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Tuesday, March 17, 2009

White Mexican Queso - not dairy free

This stuff is amazing.


It will make you turn your nose up at that yellow stuff. Velvetta & Rotel tomatoes will not satisfy you any more.

Ok, maybe not but it is really good.

First you set up a double boiler, if you don't have one (we don't) put a big metal or glass bowl on top of a pot of boiling water.

Pour in 1 cup of half and half and 1 1/2 cups of onions chopped up.

You get 6 ounces Oaxaca cheese (which can also be called Asadero or Queso Quesadilla) and cut it into smallish chunks and put it in the bowl. Then 1 pound white American cheese - we only found it in our store in the pre-sliced plastic wrapped package so that meant opening each piece and then tearing it into chunks and they join their friends in the bowl.

Now comes the hardest part - deciding how big of a wimp you are. The original recipe called for 2 jalapenos with the membranes removed and chopped. Hubby and I, being good Texans, couldn't taste it. Well I am a wimpy Texan, but I still couldn't taste it. When we made it a second time, we used 4 jalapenos and left the membrane on one and it had a nice bite. Well the kids declared it too hot, but that was after they ate alot of it.

So you decide how much jalapeno, chop it up and mix it in with the others.

Then you let it cook for 30 minutes. I know! Torture!

After 30 minutes the onions will be almost melted so if you have a kid who refuses onions - they can't see it.

Serve with chips or whatever else sounds good. I actually sliced up and apple and used that to dip with. The kids thought it disgusting but I loved it.

Not responsible for excess pounds as a result of eating this.
Warning: this dip is highly addictive.

White Mexican Queso

1 cup half and half
1 1/2 cups of onions, diced
6 ounces Oaxaca (Asadero or Queso Quesadilla) cheese, cut into smallish chunks
1 pound white American cheese, chopped
2-6 Jalepenos, membranes removed and chopped

Put all ingredients in a double boiler and let cook for 30 minutes.

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