1 large jalapeno, seeds and stem removed, finely diced
12 ounce white American cheese, shredded
4 ounce Monterrey Jack cheese, shredded
1/2 to 1 cup cream, half-and-half, or whole milk
2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped
Instructions
Heat butter in a medium saucepan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the cream. Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve immediately with tortilla chips
Originally Submitted
6/1/2013
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