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Queso Blanco
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| Queso Blanco Printable Recipe Yields: About 2 cups queso | |
| 1 tablespoon | olive oil |
| 1/4 cup | white onion, finely diced |
| 1 large | jalapeno, seeds and stem removed; finely diced |
| 12 oz | white American cheese, shredded |
| 4 oz | Monterrey Jack cheese, shredded (don’t use pre-shredded) |
| 1/2 to 1 cup | cream |
| half-and-half, alternative | |
| whole milk, alternative | |
| 1 – 2 roma tomatoes, seeds removed and diced | |
| 1 small bunch | cilantro, roughly chopped |
Heat the oil in a saute pan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the cream. Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.
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