Queso Blanco - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 cup cheese (Asadero, Chihuahua or Monterey Jack) shredded fine
4 oz. green chiles (fresh roasted if possible)
1/4 cup Half & Half
2 tablespoon onion, minced fine
1 teaspoon ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.© Jim Catanich
"Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for..." - carol h.
"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3
"Delicious recipe! In a rush I was able to simmer for 45 mins and use some red wine that's been sitting in the cabinet. To make this healthier I used whole wheat thin spaghetti and no salt added cans except for the tomato paste." - zach g.
"Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans..." - cheryl riccioli
"A unique and popular recipe. Sliced apples under a lattice crust get bathed with a sweet buttery..." - ople
"Made with a hint of molasses, these ginger cookies stay soft for days." - amy1028