Queso Yummo
Ingredients
1 tablespoon olive or vegetable oil
1/4 cup white onion, diced
1 large jalapeno or serrano, seeds and stem removed; diced *I only used 1/4 of a pepper because I am a huge weenie*
16 ounces white American cheese, shredded or cubed *I used 2 eight oz packages of shredded quesadilla cheese*
4 ounces Monterrey Jack cheese, shredded
3/4 cup cream or half-and-half
1 (10 oz.) can diced tomatoes and green chilies
1-2 roma tomatos, seeds removed and diced
1 small bunch cilantro, roughly chopped *I didn't used the whole bunch, just a handfull*
Directions
Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the cheeses and 1/2 cup of the cream. Stir until mostly melted. Add the can of diced tomatoes and green chilies, the diced tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve with chips or fresh tortillas.
1 tablespoon olive or vegetable oil
1/4 cup white onion, diced
1 large jalapeno or serrano, seeds and stem removed; diced *I only used 1/4 of a pepper because I am a huge weenie*
16 ounces white American cheese, shredded or cubed *I used 2 eight oz packages of shredded quesadilla cheese*
4 ounces Monterrey Jack cheese, shredded
3/4 cup cream or half-and-half
1 (10 oz.) can diced tomatoes and green chilies
1-2 roma tomatos, seeds removed and diced
1 small bunch cilantro, roughly chopped *I didn't used the whole bunch, just a handfull*
Directions
Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the cheeses and 1/2 cup of the cream. Stir until mostly melted. Add the can of diced tomatoes and green chilies, the diced tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve with chips or fresh tortillas.
