makes approximately 2 cups1 tablespoon refined coconut oil (or other neutral oil)
1 small onion, divided
2 - 4 jalapeno peppers, seeded, deveined, and minced (divided)
½ cup heavy cream
8 ounces Monterey Jack cheese, cut into chunks
4 ounces white American cheese, cut into chunks
1 ½ tablespoons fresh chopped cilantro, divided
1 Roma tomato, deseeded and diced
Cut onion in half and mince one half. Set aside.
Warm oil in a small saucepan over medium heat. Add 2/3 of minced jalapeno and grate ½ onion into pan. Stir to coat and cook for 3-5 minutes until tender. Add cream and bring to a bubble. Add cheese a little at a time, stir until cheese is melted. Stir in 1 tablespoon cilantro.
To create a simple pico de gallo: Combine chopped onion, tomato, ½ tablespoon cilantro, and remaining jalapeno in a bowl.
Pour queso blanco into a medium size serving bowl (2 ½ cup or larger). Top with pico de gallo. Serve and enjoy!
COOK’S NOTE: Adjust jalapenos according to the heat you would like. For mild heat, add less. For a spicier dip add more.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
