Queso Blanco Dip

Queso Blanco Dip

1 Tablespoon butter
1/4 cup finely diced onion
1 large jalapeno or serrano pepper, seeded and diced
1 can (4 ounces) diced green chiles
3 cups shredded Monterey Jack cheese
2/3 to 1 cup heavy cream
1 Roma tomato, seeds removed and diced
1 small handful cilantro, roughly chopped

Heat the butter in a non-stick sauce pan. Cook the onion and pepper until softened. Add green chilies and 2/3 cup heavy cream and heat without bringing to a boil. Add shredded cheese, one handful at a time, whisking constantly. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve with warm chips.

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