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Queso Blanco (White Mexican Cheese Dip)

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Ingredients

  • drained (I use 3 4oz cans) 2 cups Half & Half 1 medium Yellow Onion, diced fine 3 tbsp Flour 1 tsp Cumin 1 tsp Mexican Oregano 2 Peppers
  • Serrano or Jalapeno, seeded and diced fine 3 tbsp Cilantro, chopped fine for garnish

Details

Servings 12
Adapted from keyingredient.com

Preparation

Step 1

Directions

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 tbsp Cilantro and the Peppers.
Garnish with remaining Cilantro. Serve warm.

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 tbsp Cilantro and the Peppers.
Garnish with remaining Cilantro. Serve warm.

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