Queso Blanco with Guacamole
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Queso blanco is a rich, creamy cheese sauce enhanced with fire roasted peppers, spices and a heaping side of fresh guacamole.
Ingredients
- 2 tablespoons salted butter
- ½ medium white onion, diced
- 5 cloves garlic, minced
- 1 large jalapeño pepper
- 1 large poblano pepper
- ¾ teaspoon kosher salt
- 1½ teaspoons cumin, ground
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 4 ounces cream cheese, room temperature, full-fat
- 1¾ teaspoons sodium citrate
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, white block, grated
- 4 ounces monterrey jack cheese, grated
- Guacamole
- 2 large ripe avocados
- 2 tablespoons white onion, finely chopped
- 2 tablespoons fresh jalapeño, finely diced
- ¾ teaspoon garlic powder
- 1½ tablespoons lime juice
- ½ teaspoons kosher salt, plus more to taste
Instructions
- Fire roast – Below are two ways to fire roast the jalapeño and poblano pepper.
- Stovetop – Using medium-high to high heat, cook the ingredients over an open flame rotating as it chars until blackened all over. Set aside until cool to the touch, then remove charred pieces. Seed, devein, dice poblano, and finely chop jalapeño. Set aside for later use.
- Broiler – Place jalapeño and poblano pepper on a quarter baking sheet and cook 6 inches below the broiler on BROIL mode, keeping a watchful eye and occasionally flipping to ensure all sides are charred (about 10-15 minutes.) Remove from the oven and set aside until cool to the touch, then remove charred pieces. Seed, devein, dice poblano, and finely chop jalapeño. Set aside for later use.
- Heat a medium saucepan over medium-high heat and add butter. Add garlic and onion and cook for 4-5 minutes, until onions are softened.
- Add finely chopped jalapeño and diced poblano and cook for another 3 minutes.
- Add seasonings, stir and cook for 1 minute.
- Remove saucepan from the heat and add cream cheese and milk. Stir until completely smooth. Next, add sodium citrate and stir until blended.
- Lower heat to low and add grated cheese in small (1 cup) batches and whisk until completely smooth. Repeat until all cheese is added. Be careful to not allow the mixture to get too hot or boil.
- Adjust seasoning with salt, if needed. If you prefer to thin out the sauce, add 1 tablespoon of milk at a time.
- Guacamole
- Mash avocados in a bowl, then add remaining ingredients. Adjust taste with more lime juice and kosher salt, if necessary.
- Assembly
- In a medium sized bowl, place guacamole in the center, creating a dome shape. You want some of the the guac to poke above the queso. Next, add warm queso and garnish with chopped cilantro, if desired. Enjoy warm.
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