My husband and I really love a good bowl of queso blanco. Whenever we go to a tex-mex restaurant, we have to order the queso, and it never fails to just hit the spot. Sometimes, I even wonder why I order a dinner…it’s the queso that I’m really after!
I really wanted to know what type of cheese was in the queso, so I’d research and various folks would mention mexican cheeses that I’ve never worked with, so I was intimidated. Plus, I tend to have trouble trusting people on random forums, like Yahoo! Answers. Why waste my time. Then, I saw a post on Confessions of a Foodie Bride about making this infamous queso, but the cheese totally threw me for a loop. White American? Really…that’s it? So, I had to give this a try, because I love Shawnda’s blog, and I knew she wouldn’t steer me wrong here.
Y’all, this is restaurant queso blanco. I’m not lying. If you want queso blanco at home, make this…you won’t regret it. We definitely loved this recipe and it couldn’t be easier to make!
Restaurant Style Queso Blanco
Source: mildly adapted from Confessions of a Foodie Bride
- 1 Tbsp cooking oil (veggie, olive, canola – whatever you have)
- 1/4 cup white onion, diced
- 1 large jalapeno or serrano, seeds and stem removed; diced
- 12 oz white American cheese, shredded
- 4 oz Monterrey Jack cheese, shredded (not pre-shredded…grate this yourself)
- 1/4-2/3 cup cream, half-and-half, or whole milk
- Heat the oil in a pot. Add the onion and pepper and cook until until softened and reduce heat to medium-low.
- Add the shredded cheese and 1/4 cup of the cream. Stir until well combined and mostly melted.
- Add in additional cream a little at a time until you reach desired consistency.