Snack / Breakfast
Queso Blanco
Ingredients
- 2 tablespoons oil
- 1/3 cup finely chopped white onion
- 2 tablespoons minced jalapeño pepper divided use
- 1 pound white American cheese
- 1/2 pound Monterey/Pepper Jack cheese
- 1/2 cup half-and-half
- 1/3 to 1/2 cup chopped tomato (optional)
Instructions
- Heat the vegetable oil in a medium pot over medium-low heat. Add the onion and half the jalapeño; sauté until the onion turns translucent.
- Stir in the cheeses and half-and-half. Reduce the heat to low and continue stirring until the cheese is fully melted and smooth.
- Add the tomatoes (optional), mix well, then remove the pot from the heat.
- Garnish with the cilantro and chopped jalapeños.
- Serve immediately with tortilla chips.
Nutrition
- Calories: 285 kcal
- Protein: 14 g
- Carbohydrates: 3 g
- Fat: 25 g
- Fiber: >1 g
Nutrition information is an estimate based on ingredients and has not been laboratory tested or independently validated.
Notes
We have used a variety of cheeses in place of both the White American and the Monterey Jack. The White American cheese does seem to be key. The Monterey Jack is best, but we've successfully replaced it with Pepper Jack, White Mild Cheddar, and Asadero.