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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, May 16, 2011

Queso Blanco

You know that question people ask at parties (I'm not sure what kind of parties, but go with it) "if you had to eat the same thing every day for the rest of your life what would it be?".  I will almost always answer with chile con queso.  It's creamy, spicy, cheesy and incredible with a margarita.  This recipe is for queso blanco, using white american cheese instead of the Texas standard of velveeta and fresh tomatoes, onions, jalapenos, and cilantro instead of a can of Rotel.  White American cheese can be found at the deli counter (I found mine at Kroger).

Queso Blanco
from Confections of a Foodie Bride

1 tbl vegetable oil
1/4 c. white onion, diced
1 large jalapeno, seeds and stem removed, diced (I used about 1 1/2 jalapenos)
12 oz white American cheese, shredded or diced
1/4 c. - 2/3 c. half and half
1 roma tomato, diced
1 small bunch cilatnro, chopped

Heat the oil in a small pan and cook the onion and pepper until the onions are translucent and soft.  Reduce the heat and add the cheese and 1/4 c. of the cream, stir until almost completely melted.  Add the tomato and cilantro and add cream until thinned to your liking. 




Nancy said...

Having blue corn chips with the white queso would be a nice contrast. Nancy S

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