Queso Blanco

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In the fall, Saturdays are reserved for one thing in our house: College Football. On any given weekend, we spend the day watching game after game after game.

We often have other football fans over to watch the games, and I’ve developed a repertoire of Gameday recipes that I keep on hand for those days. Queso Blanco is one of those.

This dip is so easy to make. Tillamook cheese melts really well and adds a nice touch to this recipe. The sausage and Rotel give it some extra kick, and what’s college football without a little kick?

Queso Blanco

Ingredients:
1 Tbsp of Tillamook butter
1 can of Rotel tomatoes and green chiles
1 lb of pork breakfast sausage
12 oz Tillamook Vintage White Cheddar Cheese, shredded
4 oz Tillamook Monterrey Jack Cheese, shredded
1/4 – 2/3 c of milk

Directions:

Brown the pork sausage in a large skillet over medium-high heat. Set aside.

Drain the Rotel and heat the butter on medium-high heat until melted. Add the Rotel and sauté for about 2 minutes until fragrant. Set aside.

In a large saucepan, mix the cheese and 1/4 c of milk until the cheese is melted, stirring constantly.

Add the Rotel and sausage to the saucepan. Mix well. Gradually stir in milk until the queso reaches desired consistency.

Serve immediately with tortilla chips for dipping.

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Enjoy!

Disclaimer: Tillamook provided product samples for me to use in this recipe. All opinions and photos are my own.



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Comments

  1. Thanks so much for this recipe! My husband makes nachos like this but with velveeta and I have been wondering how to do it without that fake cheese!

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