Queso Blanco (White Mexican Cheese Dip)

By tjberens

A traditional Mexican white dipping sauce served with chips or hot flour tortillas for dipping. This basic recipe uses 'Jack' because it's easier to find. Use Chihuahua and/or Asadero cheeses for the more authentic Mexican version.

Ingredients

• 3 cups Monterey Jack cheese or Asadero/Chihuahua cheese, shredded fine
• 12 ounces green chilies, diced and drained (I used 3 4 ounce cans)
• 2 cups half and half
• 1 medium yellow onion, diced fine
• 3 tablespoons flour
• 1 teaspoon cumin
• 1 teaspoon Mexican oregano
• 2 peppers, serrano or jalapeno, seeded and diced fine
• 3 tablespoons cilantro, chopped fine for garnish

Details

Servings 12

Preparation

Step 1

In a saucepan, saute the diced onions and fresh chilies over medium heat in the butter until onions are soft and transparent.

Add flour and stir/scrape the bottom to prevent sticking. Cook for several minutes to remove the raw flour taste from the roux.

Whisk in the heated Half & Half until the sauce has thickened (will coat the back of a spoon).

Add the Cumin, Mexican oregano and drained green chilies. Stir to combine.

Add the cheese and stir over medium heat until the cheese has fully melted. Don't use your whisk or the cheese will create a gooey mess in the whisk wires. I use as much cheese as necessary to bring the Queso to the desired consistency.

Once the cheese has melted, add 2 tablespoons cilantro and the peppers.

Garnish with remaining Cilantro. Serve warm.