Three Cheese Queso Blanco

1. 1

   Place water, cumin, and bouillon cube in a saucepan and bring to a boil.

2. 2

   As soon as the bouillon cube is dissolved turn the burner to medium and slowly whisk in about 4 ounces of the heavy cream.

3. 3

   When the mixture begins to bubble add in the cubed American cheese. You will have to whisk quite a while until the cheese is almost melted.

4. 4

   Add in 4 more ounces of the heavy cream and bring back to a bubble. When bubbling add in the cream cheese and whisk until fully incorporated.

5. 5

   Add remainder of the heavy cream and shredded Monterey Jack. Whisk until all the cheese is melted and remove from the heat.

6. 6

   We like to add cilantro and diced tomatoes to our queso sometimes. You can garnish however you like. You can also keep this warm in a small crockpot on low.

* Per serving · 4 servings · Values may vary.

No additional tips available.