The last time I was at Applebee’s I tried their queso blanco and I loved it. It was cheesy, spicy and perfect for dipping chips in. I knew it couldn’t be that hard to recreate this dish at home.
Today’s secret recipe will show you exactly how it’s done. Serve this this creamy white spicy queso at your next party and it’s guaranteed to be a hit.
This recipe calls for roasted poblano peppers, you can learn how to roast your own peppers by following these instructions on our forum: Go Here
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New Secret Recipe
1 tablespoon refined coconut oil (or other neutral oil)
1 small onion, divided
1 medium roasted poblano pepper, seeded, deveined, and minced (divided)
1/2 cup heavy cream
8 ounces Monterey Jack cheese, cut into chunks
4 ounces white cheddar cheese, cut into chunks
1 1/2 tablespoons fresh chopped cilantro, divided
1 Roma tomato, deseeded and diced
Cut onion in half and mince one half. Set aside.
Warm oil in a small saucepan over medium heat. Add 2/3 of minced poblano and grate 1/2 onion into pan. Stir to coat and cook for 3-5 minutes until tender. Add cream and bring to a bubble. Add cheese a little at a time, stir until cheese is melted. Stir in 1 tablespoon cilantro.
To create a simple pico de gallo: Combine chopped onion, tomato, 1/2 tablespoon cilantro, and remaining poblano in a bowl.
Pour queso blanco into a medium size serving bowl (2 1/2 cup or larger). Top with pico de gallo. Serve and enjoy!
Makes 2 Cups
Source: Secret Recipe Forum
Until Next Time… Be Well!
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