In this video, Betty demonstrates how to make Queso Blanco Dip. This is a dip similar to the one shown on the trip to Coba Cocina in Lexington, Kentucky. Great for a different dip at your next Mexican-themed get-together!
|Olive oil||1 Tablespoon|
|Onion||1/2 Small , diced|
|Fresh jalapeno pepper||1 , seeds and fibers removed|
|American white cheese||12 Ounce , shredded|
|Monterey jack cheese||4 Ounce , shredded|
|Milk||1/2 Cup (8 tbs)|
|Tomato||1 Medium , peeled, seeded, and diced|
|Fresh cilantro||10 Gram , chopped ((1 handful))|
|Tortilla chip crumbs||100 Gram ((restaurant|
1. In a skillet, heat olive oil over low to medium flame, and saute onion and jalapeno pepper until softened.
2. Add shredded white cheese, Monterey Jack cheese and ¼ cup of milk. If needed, turn the heat to low and stir until melted.
3. Stir in tomato, cilantro, and the remaining ¼ cup milk. Cook until dip reaches desired consistency.
4. Serve with restaurant-style tortilla chips.