Queso Blanco

Get smooth and creamy restaurant-style chile con queso at home.

• Ready In: 15 mins
• 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

1. Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low.
2. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted.
3. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
4. Serve with chips, on migas.
5. Keep warm in a small crock pot, if desired.