Queso Blanco

2 Tbsp (28g) butter

5 tsp (13 g) all purpose flour

5 dl heavy cream (36%)

288 g sharp white cheddar cheese

2 jalapenos

1/4 cup diced green onion

3 garlic cloves crushed (around 1 tablespoon)

1 diced red bell pepper

Pinch cayenne (adjust the heat to your own preference)

Salt

Instructions

Grate cheese on the large grater and set aside. Dice jalapenos and discard the ribs and seeds. Smash and mince garlic. Dice bell pepper and green onions and set everything aside.

Melt butter in a bottom-heavy sauce pot, over medium heat.

Add diced peppers and garlic and saute until peppers start to soften.

Sprinkle flour over the top and stir to coat the peppers with flour. Slowly pour in heavy whipping cream while whisking continuously. Stir in salt and cayenne pepper, if using. Keep lowly whisking as the sauce thickens (just a couple of minutes).

Lower the heat to medium-low. Add cheese to the pot, one handful at a time, while slowly stirring. Continue stirring with the whisk until cheese is all melted and smooth. Take off heat.

Stir in green onions and serve right away with your favorite tortilla chips.