Quick Queso Blanco
In honor of all things cheese I bring you…Quick Queso Blanco!! It was important for me to come up with a queso recipe because first of all, my Darb is a huge lover of cheese. Secondly, this would be a great addition to your Cinco de Mayo spread and lastly, I miss my Tater. You might wonder what queso and Tater have to do with one another but the fact is that I became a queso lover after my first trip to New Mexico. The queso at La Posta de Mesilla is out of this world amazing. I literally dream of this place. The last time I visited, we ate there twice…in two days. Everything from the old stucco building to the outside terrace is magnificent. I will admit that this queso isn’t quite the same but my family loved it and so will yours.
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Tips & tricks to achieve the most delicious cookies of your life!
Here are some other recipes to make your Cinco de Mayo even more delicious…Easy Baked Churros, The Perfect Margarita, and Chicken Enchilada Bowls.
This recipe starts with three cheeses…Monterey Jack, Pepper Jack and Cream Cheese {if you prefer a spicy dip then add all Pepper Jack}. All of these cheeses have a great melting quality which is extra important in a queso dip. You can buy them already shredded but I highly recommend that you grate it yourself. The cheese you buy in the store is coated with a substance that keeps it from sticking together and also doesn’t melt quite as well.
I made mine on the stove top in a high-sided skillet. Add all three cheeses, a can of Rotel and stir over medium heat until it is melted.
To finish it off, I added a 1/2 cup of heavy cream {half and half would work too} and a few spices to make it extra silky smooth and tasty.
Then like any good food blogger would do…I served it to my sweet family for dinner with steak and fried rice. They don’t even question the randomness of it all anymore…or the fact that I am late to the table because I want to get a great photograph while it is still warm. I guess this is the “new normal”. Happy Cinco de Mayo!!
Ingredients
- 8 oz. Monterey Jack Cheese {shredded}
- 8 oz. Pepper Jack Cheese {shredded}
- 8 oz. Cream Cheese
- 1 10 oz. can Rotel {tomatoes and green chilies}
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
- 1/4 tsp cumin
Instructions
- Combine all three cheeses and Rotel in a medium pot over low heat. Stir and heat until the cheeses melt and you have a smooth consistency. Add heavy cream and spices, stir and serve warm.
Notes
- Â You can make the dip and keep it warm in a crock pot if you want to serve it at a party.
