Instant Pot® Queso Blanco recipe

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Ingredients

8 ounces Oaxaca cheese, shredded
4 ounces heavy cream
½ (8 ounce) package Neufchatel cheese
1 (4 ounce) can chopped green chiles
1 tablespoon finely chopped pickled jalapeno pepper
1 ½ teaspoons pickled jalapeno pepper juice

Nutrition Info

151.8 calories
carbohydrate: 2 g
cholesterol: 47.9 mg
fat: 13.2 g
fiber: 0.2 g
protein: 6.6 g
saturatedFat: 8.3 g
servingSize: -
sodium: 335.3 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Select Slow Cooker setting on a multi-functional pressure cooker (such as Instant Pot®), set temperature to High. Add Oaxaca cheese, heavy cream, and Neufchatel cheese. Stir until melted, 3 to 5 minutes. Reduce temperature to Low. Let queso cook for 5 to 7 minutes more. Pour in green chiles, jalapenos peppers, and pickling juice. Mix well.

Recipe Yield

10 servings

Recipe Note

My own rendition of a smooth queso blanco made in the Instant Pot®. Feel free to adjust heat to suit your preferences. Serve with chips or pour over nachos.

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