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Welcome to Noreen’s Kitchen!
I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
4 tablespoons butter 1 cup onion, minced 4 cloves garlic, minced 4 jalapeno peppers, minced 1/2 cup red bell pepper, minced 1 cup Roma tomato, chopped | 1 cup canned green chilies, chopped 4 cups chicken stock 4 tablespoons all purpose flour 1 teaspoon salt 2 cups Mexican blend, shredded cheese 1 wheel, Mexican Ranchero Queso Fresco |
Step by Step Instructions
Heat a heavy bottomed deep skilled over medium heat.
Add butter to skillet and allow to melt.
Add onion, garlic, jalapenos and red bell peppers and sauté until the vegetables are soft. About five minutes.
Add flour to the vegetables and stir well allowing the flour to cook for about two minutes.
Pour in the chicken stock and whisk smooth and continue stirring until thickened. This may take up to five minutes for the flour to absorb the liquid and thicken.
Add tomatoes and green chilies and stir well.
Stir in both cheeses and stir until melted and the mixture is smooth.
Season to taste with salt.
Serve with chips, raw veggies or use this as a base for my queso sour cream enchilada bake.
ENJOY!
Queso Blanco Dip
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