- Special Pricing
Queso Blanca Salsa
- Active Time 35m
- Total Time 1h 5m
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 chilies 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
Companion recipe: 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, chilies, 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.
nutrition information per serving
267 calories; 24g total fat; 70mg cholesterol; 226mg sodium; 11g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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