Name: Queso Blanco Recipe
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 24.0
Cuisine: Tex Mex
Ingredients: 1 8 ounce package cream cheese; 32 ounces velveeta queso blanco; 1/2 cup milk; 1 1/2 cups salsa verde; 2 ear of corns, cooked; 1 poblano pepper, or jalapeño; 3 roma tomatoes; 1 tablespoon fresh cilantro, chopped; 4 ounces fresh kale

Queso Blanco Recipe

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35 m 2 h 24 Servings

Ingredients

1 8 ounce package Cream Cheese
32 ounces Velveeta Queso Blanco
1/2 cup Milk
1 1/2 cups Salsa Verde
2 Ear of Corns, cooked
1 Poblano Pepper, or jalapeño
3 Roma Tomatoes
1 tablespoon Fresh Cilantro, chopped
4 ounces Fresh Kale

Directions

Cut the cream cheese and Queso Blanco into cubes. Add to a slow cooker on high heat. Pour in the milk and salsa verde. Stir to combine. Cover and cook until melted and creaming, stirring periodically. Turn the heat to low.
While the cheese is melting, the corn off the cob. Add it to a cast iron skillet over medium-high heat and cook (dry, without oil) until it begins to roast and brown, about 3 – 5 minutes.
Meanwhile, remove the seeds and stem of the poblano and dice it. Add it to the pan with the corn. Stir and then cook an additional 3-5 minutes until corn has a grilled or roasted appearance.
Dice the tomatoes; finely chop the cilantro and the kale. Stir into the melted queso. Cook over low for 20 – 30 minutes, until heated through. Serve.

Notes

Use a poblano or a jalapeño depending on your personal heat preferences. Poblano peppers will be milder than jalapeños. Deseeding the pepper will also tame the heat without taking away the flavor.