Wednesday, January 30, 2013

20--- Queso Blanco Salsa

If you've followed my blog for some time now, you know that I have a love of faux cheese. Queso dip to be exact.

Yep.  The artificially colored shelf-stable stuff that comes in a jar combined with salsa.  I know. It's bad.  But it's so gooooood.

In my world, you get to have a vice.  AND if your vice isn't that bad (as in, compared to heroine) you get two.

And even though I know that I can indulge in my vice from time to time (I AM trying to avoid is as much as possible during pregnancy and breast feeding), I strive for better.

Here is my very real substitute.  Just in time for Super Bowl!

Queso Blanco Salsa
Serves 8

2 tsp olive oil
1/2 red onion, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup chopped fresh red bell pepper
1/2 cup diced green chiles (from a can), your choice of heat
1/2 cup half & half
10 oz queso fresco (whole milk variety), cut into small cubes
4 oz extra sharp white cheddar cheese, shredded
1 vine-ripe tomato, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
Salt & fresh ground black pepper

In a small food processor, combine onion, jalapeno, and red pepper and chop finely.

In a medium saucepan, heat olive oil over medium high heat.  Add chopped onion and pepper combination, and saute until fragrant, ~ 3-4 minutes.  Stir in green chiles and half & half.  Bring to a low boil, then reduce heat to medium and stir in cheeses.  Continue stirring continually until all cheese is melted 

Stir in tomato and cilantro, then season with salt and pepper to taste.  Heat through, stirring continually for additional 5 minutes.

*If you are going for spicy add a few dashes of cayenne pepper.

Serve warm with tortilla chips.

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