Queso Blanco
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 Tbsp cooking oil (veggie, olive, canola – whatever you have)
1/4 cup white onion, diced
1 large jalapeno pepper, diced (remove the seeds and stem for less heat)
12 oz white American cheese, diced
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded – it doesn’t melt as well)
1/4-2/3 cup cream, half-and-half, or whole milk
1 tomato, seeds removed and diced
1 small bunch cilantro, roughly chopped
Instructions:
Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve on chips, tacos, tortillas, fresh vegetables, etc.
From lifeandkitchen.com