Queso Blanco Dip Recipe
- American Cheese
- Mild Green Chillies
- Dried Oregano
- Dried Cumin
- Diced Tomatoes
You need American cheese now.I have a small can of diced mild green chillies necessity then I have dried oregano and dried cumin along with some salt and pepper and for my toppings.I’ve got cilantro pickled jalapenos and some diced tomatoes see that the tomatoes because don’t want to make my the seeds in the excess liquid in the tomato can make my blonde queso blanco a little bit runny and I don’t like that okay my heavy cream actually this is my half a half it’s almost where I want to you see there’s bubbles around the edge now turn the heat down and start adding your American cheese and you just add it and as it melts.
You add a you know the next few chunks but you just got to stir it the whole time until everything is melted and this could take a few minutes but you’ll need to be patient don’t throw it all in on once because it can all seize up together and not melt correctly alright my cheese is just about all melted. I’m going to add my jalapeno my chili my green smiles canned chilies and then my cumin in my oregano a good bit of pepper and then you need a healthy pinch of salt and then just kind of stir these around to combine.I would say for maybe about another minute or so or until well just look for about another minute.
I’m going to take this off the peak perfect this smelled absolutely incredible now you can serve this just like this but I like to pop it under the broiler for just a few minutes and I’ve got a dish there if you’re doing this in a cast-iron skillet you don’t have to transfer but alright citrus transfer into a separate dish like so and as this sits of course it will thicken and it will thicken just within a few minutes so you obviously wouldn’t want to serve this or I do anyway I don’t want to serve this piping piping hot but for just a few minutes you can tell you’ll notice that it makes the biggest difference in terms of texture.
I’m going to pop this under the broiler just until the top starts developing lovely golden brown color then.I’m going to sit for a few minutes and then we’re ready to dig in this is why I brought mine okay so if you love to make yourself a grilled cheese and the cheese just so happens to spill on the side and get caramel nice and like crispy golden-brown that’s what that tastes like so that’s why I boil it because it’s definitely worth the extra effort but keep an eye on it because it only takes like 35 seconds well every boiler is different but they they work really quickly okay and now I just kind of sprinkle the top with my I call these my confetti topping because you’ve got your tomato color like now I want to call it a salsa
5I don’t like to add any lime juice or anything to this because you know I’m not trying to make my queso blanco watery nobody likes a watery teacher Blanco and then pickled jalapenos because pickled jalapenos are one of the best things that has ever happened in the food world ever of all time.I just can’t if you could just smell it you’d understand it’s not let’s see like that cheesy goodness.I could create I want you to just see this it creates like an outer layer I want some of that jalapeno.