Applebee's Spicy Queso Blanco

RECIPE FORUM Restaurant Chain Recipes
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1 tablespoon refined coconut oil (or other neutral oil)
1 small onion, divided
2 - 4 jalapeno peppers, seeded, deveined, and minced (divided)
½ cup heavy cream
8 ounces Monterey Jack cheese, cut into chunks
4 ounces white cheddar cheese, cut into chunks
1 ½ 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 jalapeno and grate ½ 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, ½ tablespoon cilantro, and remaining jalapeno in a bowl.

Pour queso blanco into a medium size serving bowl (2 ½ cup or larger). Top with pico de gallo. Serve and enjoy!

COOK’S NOTE: Adjust jalapenos according to the heat you would like. For mild heat, add less. For a spicier dip add more. Makes approximately 2 cups.

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I LEAVE THE JALAPENOS OUT COMPLETELY…my fam does not like the “heat”…Cin♥

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That is what makes it good for me. Perhaps you try the poblano pepper which is an ancho chile. You can get them dried, and they taste like a spicy raisin. I grow them and I pull them when green, and they have no heat just like a bell pepper. But the poblano is much tastier to me than a bell pepper. If I let them get red they have some heat.

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There is an alternative for you. Tabasco now makes what they call green sauce. It is made with tamed jalapeno peppers, and has the great flavor without the heat. My wife does not like heat, and she loves it so it might work for you.