Ask and ye shall receive! I know, it's so mean to brag about how awesome I am at making cheese dip and then wait forever to share it. Crazy thing is, I had a super hard time finding the cheese I usually use to make this stuff! How in the world does the commissary in Wiesbaden, Germany have what I need and basically every grocery store in Central Florida didn't. Well, until I got smart, slapped on my sloppiest workout gear, and went to the one store I LOATHE going to...Walmart. Walmart may suck every other day of the week, but yesterday, it was my cheese saving grace. Now, before you read this recipe and say "EWWWW, NO FRIGGIN' WAY...she uses PROCESSED CHEESE to make this stuff?!?!" I should tell you that I've tried replicating Mexican restaurant-style queso blanco with dozens of different cheeses. Nothing gave me the good, melty consistency that queso blanco requires except for processed american white cheese (the Land O'Lakes kind, to be exact). Eating processed cheese once in a blue moon won't kill you. And if you frequent a Mexican restaurant and order this stuff, it's likely processed, too. So, just suck it up and enjoy the cheesy goodness, mmmkay? D got to taste-test this batch after I was done photographing it and subsequently mumbled quite a few wonderful things about my queso making skills in between mouthfuls of cheese. Would I steer you wrong? ;)
How did this drool-worthy recipe come to be? You guys have heard me lament about how Germany had the worst Mexican food in the history of ever. Being a total Mexican food fiend stuck in a country lacking such goodness, I was in a panic whenever a chimichanga craving hit. So, I started concocting my own versions of my favorite Mexican restaurant dishes. Queso blanco is something we ALWAYS order (nothing like a side of cheese with a meal of fried meat and cheese, the American dream!), so experimenting with my own version was totally necessary. Now this dip has become what D requests on our cheat days, Sunday afternoon football parties, his birthday, and Thanksgiving, even. I've never indulged him in a Thanksgiving queso blanco request yet, but I'm sure one day he'll wear me down. Cheese is good any time of year, am I right? Overflowing queso blanco cornucopias, coming to a Thanksgiving table near you this fall.
Homemade Queso Blanco
Serves 8 (or something like that)
- 3/4 lb. to 1 lb. (roughly 4 cups) Land O'Lakes White American Cheese, shredded or cubed
- 1 cup of fat free heavy cream, divided
- 1 medium jalapeno, seeded and finely chopped
- 1 small red onion, finely chopped
- 3 Tbsp. flour
- 3 Tbsp. butter, divided
- 1 tsp. salt
- pinch of pepper to taste
- pinch of crushed red pepper flakes (if you want more heat)
1| In medium-sized sauce pot, melt 1 Tbsp. of butter over medium-low heat. Drop in chopped onions and jalapenos and saute for 2 minutes.
2| Add the remaining 2 Tbsp. of butter and allow to melt. Then add in flour and whisk together for 1 to 2 minutes until a roux is formed (grainy, pasty mixture forms around the jalapeno and onion bits).
3| Pour in 1/4 cup of the heavy cream and whisk together until roux is incorporated into the cream.
4| Add in a handful of cheese and whisk until melted. Continue alternating 1/4 cup of heavy cream and handful of cheese until all cheese is used. Continuously stir to keep the cream/cheese mixture from burning on the bottom of the pot. You may need to turn down the heat if you notice any burning.
5| Add in salt and pinch of pepper and stir together. If you can handle more heat, add in a pinch or two of crushed red pepper flakes.
6| Serve warm with your favorite tortilla chips (might I suggest Tostitos Blue Corn or Cantina chips??) and ENJOY!
For more delicious recipes, visit my Culinary Adventures page!