1 1/2 c. long grain white rice
1 chile jalapeño
1 c. whipping cream
3/4 c. half and half
1/2 c. sour cream
4-oz. Wisconsin Queso Quesadilla (or Oaxaca or Wisconsin Muenster
) cheese, shredded
4-oz. Wisconsin Mozzarella cheese, shredded
4-oz. Wisconsin Fresh mozzarella cheese, shredded
1 16-oz. jar salsa, such as Frontera Corn and Poblano or Amy's Fire Roasted Vegetable
Rinse rice in sieve until water runs clear. Cook according to package directions, replacing the amount of water called for with chicken broth and placing 1 whole chile jalapeño in broth. Do not overcook—al dente rice is preferred. Remove from heat. Discard chile. Fluff rice with fork. Spread on a cookie sheet so the grains don't stick together and cool. Preheat oven to 400° Combine the creams in a bowl. In large 9"x12" rectangular or oval baking dish, layer one-half the rice, salsa, cheeses and cream in that order. Repeat. Don't overfill dish. Bake for 40-45 minutes. Serve immediately.
Makes 8 servings.
Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.
© 2017 The Wisconsin Cheeseman