Last night, my sister was pretty bored….And well, we all know boredom=hunger in our family. It’s a pretty special trait if you ask me. ;p It was a great excuse to spend some time on Pinterest, narrow down our options, and take a trip to Publix for all the ingredients. After that, we spent the evening spinning our own twist on the recipes and making them our own. It was so much fun! 🙂
We had a Mexican themed night (it is our absolute favorite!). We made this chicken tacos with lots of different toppings, and homemade churros for dessert (I forgot to snap a pic of those, sadly. However, if you add me on Snapchat, you’ll be able to see the mid-eaten churros photo there: sophiainza). The best thing we made last night, though, was this Blanco Queso. It was creamy, and gooey and perfectly warm for a Mexican themed evening.
Juli and I love to visit all the Mexican restaurants in our area. And, I’ll be honest, I totally judge a place based on it’s queso. It has to be perfectly creamy, no lumps, not to spicy, and made with very strong cheese. Our favorites are from Lime and Moe’s. Both are so delicious. This recipe is a nice mix between the two. Absolutely delicious and although we chose not to, you can add a nice kick to it with some diced jalapeños.
Also, check out and like my sister’s photography page on Facebook here. 😉
Here’s the recipe. 🙂
Serves: 8-10 guests
Time: 30 minutes
- 3 Tablespoons oil
- ½ cup finely diced onion
- 2 cups heavy cream
- 16 ounces Monterey Jack cheese, grated
- 8 slices American white cheese
- shredded mexican cheese for garnish
- 2 Tablespoons cilantro, chopped
- In a medium sauce pan, heat oil over medium heat. Add onions, and sauté for 4 minutes or until tender.
- Next, add the heavy cream and bring to a boil. Remove from heat and add Monterey Jack cheese and American cheese. Stir until melted.
- Return to low heat until it reaches desired temperature. Stir in cilantro and serve over burritos, or enchiladas or use as a dip.