Dan’s mention of Velveeta melted with a jar of salsa last week reminded me that I made a batch of queso blanco that I forgot to post. It was originally intended to be a Super Bowl snack idea, but I would highly contend that this is a dish that could (and should) be served throughout the year. I ’ve made it both on the stove top and in a slow cooker, and both were successful. Tongues were burned licking those curves of the pot that the chips can’t reach. You have to keep a somewhat close eye when you’re making it in the the slow cooker, and keep it on the low/keep-warm settings to prevent the cheese from burning, but when you’re having a party (a party of 1 is still a party!) queso blanco can’t be beat.
I should also note that the back surgery recovery is going well! No more shooting pain down my legs, no more sleepless nights, and much more all-around happiness. Of course, I can’t do much of anything for 6 weeks (luckily, we have had lots of Lily help from the grandparents), but I’m pretty excited at the idea of this being the last surgery for a long long time. I won’t say ever. But I’ll hope it. Many thanks for the support and well-wishes!
1 Tbsp cooking oil (veggie, olive, canola – whatever you have)
1/4 cup white onion, diced
1 large jalapeno pepper, diced (remove the seeds and stem for less heat)
12 oz white American cheese, diced
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded – it doesn’t melt as well)
1/4-2/3 cup cream, half-and-half, or whole milk
1 tomato, seeds removed and diced
1 small bunch cilantro, roughly chopped
Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve on chips, tacos, tortillas, fresh vegetables, etc.
Source: Confections of a Foodie Bride