When I say I crave Mexican food every day, I am not exaggerating. If someone offered me a lifetime supply of cheese dip, I would never grow tired of it. Flour tortillas are the only “bread” I keep in my house. Spanish rice & Chicken covered in liquid cheesy goodness is literally heaven on a plate to me. You get what I’m tryin’ to say right? Sometimes going out to eat though isn’t an option, and I do actually prefer to cook at home…. So last night, I made myself a little Mexican feast that even Plaza Azteca would envy. Eat your heart out Chipotle!
Burritos, Mexican Rice, and of course cheese dip were on the menu. And making it was surprisingly easy.
Those prepackaged Spanish/Mexican Rice mixes are delicious – but have you ever looked at how much sodium is in them? HOLY CRAP! There’s less salt in the Atlantic Ocean! So I decided to go the healthier route and mix these awesome Recipe Ready frozen Southwest veggies with some brown rice. Of course no rice is complete without some cheese dip on top…
Cheese Dip Recipe:
1/2 lb White American Cheese (cubed)
1/4 cup Whole Milk
1 tablesppon Butter
1 small can Green Chile
Cumin & Chili Powder to taste
1. Add the milk, cheese, and butter into a sauce pan and let melt slowly over low/medium-low heat
2. Once combined, add green chilies
3. Season to your liking
** more milk may need to be added, depending on how thick or thin you want it