Homemade Queso Blanco
I stumbled across this on the internet and was curious about the white american cheese over the mexican queso melting cheeses. Works out surprisingly well, tastes great, and easier on a budget.
Homemade Queso Blanco
I stumbled across this on the internet and was curious about the white american cheese over the mexican queso melting cheeses. Works out surprisingly well, tastes great, and easier on a budget.
Cooking Instructions
- 1
Be sure to not buy pre-shedded cheese. It wont melt as well. You can get your cheese at the deli, just ask for it to be in blocks that you can shred. Also, feel free to reduce the white american cheese amount and up the monterary jack cheese amount if you want a thicker queso.
- 2
Chop up your tomatos, onions, peppers and cilantro, and shred all of your cheese.
- 3
Saute your onions and peppers in olive oil until soft. Use a pan with a high edge.
- 4
Add cheese and 1/2 cup cream to sauted onions and peppers. Continually stir around in pan until the cheese is near fully melted.
- 5
Add another 1/2 cup cream, garlic powder, black pepper, and ancho chili powder. Mix well until blended. Add more cream if you want a thinner queso.
- 6
Add tomatos and cilantro. Mix well.
- 7
Remove from heat and serve. My favorite is to make a smoothered burrito with the queso.
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