Prep Time: 5 minutes | Cook Time: 15 minutes
- 1/2 white onion, chopped fine
- 1 garlic clove, minced
- 2 jalapeños, diced
- 1 Tbsp extra virgin olive oil
- 2 cups asadero cheese, cubed (Can substitute chihuahua cheese, or monterey jack for a Tex-Mex take)
- 1 tsp cornstarch
- 8 oz can green chilies, diced
- 1/2 cup half-and-half
- 1 tsp cumin
- 1 tsp salt
- 2 Tbsp cilantro, chopped
- 1 cup pico de gallo (Optional)
Set up a double boiler on your stovetop. Bring a medium pot of water to a simmer over medium heat. Place a shatterproof, heat-proof bowl over the top of the boiling water. The top bowl should be too big to fit into the bottom pot, and therefore should just absorb the heat from the simmering water.
To begin, heat the EVOO over medium heat in a medium skillet. Add the onions, garlic, and jalapeños. Sweat, or cook, until translucent, about 5 minutes.
In your double boiler, add the 1 cup of the asadero cheese and the half-and-half. Stir continuously until the cheese begins to melt. Add the cornstarch and combine, stirring as the cheese melts more. Add the remaining cup of cheese. This will take about 3 to 4 minutes.
When the cheese appears to be nearly finished melting, add the onions, jalapeños, garlic, green chilies, cumin, and salt.
When serving, add the pico de gallo on top of the queso blanco dip with a few splashes of your favorite hot sauce. Serve immediately.
This recipe relies on timing and the right amount of heat. Never bring the water in your double boiler to a boil -- the heat won't allow the cheese and half-and-half to combine smoothly, and instead it will become gloopy.
Additionally, always use heavy cream or half-and-half. Milk, unfortunately, won't combine correctly with the cheese.
Melt the cheese slowly, and be sure to incorporate the cornstarch well. An old fondue trick, this will keep it from seizing up into a glob in your bowl as you add the other ingredients.