This is the recipe that I use for chile con queso blanco. I've never used queso blanco para fundido (which I think just means white cheese for melting) but it would probably work in this recipe. It sounds like the cheese melts just fine but you're looking for more of a sauce and adding it to half & half will make it a sauce.
CHILE CON QUESO BLANCO
Categories: Appetizers, Dips, Cheese, Mexican
Yield: 1 1/4 cups
1 c Asadero cheese; shredded *
4 oz Jalapeqos, chopped;
4 oz Poblanos, deveined, roasted &
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin, ground
1/2 ts Salt
Heat all ingredients over low heat, stirring constantly,
until the cheese is melted. Serve warm with tostaditas.
(If this is made with julienned poblanos, it's called
"queso con rajas de chile").
*Asadero is sold in rounds, sliced or unsliced. If it's from Wisconsin then it's more than likely Muenster without the rind. If it's from California it's a processed cheese and will sub just fine for the Mexican version. You could also try QuesoQueso but not Queso Fresco (it's too crumbly).
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