Winning Recipes 2012

JANUARY - "DIP IT"

Submitted by Lori

Queso Blanco

Yields about 2 cups queso -

INGREDIENTS

1 tablespoon olive oil
1/4 cup white onion, finely diced
1 large jalapeno, seeds and stem removed; finely diced
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded)
1/2 to 1 cup cream, half-and-half, or whole milk
1 – 2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped
1/8 tsp cayenne pepper (optional)

Heat the oil in a saute pan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the cream. Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.

NOTE:  For maximum flavor - it is best not to use pre-shreddded cheese- cheese starts to lose its flavor as soon as it is shredded.