Smokey Queso Blanco
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 tbsp. oil
  • ½ yellow onion, finely chopped
  • 2 jalapenos, seeds removed, chopped
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, finely chopped*
  • 2 tbsp. flour
  • 1½ cups whole milk
  • 8 oz. Monterey jack cheese (freshly shredded)*
  • 5 oz. sharp white cheddar cheese (freshley shredded)*
  • 4 oz. cream cheese
  • Juice of 1 lime
  • 1 tsp. salt + more to taste
  • ¼ tsp. ground black pepper
Instructions
  1. Heat oil in a large skillet. Add onion, jalapenos, and garlic and cook for a few minutes until tender. Add chipotle peppers and cook a few minutes more.
  2. Add flour and stir to combine. Pour in milk and whisk until smooth and mixture begins to thicken.
  3. Add Monterey jack cheese, white cheddar cheese, and cream cheese. Stir and allow cheese to melt and mixture to thicken.
  4. Stir in lime juice, salt, and pepper. Taste and add more salt if needed.
  5. Serve warm with tortilla chips!
Notes
*I find that any time I buy a can of chipotle peppers in adobo sauce, I only need 1-2 for a recipe. To keep from tossing the rest, pour the contents of the can into a freezer-safe bag and smooth the contents out so the bag can freeze flat. When you need a pepper, just break off what you need!
*Freshly shredded cheese will melt better than pre-packaged shredded cheese.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/queso-blanco/