Tuesday, December 21, 2010

White Queso

The hubs and I love us some Mexican Food. Tempt us with anything that has Cilantro, Lime, and some heat- and we are IN! There is nothing quite like that white queso they serve at Mexican Restaurants! This one comes pretty darn close – although I will probably add a little extra heat next time (shocker!) hah

{Please excuse the terrible photo – poor lighting & lack of time!! ugh.}

Print Print Save Save

White Queso

Source: Confections of a Foodie Bride

Yield: 2 Cups


1 TBS Cooking Oil (Vegetable or Canola)
1/4 Cup White Onion, diced
1 Large Jalapeno or Serrano, seeds and stem removed - diced
12 oz White American Cheese (I have the deli give me 3 slices on 10) - shredded
4 oz Monterrey Jack cheese, shredded (optional; don’t use pre-shredded)
1/4-2/3 Cup Cream, Half-and-Half, or Whole Milk
1 Roma Tomato - seeds removed and diced
1 Small Bunch Cilantro - roughly chopped


Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.

Serve with Tortilla Chips or Warm Homemade Tortillas

Tip: Great to use a small crockpot or Fodue Pot to keep it warm for a party! ( I doubled the recipe so that it filled the small crockpot)

  Pin It

Leave a Comment