Three Cheese Queso Blanco
Ready In: 25 mins
Serves: 8
Ingredients
- 8 ounces white American cheese, cubed
- 4 ounces cream cheese, cubed
- 4 ounces monterey jack cheese, shredded
- 16 ounces heavy cream
- 8 ounces water
- 1 chicken bouillon cube
- 1 teaspoon cumin
Directions
- Place water, cumin, and bouillon cube in a saucepan and bring to a boil.
- As soon as the bouillon cube is dissolved turn the burner to medium and slowly whisk in about 4 ounces of the heavy cream.
- When the mixture begins to bubble add in the cubed American cheese. You will have to whisk quite a while until the cheese is almost melted.
- Add in 4 more ounces of the heavy cream and bring back to a bubble. When bubbling add in the cream cheese and whisk until fully incorporated.
- Add remainder of the heavy cream and shredded Monterey Jack. Whisk until all the cheese is melted and remove from the heat.
- We like to add cilantro and diced tomatoes to our queso sometimes. You can garnish however you like. You can also keep this warm in a small crockpot on low.
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