Queso Blanco

Name: Queso Blanco
Prep time: 20 min
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

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Prep Time: 20 minutes

Author : Amy Wilson

Ingredients

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1 Tbs butter½ cup chopped onion1 jalapeno, remove seeds, finely diced1 garlic clove, finely diced2 cups half n' half12 oz. white American cheese, shredded4 oz. Monterey jack cheese, shredded2 Roma tomatoes, seeds and liquid scooped out and discarded, diced2 cups cilantro, stems removed, roughly chopped

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Instructions

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Step 1

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.

Step 2

Slowly pour in half n' half and stir to combine. Allow to warm for 4-5 minutes over medium heat.

Step 3

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.

Step 4

Add the chopped Roma tomatoes and cilantro, stirring to combine.

Step 5

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.

Step 6

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.

Step 7

Serve warm with tortilla chips, veggies, or pour over burritos or enchiladas