spanish Rice and chips with corn salsa. Yeah, let's just say Mr. Schwartz was one happy guy.
Give it a good mix, yours will look less salty...because you will use less salt :)
Rub the spice mixture all over your chicken
The BEST Queso and Spicy Mexican Chicken
For the Chicken:
1 tablespoon canola or vegetable oil
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon ground chipolte pepper
1 teaspoon garlic powder
1 teaspoon Mexican oregano
3-4 medium sized chicken breasts
Preheat a large skillet on medium high heat and drizzle in the oil.
Combine all of the seasonings into a small bowl and stir. Sprinkle the seasoning mix on both sides of each of the chicken breasts and rub in.
Place the chicken into the skillet and cook for about 4 minutes on each side or until no longer pink in the middle.
For the BEST Queso
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
12 slices of white American cheese, torn into pieces
3-4 (or more if you like it even spicier) tablespoons pickled jalapenos, finely chopped
1 1/2 teaspoons salt
Melt the butter on medium heat in a sauce pan. Sprinkle in the flour and stir to combine. Let this cook (while stirring every once in a while) on medium heat for about 3 minutes to cook the flour taste out.
Once the flour is cooked, pour in the milk and stir the whole time to prevent clumps. Once you have reached a smooth consistency, add the cheese and continue to stir until the cheese is completely incorporated.
Add in the jalapenos and salt. Give it a good stir. If it is too thick, add a little milk at a time. Taste it as well, it might need more salt or jalapenos according to your taste.
Recipes by: Mrs. Schwartz