Queso Blanco Recipe
Queso blanco is the sort of dip that makes everyone happy. Serve it up with fresh tortilla chips, pita chips, and fresh veggies too.
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 Corn cooked
- 1 Poblano Pepper or jalapeño
- 3 Roma Tomato
- 1 tablespoon Fresh Cilantro chopped
- 4 ounces Fresh Kale
Instructions
- 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.