Queso Blanco

Queso Blanco

Many make Queso with the “cheese food product” that can sit on the shelf through the ages, but I like real food and knew that there had to be a way to make “real” Queso with real cheese.  Tried all kinds of cheeses but wasn’t having much luck.  The dip would end out stringy or a great big lump of rubbery cheese.  I knew that Mexican restaurants had been making Queso for a long time and not all of them were using the stuff you get in a jar or the “cheese food product”, so started asking around, got several recipes and then “tweaked” it to make it the way I liked it.  Here is the final product.  Hope you like it.

1 cup of asadero cheese or chihuahua cheese, shredded fine – Some of the recipes used Monterey Jack and added 2 tablespoons of cream cheese to the recipe, but it was not as flavorful as using the Mexican cheeses.  In a pinch, if you cannot find the Mexican cheeses, you can use that option.

4 ounces green chilies, chopped

1/4 cup half and half

2 tablespoons finely chopped onion

2 tsp. cumin

1/2 tsp. salt

1 tablespoon fresh cilantro, chopped fine

Put all the ingredients into a double boiler and heat on medium heat.  Cook, stirring occasionally, until cheese is melted and well blended.  Keep warm and serve with chips or tortillas.


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