Queso Blanco recipe  Share this recipe on FacebookA chile cheese sauce typically served as a dipping with chips or flour tortillas. The traditional Mexican version of this cheese sauce uses Asadero cheese; the Tex Mex version of the sauce uses Jack cheese. You can use whichever cheese (Asadero or Jack) you like, or even a combination of the two.
Preparation time: 5 minutes, Cooking time: 10 minutes, Serves: 4
Ingredients 1 cup cheese (Monterey jack, Asadero or a combination), finely shredded
4 oz. green chiles, finely minced
1 Serrano chile pepper, finely chopped
2 Tbsp onion, finely minced or grated
1 Tbsp fresh cilantro (coriander), finely chopped (optional)
1/4 cup cream or half-and-half
2 tsp ground cumin
1/2 tsp salt, or to taste
Directions Put all ingredients in a double boiler or in a bowl over a pot of hot water and heat over medium heat, stirring frequently, until the cheese melts and all ingredients are well combined.
Serve the sauce in bowls with hot flour tortillas, nachos or tostadas.
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