K Kruger
TVWBB 1-Star Olympian
Queso Blanco is a hot cheese dip for tortilla chips that, like other Mexican sauces and salsas, depends on the cook; there are as many variations as there are people making it.
Here is a suggestion for a basic recipe and some suggestions for further ingredient inclusions.
1 c shredded cheese (Asadero is ‘traditional’ but often Monterey jack is used,
particularly in Mexican restaurants here, as is white American cheese. A
widely-distributed brand of Mexican cheeses is El Cacique. They make
Asadero though it’s not always available. They also make a cheese they call
Queso Blanco that works well.)
1/4 - 1/2 c half-and-half or milk
While it’s possible to use a microwave to melt the cheese, I don’t recommend it for Asadero or some jacks—it’ll end up stringy. So:
In the top of a double-boiler (or substitute a heat-proof glass bowl or a SS bowl) over, not in, very hot, not boiling, water, heat the 1/4 c of half-and-half or milk till warm. Add the cheese and melt it, stirring often. Add one or more of the following ingredients if desired, or add your own ideas. The dip will thicken a bit as it cools. Add more half-and-half if needed to make it slightly thinner than your desired consistency. Add salt and white pepper to taste. Serve in a warmed glass or earthenware bowl with tostadas or warm tortillas.
Additions:
2 Tbls minced sweet onion, such as Vidalia or Maui
1 or more small fresh serrano or jalapeño chilies, seeded and de-veined, minced
1 or more small pickled serrano or jalapeño chilies, rinsed, seeded and de-veined, minced
1 or more garlic cloves, minced
2 tsp ground cumin
2 Tbls minced tomato or salsa
3 Tbls browned finely minced chorizo sausage
Tip: For a very smooth white dip, purée the onion with the half-and-half before heating it or grate the onion using the small holes of a box grater over a bowl to catch the juices and resulting mush and use that. The peppers can be puréed as well. To remove the bite and sweeten the garlic’s flavor, boil the clove(s) in a little milk for 7-10 min. Strain out the garlic, discarding the milk, and mash or purée with the half-and-half before heating it.
If you have leftovers (or purposely double or triple the recipe), here’s a thought: Re-heat the leftover dip gently in your double-boiler and add additional half-and-half or milk to reach a pourable consistency. Adjust salt and pepper. Drizzle on scrambled egg-topped English muffins or biscuits, a chorizo-stuffed omelet, or jalapeño cornbread. Use a binder for chorizo-stuffed baked tomatoes, or as a dipping sauce for grilled barbecued brisket wraps.
Here is a suggestion for a basic recipe and some suggestions for further ingredient inclusions.
1 c shredded cheese (Asadero is ‘traditional’ but often Monterey jack is used,
particularly in Mexican restaurants here, as is white American cheese. A
widely-distributed brand of Mexican cheeses is El Cacique. They make
Asadero though it’s not always available. They also make a cheese they call
Queso Blanco that works well.)
1/4 - 1/2 c half-and-half or milk
While it’s possible to use a microwave to melt the cheese, I don’t recommend it for Asadero or some jacks—it’ll end up stringy. So:
In the top of a double-boiler (or substitute a heat-proof glass bowl or a SS bowl) over, not in, very hot, not boiling, water, heat the 1/4 c of half-and-half or milk till warm. Add the cheese and melt it, stirring often. Add one or more of the following ingredients if desired, or add your own ideas. The dip will thicken a bit as it cools. Add more half-and-half if needed to make it slightly thinner than your desired consistency. Add salt and white pepper to taste. Serve in a warmed glass or earthenware bowl with tostadas or warm tortillas.
Additions:
2 Tbls minced sweet onion, such as Vidalia or Maui
1 or more small fresh serrano or jalapeño chilies, seeded and de-veined, minced
1 or more small pickled serrano or jalapeño chilies, rinsed, seeded and de-veined, minced
1 or more garlic cloves, minced
2 tsp ground cumin
2 Tbls minced tomato or salsa
3 Tbls browned finely minced chorizo sausage
Tip: For a very smooth white dip, purée the onion with the half-and-half before heating it or grate the onion using the small holes of a box grater over a bowl to catch the juices and resulting mush and use that. The peppers can be puréed as well. To remove the bite and sweeten the garlic’s flavor, boil the clove(s) in a little milk for 7-10 min. Strain out the garlic, discarding the milk, and mash or purée with the half-and-half before heating it.
If you have leftovers (or purposely double or triple the recipe), here’s a thought: Re-heat the leftover dip gently in your double-boiler and add additional half-and-half or milk to reach a pourable consistency. Adjust salt and pepper. Drizzle on scrambled egg-topped English muffins or biscuits, a chorizo-stuffed omelet, or jalapeño cornbread. Use a binder for chorizo-stuffed baked tomatoes, or as a dipping sauce for grilled barbecued brisket wraps.