Queso Blanco

Ingredients

8 8 servings (approx. 1/3 cup each)

2 cups (472 ml) whole milk
2 tablespoons yellow onion, finely chopped
2 tablespoons serrano pepper seeds removed, finely chopped
1 ½ tablespoons poblano pepper, seeds removed, finely chopped
1 teaspoon chipotle pepper, seeds removed and chopped from a can of chipotles in adobo sauce
1 garlic clove, peeled and grated
3 tablespoons cornstarch
Water
1 cup (240 grams) sour cream
2 cups/ 6 ounces (172 grams) Monterey jack cheese, grated
1 cup/3 ounces (86 grams) sharp white cheddar, grated
1 tablespoon fresh tomato, seeds and juice removed, chopped
¼ teaspoon salt or to taste

To saucepan add the milk over medium heat.
Stir in the onion, serrano peppers, poblano pepper, chipotle pepper and garlic.
Mix cornstarch with just enough water so it dissolves, stir into the milk and bring to a light bubble, cook, stirring often until thickened.
Turn down to the heat to very low and whisk in the sour cream.
Once the sour cream is incorporated, add a handful of cheese and stir until melted.
Continue to add and handfuls of cheese and stir until all the cheese is used, making sure it is completely melted before adding another handful and ensure the queso is smooth.
If too hot, the queso may turn gritty and separate.
Stir in the tomato.
Remove from the heat and allow the queso to cool, it will get even thicker as it cools.

Per serving