If you love Mexican food and queso dip as much as Juli and I do, this is going to be your new favorite. There is no Mexican Taco Tuesday night without queso. Especially not this one. You are going to want to try this. You might even want to make a double batch because your family is going to LOVE it. Check out what our friends over at To Eat Drink and Be Married had to say about this recipe,
“We had a Mexican themed night (it is our absolute favorite!). We made this chicken tacos with lots of different toppings. The best thing we made last night, though, was this Blanco Queso. It was creamy, and gooey and perfectly warm for a Mexican themed evening.”
Ingredients
3 Tablespoons Mazola vegetable oil
½ cup finely diced onion
2 cups Land O’ Lakes heavy cream
16 ounces Kraft Monterey Jack cheese, grated
8 slices Kraft American white cheese
shredded Kraft Mexican cheese for garnish
2 Tablespoons cilantro, chopped
Instructions
In a medium sauce pan, heat Mazola oil over medium heat. Add onions, and sauté for 4 minutes or until tender.
Next, add the Land O’ Lakes heavy cream and bring to a boil. Remove from heat and add Kraft Monterey Jack cheese and American cheese. Stir until melted.
Return to low heat until it reaches desired temperature. Stir in cilantro and serve over burritos, or enchiladas or use as a dip.
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Quick Tip: Try this with the multigrain Tostito chips…they are the best!
Thank you to To Eat Drink and Be Married for this great recipe.
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