Fine mince your vegetables.
Place all hard vegetables in a microwaveable bowl with lid leaving out your soft veggies. [like ROTELL tomatoes, roasted chilies and fresh cilantro]
Add 4 tablespoons quality Mexican beer to hard veggies. Heat for 3 minutes. Seal bowl tightly for 5 minutes to steam and soften your vegetables. Drain any excess fluids before adding them to your cheese mixture.
Chop your room temp cheese into 1" cubes.
Add everything to your cheese except for fresh cilantro.
Fully drained and paper towel dried ROTELL Tomatoes pictured.
Canned Chili. One of my favorite brands pictured. This is a generic Walmart brand but, man is she flavorful!
Fresh roasted Hatch Green Chilies pictured. Peeled, seeds removed and chopped. Use two 4 oz canned green chilies, [fully drained] if you can't find fresh roasted in your area.
Heat mixture for 3 minutes. Stir well and place back in microwave for 3 more minutes. Stir well again. Heat until cheese is fully melted. Then, gently fold in your fresh cilantro leaves.
Garnish your hot dip with fresh chilled chopped cilantro, colorful bell peppers, jalapeños, Mexican 3 Cheese and red, white and green onions. Serve with super sturdy, thick tortilla chips as this is one heavy, clingy dip. Ice cold Mexican beers go great with this dish as well. Enjoy!
