Recipes
Queso Blanco Dip
6 servings
20 minutes total
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Ingredients
- 4 oz Monterey Jack cheese
- 4 oz white pasteurized processed cheese bar
- 2 medium tomatoes
- 2 jalapeño peppers
- 1 small white onion
- 2 tablespoons fresh cilantro
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- 3 tablespoons vegetable broth
- Tortilla chips (optional for dipping)
Prep
- Remove seeds and chop tomato, and pepper.
- Chop onion, and cilantro.
- Shred cheese, and cut pasteurized cheese into small cubes.
Steps
- Shred Monterey Jack cheese; cut pasteurized cheese bar into small cubes. Chop tomatoes and jalapeños finely, discarding seeds; chop onion and cilantro finely.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add tomatoes, jalapeños, onions, and salt; cook and stir 2–3 minutes until onions are tender. Stir in broth; bring to a boil.
- Reduce heat to low; whisk in both cheeses, stirring continuously, until fully melted. Transfer dip to serving bowl; sprinkle with cilantro and serve immediately, with tortilla chips, if using.
Amount per ⅙ recipe serving: Calories 150, Total Fat 11g, Sat Fat 5g, Trans Fat 0g, Chol 15mg, Sodium 590mg, Total Carb 6g, Fiber 1g, Sugars 4g, Protein 8g, Calc 20%, Vitamin A 15%, Vitamin C 40%, Iron 6%