Serve this spicy, cheesy dip at your Cinco de Mayo celebrations.

This Sunday, May 5, is Cinco de Mayo, a day filled with tortilla chips, guacamole, tequila and fiestas. Often mistaken in the United States for Mexico’s Independence Day, Cinco de Mayo actually celebrates Mexico’s victory over France in the Battle of Puebla on May 5, 1862.

Although Cinco de Mayo isn’t widely celebrated in Mexico, it has become increasingly popular in the United States as day to celebrate Mexican culture, heritage and the diversity of our population.

In honor of all the festivities going on this weekend, we wanted to share an authentic Mexican recipe for all your future fiestas.

 

Chile Con Queso – Jalapeno and Cheese Dip –

Ingredients:
4 jalapenos, chopped
2 Roma tomatoes, chopped
¼ of a large onion, finely chopped
1.5 tablespoons vegetable oil
¼ cup milk
½ lb. extra sharp Cheddar cheese, grated
Pinch of garlic
Pinch of salt

Method:
-Use vegetable oil to coat pan over medium heat.
-When the pan is hot, add jalapenos, onions, tomatoes, salt and garlic.
-Let sizzle until ingredients are soft. Add cheese and let sizzle and melt.
-Then add milk. Allow ingredients to boil together.
-Serve as a dip with tortilla chips.

(Contributed by Asencion Faulkner, Clinton NC • Santa Barbara, Chihuahua Mexico)

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