Copycat Chipotle Queso Blanco

culinaryginger.com

John Quinby

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

Directions at culinaryginger.com

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