The best part of eating out any Mexican restaurant is, of course, the queso. And if you’re lucky, the restaurant has queso blanco. But if you want to recreate the cheesy, spicy deliciousness at home, give this recipe for queso blanco a try!
*Note: Ok, it’s a bit of a stretch to put this on a grilling blog. Mea culpa. BUT it is made with grilled corn salsa, so technically it counts. Also, it’s freakin’ awesome. So quit nitpicking and just enjoy it.
Ingredients (serves 6):
1 tablespoon vegetable oil
1 ½ cups shredded pepper jack cheese
2 spoonfuls of grilled corn salsa
½ cup cream
¼ - ½ cup milk
1. In a double boiler (or just a glass bowl over a pot of water) over medium heat, combine oil, cheese, salsa and cream.
2. Cook over medium heat, stirring constantly, until cheese is fully melted.
3. Add a little bit of milk, slowly, to reach desired consistency. Enjoy!
Goes great with grilled chicken enchiladas and grilled avocados!
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