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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (161g) Recipe makes 2 servings |
||
| Calories 285 | ||
| Calories from Fat 190 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.2g | 32% | |
| Saturated Fat 13.0g | 64% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 904mg | 37% | |
| Potassium 331mg | 9% | |
| Total Carbohydrate 9.0g | 3% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 3.7g | ||
| Protein 16.3g | 32% | |
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Queso Blanco Mexican White Cheese Dip
By: 1Steve
Aug 19, 2002
A white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses 'Jack' for the TexMex version and Chihuahua and/or Asadero for the more traditional Mexican version.
SERVES 2
Ingredients
- 1 cup monterey jack cheese or asadero cheese or chihuahua cheese, shredded fine
- 4 ounces green chilies
- 1/4 cup half-and-half
- 2 tablespoons onions, chopped fine
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 serrano pepper, chopped fine (optional)
- 1 tablespoon fresh cilantro, chopped fine (optional)
Directions
1
Put all ingredients in a double boiler and heat on medium.2
Cook until melted and well blended, stirring occasionally.3
Serve with fresh tostadas or hot flour tortillas.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Lunch/Snacks
- Course > Condiments, etc. > Sauces > Savory Sauces
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Free of... > Gluten-free
- Dietary > High in... > High Calcium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #1285585
On Jun 2, 2009
Chef, you weren't the only one that this recipe didn't work for, and I DO cook. I'm not sure what everyone else considers to be a "good" dip, but I ended up with a bunch of semi-melted cheese with half and half floating on top. Nothing like anything I've ever seen at a Mexican restaurant. I managed to salvage mine by going back to what I know which was a Bechemel Sauce. I poured off the cream that was floating on top into a 2 cup meauring cup and then added enough half and half to make 2 cups. I took the clump of cheese that was left and cut that into small pieces. next I made a Roux by melting 1/4 of butter and then adding 1/4 cup of flour whisking constantly until it no longer had a "floury" taste. I added a little half and half to incorporate and then added the rest of the half and half, whisking constantly. Once the mixture began to thicken, I mixed in the chilies, 1 teaspoon of cumin (which I will leave out in the future) and a few dashes of hot sauce. I turned off the heat (this is important do not do the next step with the heat on) and added the chopped cheese from the mess I had before and continued to whisk until it was incorporated. Turned out to be a nice creamy cheese sauce that can be reheated in a double boiler.
From: Chef #1170162
On Feb 14, 2009
If I wasn't such a kitchen screw up I bet it would have been really good. I used Monterey Jack cheese, maybe that was the problem?? It separated and clumped up like crazy. Too much green chilies in my opinion too. But again, I am a rookie in the kitchen, and so far I'm not doing too good 
From: Denise!
On Oct 31, 2002
We really loved the flavor of this dip and it was very easy to make. The texture could have been a little smoother, but that may be due to the cheese we used. Overall, a really delicious dip that we will definitely make again.
From: Chef #283296
On Sep 4, 2006
It was very fast and easy to make. The cumin flavor overpowered the dip. I will make it again but I will cut the cumin down to 1/2 - 1 teaspoon.
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