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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place water, cumin, and bouillon cube in a saucepan and bring to a boil. | 2. As soon as the bouillon cube is dissolved turn the burner to medium and slowly whisk in about 4 ounces of the heavy cream. | 3. When the mixture begins to bubble add in the cubed American cheese. You will have to whisk quite a while until the cheese is almost melted. | 4. Add in 4 more ounces of the heavy cream and bring back to a bubble. When bubbling add in the cream cheese and whisk until fully incorporated. | 5. Add remainder of the heavy cream and shredded Monterey Jack. Whisk until all the cheese is melted and remove from the heat. | 6. We like to add cilantro and diced tomatoes to our queso sometimes. You can garnish however you like. You can also keep this warm in a small crockpot on low. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
american cheese	8	ounces	cubed	335.658	26.5351	51.4827	2.2680000000000002
cream cheese	4	ounces	cubed	334.53	3.969	8.0514	32.4324
monterey jack cheese	4	ounces	shredded	100.8667	0.0	22.44	0.5667
heavy cream	16	ounces		1542.2124	12.4284	12.882	163.656
water	8	ounces		0.0	0.0	0.0	0.0
chicken bouillon cube	1			100.8667	0.0	22.44	0.5667
cumin	1	teaspoon		7.875	0.929	0.374	0.4677

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.