Queso Blanco

Name: Queso Blanco
Ingredients: 1 tablespoon cooking oil (veggie, olive, canola, whatever you have); 14 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); 14-23 cup cream (or half-and-half, or whole milk); 1 roma tomato, seeds removed, diced; 1 small bunch cilantro, roughly chopped

8 ingredients

7 steps

Ingredients

1 tablespoon cooking oil (veggie, olive, canola, whatever you have)
14 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)
14-23 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.
2

Cook the onion and pepper until softened and reduce heat to medium-low.
3

Add the shredded cheese and 1/4 cup of the cream.
4

Stir until mostly melted.
5

Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
6

Serve with chips, on migas.
7

Keep warm in a small crock pot, if desired.