 | I am quite mad at myself. I have had this recipe bookmarked for at least for nearly five years. FIVE. I could have had the best ever queso for the last five years. I always default to Velveeta+Rotel for queso. It's easy and good. But it isn't great. This queso is great. This queso is amazing. I will never make the Velveeta variety ever again. And this is nearly as easy. Everyone loved it. And I ate way too much of it. Thanks to Confections of a Foodie Bride for another amazing recipe. |
1 tablespoon vegetable oil
1 tablespoon diced onion
1 jalapeno, seeds and stem removed, diced
12 ounces white American cheese, shredded
4 ounces Colby Jack cheese, shredded
¼ to ½ cup half and half
2 roma tomatoes, seeded and diced
Heat the oil over medium high heat in a large sauce pan. Add the onion and jalapeno, sauté until soft, about 3 to 5 minutes. Reduce the heat to medium low, add the cheese and ¼ cup of the half and half. Stir until melted. Stir in the tomatoes and any additional cream to thin it to your desired consistency.
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