Queso Blanco
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 1 tablespoon cooking oil (veggie, olive, canola, whatever you have)
- 1⁄4 cup white onion, diced
- 1 large jalapeno, diced (or serrano, seeds and stem removed)
- 12 ounces white American cheese, shredded
- 4 ounces monterey jack cheese, shredded (optional, don't use pre-shredded)
- 1⁄4 - 2⁄3 cup cream (or half-and-half, or whole milk)
- 1 roma tomato, seeds removed, diced
- 1 small bunch cilantro, roughly chopped
directions
- Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low.
- Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted.
- Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
- Serve with chips, on migas.
- Keep warm in a small crock pot, if desired.
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RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984.
As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat!
DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !