Queso Blanco

This Queso Blanco with green chilis is a creamy, velvety cheese dip that brings together the mild, milky richness of white American cheese with the vibrant, slightly spicy flavor of green chilis. The base of this dip is a smooth, luscious blend of melted cheese, enhanced with the freshness and gentle heat of diced green chilis. Spiced with a hint of cumin, it offers a balanced, savory taste with a touch of warmth. Perfect for dipping tortilla chips, drizzling over nachos, or as a complement to various Tex-Mex dishes.

Recipe

  1. Bring pot of water to a boil, placing glass bowl in pot above water level, so that the heat can melt the cheese.

  2. Place the cheese in the glass bowl with the heavy cream, and butter, to melt. Stir continuously. Turn down the temperature level to medium - low heat.

  3. Fold in green chilis and add cumin powder. Season to taste

Ingredients

  • 1 lb land o' lakes white American cheese

  • 1 (4 ounce) can diced green chilies, undrained

  • 4 tbsp of butter

  • 1⁄2 - 1 cup heavy cream, depending on thickness of dip you like

  • 1/4 tsp of ground cumin powder

Equipment

  • Large Pot

  • Heat safe bowl to act as a "double boiler"

  • Tbs/Tsp

  • Measuring cups