Ingredients for Queso Blanco Mexican White Cheese Dip
- 16 ounces Monterey Jack Cheese
- 1/4 cup chopped Green Chilies
- 1/2 cup Half And Half
- 1/4 cup finely diced White Onions
- 1/4 teaspoon Ground Cumin
- 1 pinch Salt
- 1-2 Serrano Peppers, finely minced
- 2 tablespoons chopped Fresh Cilantro
- freshly ground Black Pepper, to taste
- 16 ounces White American Cheese
- 16 ounces Chihuahua Cheese
- 16 ounces Asadero Cheese
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How to Make Queso Blanco Mexican White Cheese Dip
- Combine 16 ounces of your chosen cheese (Jack, Chihuahua, Asadero, or a blend) and 1/2 cup of milk in a double boiler. If you don't have a double boiler, you can create one by placing a heat-safe bowl over a simmering pot of water, ensuring the bottom of the bowl doesn't touch the water.
- Cook over medium heat, stirring frequently, until the cheese is completely melted and smooth, about 8-10 minutes.
- Stir in 1/4 cup chopped green chiles (optional, for a spicy kick!), and 1/4 teaspoon of cumin.
- Taste and adjust seasoning with salt and freshly ground black pepper to your preference.
- Serve immediately with warm tortilla chips or flour tortillas for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
14g
Fat
64g
Carbs
2g