Queso Blanco Recipe
A white queso with roasted poblanos and pico de gallo.
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Ingredients
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Cheese Mixture
Roasted Poblanos
Pico de Gallo
Method
Prepare Roasted Poblanos
- 1
Roast the Poblano Peppers
Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and drizzle with olive oil. Roast in the oven for about 20-25 minutes, turning occasionally, until the skins are blistered and charred.
- 2
Peel and Dice the Peppers
Once roasted, remove the poblanos from the oven and let them cool. Once cool enough to handle, peel off the charred skin, remove the seeds, and dice the peppers.
Prepare Pico de Gallo
- 3
Mix the Pico de Gallo
In a mixing bowl, combine the diced tomato, finely chopped red onion, chopped cilantro, lime juice, and salt. Mix thoroughly and set aside to let the flavors meld.
Make Queso Blanco
- 4
Combine Ingredients
In a medium saucepan over medium heat, combine the white cheddar cheese, Monterey Jack cheese, milk, cream cheese, and salt. Stir continuously until the cheeses are melted and the mixture is smooth.
- 5
Add Roasted Poblanos
Stir in the diced roasted poblanos into the cheese mixture and cook for an additional 2-3 minutes until heated through.
- 6
Serve with Pico de Gallo
Serve the queso blanco in a bowl, topped with the fresh pico de gallo. Enjoy with tortilla chips or your favorite dipping snacks.
