ニューヨーク・タイムズのインスタグラム(nytimes) - 3月12日 05時09分

Queso is the crown jewel of Tex-Mex cuisine. But this tangy dip can't be made with just any cheese. This is one of those rare instances (see also: cheeseburger) where the preferred cheese is good, old-fashioned, highly processed American cheese. Velveeta is tops, but Land O'Lakes and Boar’s Head have deli versions that will do. Kraft singles work, too, but it's a lot of unwrapping. Visit the link in our profile to get @alisoneroman's #NYTCooking recipe for creamy queso with pickled jalapeños. Video by @nytfood.

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