Ingredients
Yields: About 2 cups queso
1 tablespoon olive oil
1/4 cup white onion, finely diced
1 large jalapeno, seeds and stem removed; finely diced
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded)
1/2 to 1 cup cream, half-and-half, or whole milk
1 – 2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped
Preparation
