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Tuesday, January 11, 2011

Restaurant Style Queso Blanco

Sticking with the Mexican theme! This queso is so delicious, just like what you would get in a restaurant and is simple to make. The key to the smooth, gooey cheese dip is white American cheese. I just used a pack of white American singles, torn into pieces, but you can also get it from your deli counter. Recipe from Confections of a Foodie Bride.


Ingredients:
1 Tbsp cooking oil (like vegetable or canola)
1/4 cup white onion, diced
1 large jalapeno or serrano, seeds and stem removed; diced
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (optional; don’t use pre-shredded)
1/4-2/3 cup cream, half-and-half, or whole milk
1 roma tomato, seeds removed and diced
1 small bunch cilantro, roughly chopped

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

Serve with chips or fresh tortillas.

Linked to For the Love of Blogs Tasty Tuesday, Good Cheap Eats What's on Your Plate? and Mangoes and Chutney Fat Camp Friday.

Labels: , ,

14 Comments:

Blogger anniebakes said...

I can't tell you how good that looks right now!! I am starving. By the way, did you get the gift card in the mail? anne

January 11, 2011 at 2:04 PM  
Blogger Emily {Frilly Details} said...

This looks amazing! My hubby and I love ordering Queso Blanco, so I definitely need to try this recipe!

I am loving your blog! You have some amazing recipes and your photos are superb.

So glad you stopped by my blog. I'm your newest follower :)

January 11, 2011 at 2:25 PM  
Blogger Poekitten said...

Yum! It looks sooooooooo good:)

January 11, 2011 at 7:47 PM  
Blogger Kirby said...

Yu, I need a bowl of that and a whole bag of chips! :)

January 11, 2011 at 9:15 PM  
Blogger Danelle said...

Oh, how I love queso. And yours looks amazing!

January 12, 2011 at 12:08 AM  
Blogger Jenny said...

Love Queso Blanco and I always wanted to be able to make it at home, and now I can! I am also a bulldog momma. We have and English (Rosie)and a French (Rhett) one. Great blog, I will be back to check it out often.

January 12, 2011 at 5:34 PM  
Anonymous Julie M. said...

You are so speaking my language with this cheese dip. I could probably eat the entire bowl myself without question.

January 12, 2011 at 8:09 PM  
Blogger Christina said...

@Julie M. Oh, I could definitely eat the entire thing as a "meal"!

January 13, 2011 at 9:49 AM  
Blogger sclevenger said...

Um... yum! Thanks for sharing. I'm visiting from Good Cheap Eats.

January 13, 2011 at 1:58 PM  
Anonymous Shawnda said...

Glad you liked the queso! I could eat it every day for... yeah, every day :) Great blog you have going!

January 14, 2011 at 3:39 PM  
Blogger Lisa said...

Ooohhh, cheesy and gooey. This sounds very tempting.

January 15, 2011 at 12:02 AM  
Blogger Desi said...

Love this! I will definitely be making this!

February 23, 2011 at 10:33 AM  
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C + C Marriage Factory: Restaurant Style Queso Blanco

Restaurant Style Queso Blanco

Sticking with the Mexican theme! This queso is so delicious, just like what you would get in a restaurant and is simple to make. The key to the smooth, gooey cheese dip is white American cheese. I just used a pack of white American singles, torn into pieces, but you can also get it from your deli counter. Recipe from Confections of a Foodie Bride.


Ingredients:
1 Tbsp cooking oil (like vegetable or canola)
1/4 cup white onion, diced
1 large jalapeno or serrano, seeds and stem removed; diced
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (optional; don’t use pre-shredded)
1/4-2/3 cup cream, half-and-half, or whole milk
1 roma tomato, seeds removed and diced
1 small bunch cilantro, roughly chopped

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

Serve with chips or fresh tortillas.

Linked to For the Love of Blogs Tasty Tuesday, Good Cheap Eats What's on Your Plate? and Mangoes and Chutney Fat Camp Friday.

Labels: , ,