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Queso Blanca Salsa

Source: Café Pasqual's Cookbook
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  1 Hour 5 Minutes
  Serves 6
This white cheese salsa is essentially the chile con queso of Old Mexico, but made with ingredients north of the border.
1/4 cup unsalted butter
1 white onion, chopped
5 Italian plum tomatoes, peeled and chopped
4 fresh mild green chiles such as New Mexico or Anaheim, roasted, seeded, peeled, and chopped (see note)
1 red bell pepper, seeded, deveined, and diced
1 yellow bell pepper, seeded, deveined, and diced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup half and half
1/2 pound cream cheese, cut into small pieces
1/2 teaspoon cayenne pepper
Other necessary recipes:
Corn Cakes with Calabacitas and Queso Blanco Salsa
To prepare the salsa, melt the butter in a large sauté pan over medium heat. When the butter sizzles, add the onion and sauté until translucent, about 7 minutes. Add the tomatoes, chiles, red and yellow bell peppers, salt, and black pepper. Cook for 10 minutes, stirring frequently.

Reduce the heat and add the half-and-half, stirring well. When heated through, add the cream cheese. Cook, stirring frequently, until the cheese melts and the mixture is thick, about 12 minutes. Stir in the cayenne pepper and remove from the heat. Let cool, cover, and refrigerate until 30 minutes before serving. (You may prepare the salsa up to 3 days in advance.)

Just before serving, reheat the salsa by placing it in the top pan of a double broiler over gently simmering water; stir frequently to prevent scorching. Adjust to taste with cayenne pepper.

NOTE: Canned green chiles may be used in place of the fresh; be sure to rinse them with water before adding to the salsa.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 267
Fat. Total: 24g
Fiber: 2g
Carbohydrates, Total: 11g
Sodium: 226mg
% Cal. from Fat: 81%
Cholesterol: 70mg
Protein: 5g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Kristin Reviewed: 07/09/2009
Okay, but not what I'm used to
This recipe was alright. I would definitely use a different kind of cheese than cream cheese, though. Maybe a goat cheese. Also, this was much chunkier than my favorite from a local Mexican restaurant. However, it's a pretty good starting off point to experiment from.
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