Queso blanco has always been a personal favorite. It’s great with chips, on nachos, chili, enchiladas, as a dip for veggies or appetizers. Smother a burrito or chimichanga with it to take your meal to the next level. I have only listed a small amount of salt as pickled jalapenos are often salty, so start with just 1/4 of a teaspoon and add more after you have finished making the sauce. Serve warm and refrigerate any leftovers in a sealed container.
1 cup of cooked grits (1/4 cup of grits cooked in 1 cup of water. Follow the directions on the package for amount of time to cook)
1 cup of water
2 teaspoons of brine from pickled jalapenos
2 tablespoons of nutritional yeast
1/4 – 1/2 teaspoon of cumin (start with 1/4 of a teaspoon)
1/4 teaspoon of salt
1/4 cup of chopped pickled jalapenos, use less if you don’t like spicy food
1/4 cup of finely chopped onion
Chopped cilantro, optional
Cook the grits and allow to sit for 10-15 minutes.
Transfer the cooked grits to a high-speed blender and add all the other ingredients except for the onions, jalapenos, and cilantro. Process for up to two minutes or until smooth.
Transfer the blender mixture to a sauce pan and add the jalapenos and onion. Heat over medium-low heat, stirring constantly to keep from sticking to the bottom of the pan. Simmer and stir for about 5 minutes or until the onions become translucent. Taste and add more salt, if necessary. Garnish with cilantro and serve warm.