Sunday, January 23, 2011

Restaurant Style Queso Blanco

1 Tbsp cooking oil
1/4 cup white onion, diced
1 large jalapeno, seeds and stem removed; diced
3 cups white American cheese (found in the deli section, ask for 3/4 lb single block), then you shred
1 cup Monterrey Jack cheese, shredded
start with 1 cup half-and-half or whole milk
1 roma tomato, seeds removed and diced
2 tbsp cilantro, roughly chopped

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 milk at a time. Stir until mostly melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.

Source: Confections of a Foodie Bride
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