Football is so close I can taste it! (Eww?)
I hope you have your kickoff party menu planned. If not, you should make this. Because there is nothing better than chips and queso.
I’ve been craving Mexican food like mad but really, what’s new? I’ve already told my husband that the day he gets home, we’re going to our favorite Mexican restaurant. I just can’t bring myself to go there without him. Plus, if he’s not there, I can’t order a margarita and what’s the point of going for Mexican if I can’t get a margarita?
And I know you’re all “Why don’t you just go to Chipotle?”
Because Chipotle doesn’t have queso.
So I’ve been making this queso blanco and then I have this whole thing that I do. I lay out chips in a single layer on a plate and put a spoonful of queso on each chip and then I top each one with a pickled jalapeño. And then I eat them with a glass of wine over Sonic ice. It’s my nightly routine.
Some people’s nightly routines consist of taking their makeup off and painting their nails. I eat chips and queso in bed at 1 am.
It is what it is.
This queso blanco really does taste like the stuff you’d find at your fave Mexican place. And it’s even better because you can adjust the heat to your liking. It’s also super simple to make and I imagine you could put it in a small slow cooker on the warm setting to keep it warm all day.
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- 1 tablespoon olive oil
- 1/4 cup white onion diced
- 1 large jalapeño seeds and stem removed; minced
- 12 ounces white American cheese shredded
- 4 ounces Monterey Jack cheese shredded
- 1/4-2/3 cup cream half-and-half, or whole milk
- 2 roma tomatoes seeds removed and diced
- 1 small bunch cilantro roughly chopped
Heat the olive oil over medium heat in a large saucepan. Add onion and jalapeño; cook until softened, stirring frequently.
Reduce heat to low; add cheese and 1/4 cup of the cream. Stir until almost melted. Stir in tomatoes, cilantro, and additional cream a little at a time until it reaches your desired consistency.
Serve hot with chips.