Categories: appetizers
Ingredients
- Two packages of wonton skins, cut on a bias and separated into triangles Oil for frying Salt
- 2 cups milk
- 2 small cans of diced green chilies
- 8 ounces processed hot pepper cheese, shredded
- 2 ounces aged white cheddar or Parmesan cheese, shredded
- 6 ounces Jack cheese, shredded
- Toppings: Pickled jalapenos Pulled pork (optional) Salsa Guacamole
Directions
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Working in batches, fry the wonton skins in 350-degree oil until crisp, 3-4 minutes, and drain on a cooling rack on newsprint; season with salt while warm.
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To make the queso, in a double boiler heat the milk, chilies and processed hot pepper cheese until smooth and all the cheese is melted. Slowly whisk the cheddar and jack cheese in until incorporated. Ladle the queso over the chips and top with whatever you like. I like smoked pork, guacamole and salsa, but it is great as a vegetarian offering too. The queso keeps well in a crock pot, and makes great football viewing munchies.