Queso Blanco

3 tablespoons unsalted butter

1 medium onion, diced

3 serrano peppers, finely diced

3 tablespoons all-purpose flour

2 cups half-and-half, warmed

½ teaspoon ground cumin

1 teaspoon dried Mexican oregano

4 poblano peppers, diced

1½ cups chihuahua cheese (about 6 ounces), shredded

6 ounces muenster cheese, shredded

1 tablespoon fresh lime juice

1 tablespoon fresh cilantro, shredded

½ ear roasted corn, kernels removed

1 jar (4 ounces) pickled jalapeño peppers, diced

In a saucepan over medium heat, melt the butter. Add the diced onion and serranos and sauté until the onion is soft and translucent.

Add the flour and stir, scraping the bottom of the pan to prevent sticking. Cook for several minutes to remove the raw flour taste from the roux.

Whisk in the heated half-and-half and cook until the sauce has thickened; it will coat the back of a spoon.

Add the cumin, Mexican oregano, and poblano peppers and stir to combine. Add the cheeses and stir over medium heat until they have fully melted. Stir in the lime juice.

Sprinkle with the cilantro, corn kernels, and pickled jalapeños and serve with warm corn tortillas or chips.

Makes four cups.

Contributed by Ivy Stark, Executive Chef at Dos Caminos in “Ultimate Nachos” by Lee Frank and Rachel Anderson (St. Martins, 2013)