Categories: Appetizers

Ingredients

• Queso Blanco:
• 1 tbsp vegetable oil
• 1/2 small onion, minced
• 1 to 3 jalapenos, seeded, deveined, and minced
• 1/2 cup heavy cream
• 8 oz. Monterey Jack, cut into chunks
• 4 oz. White American cheese, cut into chunks
• 1 tbsp cilantro, chopped
• Some cooking oil
• Pico de Gallo:
• 1/2 small onion, chopped
• 1/2 tbsp frehs cilantro, chopped
• 1 jalapeno, seeded, deveined, minced
• 1 Roma tomato, de-seeded, diced

Directions

1. Heat the oil over medium heat, then saute the onion and jalapenos for 3 to 5 minutes.

2. Add the heavy cream to the mixture and bring it to a simmer.

3. Slowly add in the cheese, making sure that all the chunks melt completely before adding more.

4. When all the cheese is melted, mix in the cilantro. When the mixture is cooked, transfer it into a small bowl—-this is your Queso Blanco.

5. Make a simple Pico de Gallo by mixing all the Pico ingredients together in a medium-sized bowl.

6. Top the Queso Blanco with some Pico de Gallo before serving.

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