Spicy Queso Blanco Applebees Copycat

makes approximately 2 cups

1 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
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