Queso Blanco
Skip the Velveeta and go for the real stuff with this delicious queso dip!
Ingredients
- 1 Tbs butter
- ½ cup chopped onion
- 1 jalapeno, remove seeds, finely diced
- 1 garlic clove, finely diced
- 2 cups half n' half
- 12 oz. white American cheese, shredded
- 4 oz. Monterey jack cheese, shredded
- 2 Roma tomatoes, seeds and liquid scooped out and discarded, diced
- 2 cups cilantro, stems removed, roughly chopped
Instructions
- In a medium saucepan, melt the butter over medium heat. Add onion and jalapeno until softened and the onion is translucent, about 4-5 minutes. Add garlic and stir for 30 seconds.
- Slowly pour in half n' half and stir to combine. Allow to warm for 4-5 minutes over medium heat.
- Gradually add in shredded American cheese and Monterey jack cheese. Continue to stir until all of the cheese has been added and melted, keeping the heat at medium.
- Add the chopped Roma tomatoes and cilantro, stirring to combine.
- The queso will be fairly runny at this point, but the longer is sits over medium to low heat the more it will thicken up.
- At this point you can transfer to a bowl if it will be eaten right away, or you can transfer to a crockpot on low heat to serve over an extended period of time.
- Serve warm with tortilla chips, veggies, or pour over burritos or enchiladas