Queso Blanco

• 1 tablespoon cooking oil (veggie, olive, canola, whatever you have)
• 14 cup white onion, diced
• 1 large jalapeno, diced (or serrano, seeds and stem removed)
• 12 ounces white American cheese, shredded
• 4 ounces monterey jack cheese, shredded (optional, don't use pre-shredded)
• 14-23 cup cream (or half-and-half, or whole milk)
• 1 roma tomato, seeds removed, diced
• 1 small bunch cilantro, roughly chopped

1. Heat the oil in a saute pan.
2. Cook the onion and pepper until softened and reduce heat to medium-low.
3. Add the shredded cheese and 1/4 cup of the cream.
4. Stir until mostly melted.
5. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
6. Serve with chips, on migas.
7. Keep warm in a small crock pot, if desired.

cooking oil, white onion, jalapeno, cheese, cheese, cream, roma tomato, cilantro

Taken from www.food.com/recipe/queso-blanco-489603 (may not work)