by Marsha L. » Tue Dec 30, 2008 11:19 pm
I found this recipe several places, so it must be the standard. I suspect the half-and-half is what makes it nice and oozy/pourable. Are you using a double boiler?
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QUESO BLANCO
1 cup finely shredded cheese (Monterey Jack, Asadero or Chihuahua)
4 oz. cream cheese (1/2 of an 8 oz. pkg)
4 oz fresh green chiles, chopped
1/4 cup half & half (more as needed)
2 tbsp finely chopped onion
2 tbsp finely chopped cilantro
1 serrano pepper, finely chopped
2 tsp cumin
salt to taste
Put all ingredients into a double boiler and cook over medioum heat until melted and well blended. Stir occasionally; more half & half may be added to create desired consistency.
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And, welcome to the forum!
Marsha Lynch
LEO columnist, free range cook/food writer/food stylist