Queso Blanco Serves 4-8

By jmetcalf

Ingredients

• 1 teaspoon vegetable oil
• 1/2 cup diced yellow onion
• 1 clove garlic, minced
• 1 jalapeno, seeded and minced
• 1 Serrano chili, seeded and minced
• 1/4 teaspoon cumin
• 2 tablespoons salted butter
• 2 tablespoons flour
• 1 cup milk
• 6 ounces shredded Monterrey jack cheese
• Hot sauce to taste

Details

Adapted from evilshenanigans.com

Preparation

Step 1

In a medium saucepan heat the oil over medium heat until it shimmers. Add the onion, jalapeno, and Serrano peppers and saute for three minutes. Add the garlic and cumin, and cook until fragrant, about thirty seconds. Remove the vegetables pan and set aside.

Melt the butter over medium heat and add the flour. Mix well and cook for two to three minutes. Pour in the milk slowly, making sure to whisk out any lumps. Reduce the heat to medium low and cook until it begins to simmer and thicken slightly.

Add the vegetables to the sauce then turn off the heat. Add the cheese in three installments making sure the first addition is melted before adding the next. Stir in hot sauce to taste.