Restaurant Style Queso Blanco

We went out to eat this week at a local Mexican Restaurant . My cute Aunt Diane was out here from Utah for a quick visit. She is the super bubbly, generous, funny, and loving type. We were all happy to spend some time with her and soak up her enthusiasm for life. We were sitting in the restaurant catching up and perusing the menu when we decided that we should definitely order the queso dip as an appetizer. As I started to order for myself and then my kids, the queso dip somehow got lost in the back of my mind. It never got ordered. Never fear! I decided to make it the next day to fill that craving! It is fantastic served immediately after being done cooking. Get your favorite tortilla chips and enjoy this warm, cheesy, tasty dip. And a word to the wise: After chopping your jalapeno pepper, wash your hands! I know from first hand experience. I almost lost an eye last night! Ouch!

Restaurant Style Queso Dip

  • 1 tablespoon butter or olive oil
  • 1/3 cup white onion, finely diced
  • 1 large jalapeno, seeds and stem removed, finely diced
  • 12 ounce white American cheese, shredded
  • 4 ounce Monterrey Jack cheese, shredded
  • 1/2 to 1 cup cream, half-and-half, or whole milk
  • 2 roma tomatoes, seeds removed and diced
  • 1 small bunch cilantro, roughly chopped

Heat butter in a medium saucepan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the cream.  Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.  Serve immediately with tortilla chips

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