Note: I know the queso isn’t as white as Queso blanco typically is. That is explained below!
Tonight is my daughter’s big spring show for preschool.
It is her very last spring show at her preschool. Next year she will be in Kindergarten and the days of sweet preschool programs filled with screaming…I mean singing…children, will be behind us.
She’s the baby, the precious girl in the family and it’s just all so bittersweet.
My son, the oldest, is our trailblazer. He teaches us how to be parents every single day and every new milestone is fun and new and exciting.
The downfall of only having two children is that the baby grows up way too fast though. I’m convinced in 3+ children families…the baby must stay the baby forever. Growing slowly and peacefully into a big kid while you are busy raising your bustling 3+ child family.
You are too busy to mourn the tiniest ones. They grow up as they must, but everyone still treats them as the baby, so they enjoy it longer and relish in their babyhood as long as they can. (don’t burst my bubble on this one y’all!)
My daughter is blasting through this thing called childhood though. I honestly think she’s trying to overtake her big brother, but thankfully nature and God don’t really allow for that.
Tonight, we’ll go up to the school. She’ll stand on the stage and belt out the lyrics to “Let it Go” and “What Does the Fox Say?” and I’ll tear up.
I mean it’s a given that I’ll tear up.
Then it will be done, and this moment in our lives will be gone. On to the next one. Which will be incredible…my son has taught me that much. But yes, bittersweet…that’s the perfect word for this day.
On an unrelated note, we made queso the other day. Yummy Queso Blanco.
This queso blanco recipe is very similar to the Queso Blanco served at our favorite Mexican Food restaurant here.
The entire family gave this queso 2 thumbs up. My sweet baby girl even said it’s the best queso she’s ever had.
It reheats nicely as well!
Now my Queso Blanco isn’t quite as BLANCO as you might want yours…just use more Monterey Jack then cheddar for your Mexican Cheese blend!
Queso Blanco
Source: Confessions of a Foodie Bride
Ingredients:
- Olive Oil
- 1/4 cup diced sweet onion
- 1 large jalapeno seed and stem removed and finely diced
- 12 oz white American cheese (I got this from the deli!)
- 4 oz Mexican Blend cheese, shredded (I used pre-shredded, the original recipe recommends you do NOT. Worked fine for me though. For a whiter queso, use all monterey jack cheese)
- 1/4-2/3 cup whole milk
- 1 roma tomato, seeds removed and diced
- 1 small bunch cilantro chopped
Directions:
- Drizzle olive oil on the bottom of a deep pot
- Add jalapeno and onion to the pan and sautee until soft
- Add your cheese and 1/4 cup of your milk, stir until melted
- Add your tomatoes and cilantro
- Add milk until you get the consistency that you want.
- Serve!
- Olive Oil
- ¼ cup diced sweet onion
- 1 large jalapeno seed and stem removed and finely diced
- 12 oz white American cheese (I got this from the deli!)
- 4 oz Mexican Blend cheese, shredded (I used pre-shredded, the original recipe recommends you do NOT. Worked fine for me though. For a whiter queso, use all monterey jack cheese)
- ¼-2/3 cup whole milk
- 1 roma tomato, seeds removed and diced
- 1 small bunch cilantro chopped
- Drizzle olive oil on the bottom of a deep pot
- Add jalapeno and onion to the pan and sautee until soft
- Add your cheese and ¼ cup of your milk, stir until melted
- Add your tomatoes and cilantro
- Add milk until you get the consistency that you want.
- Serve!
How old is your baby? How do you feel about them growing up?
BEST ever Queso dip!!!!!!! I deleted all my other Queso pins on pinterst in favor of this one. Thanks for sharing! My tummy thanks you too!
Yey! I’m so glad you love it!