Queso Blanco
Yield: 8 servings
This homemade Queso Blanco is rich and creamy, with delicious flavor and a little bit of heat. Made with just a few ingredients, this hot cheese dip is quick, easy, and just as crave-worthy as your favorite Mexican restaurant's queso!
Ingredients
- 8 ounces white American cheese cubed or sliced (see Note below)
- 8 ounces heavy cream
- 1 tablespoon very finely minced pickled jalapeno peppers or use canned pickled jalapenos
- 3 tablespoons pickled jalapeno juice from the jar of pickled jalapenos
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
Instructions
- In a medium saucepan over medium-low heat, melt cheese and heavy cream. Stir often, until completely smooth. Or place in a mini CrockPot on low for 1-2 hours.
- Add minced pickled jalapenos, pickled jalapeno juice, cumin, and garlic powder. Stir often, until mixture is fully combined and heated through. Serve hot with your favorite tortilla chips.
Nutrition Information:
Serving: 1 Calories: 207kcal Carbohydrates: 7g Protein: 6g Fat: 17g Saturated Fat: 11g Polyunsaturated Fat: 5g Trans Fat: 1g Cholesterol: 56mg Sodium: 444mg Sugar: 6g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.