01/24/2018 White Queso
Recipe Courtesy of Cindy Schumacher
¾ lb. white American cheese, chopped into squares
4 oz. (1/4 lb.) fontina or mozzarella cheese, shredded
1¼ cup half and half
2 Tbsp. canned chopped jalapenos or green chilies
1 tsp. chili powder or cumin
½ tsp. ground nutmeg
1 tsp. red pepper flakes
¼ tsp. each of salt and pepper
For garnish: chopped cilantro, tomatoes, and jalapenos
Can make in crockpot.
Heat half and half over medium/high heat in a small saucepan. Once simmering (just before boil), reduce heat to low. Immediately stir in the cheese in batches, starting with the white American cheese. As you stir in the cheese, increase heat to medium and whisk constantly while the cheese melts. Once each batch is melted/creamy, add more. Don’t stop stirring.
Once done with the white American, add in the shredded fontina or mozzarella. Stir constantly while the cheese melts. Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper.
If you want the queso to be browned, pour into a small nonstick skillet and place in the oven. Broil for 3-4 minutes or until cheese begins to bubble and brown.
Top with cilantro, tomatoes, and more jalapenos if desired. Serve with tortilla chips.