Ahh, queso. The stuff of dreams. Of Texas legend. (And no, it's not just "cheese." I mean yes, I know that's what it means in Spanish. But in Texas, it's a whoooole other thing.)
Somehow, its fame has not quite reached the east coast. But those of you who have had the privilege...I know you know. ;-)
So here's my go-to recipe. I made it on the stovetop for years (and ruined many a batch) before finally discovering the joyous ease of making this liquid gold in the Crockpot. Perfect consistency every time. Enjoy!
8 oz freshly-shredded Monterey Jack cheese
8 oz sour cream
2 cups of your favorite red salsa or pico de gallo - add more or less to taste
Throw everything into a Crockpot, heat on low for 3-4 hours (until everything is melted). Stir to combine. Serve with tortilla chips or fresh homemade flour tortillas!