Queso Blanco Recipe
Introduction
Queso Blanco is a creamy, flavorful cheese dip perfect for parties or a cozy night in. With a blend of mild cheeses and a mild kick from jalapeños, it melts smoothly into a delicious treat paired with chips or veggies.
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup chopped onion
- 1-2 jalapeños, chopped (remove seeds for less heat)
- 1 4-oz can diced green chiles
- 8 oz white American cheese
- 8 oz shredded Monterey Jack cheese
- 1/2 cup milk
- 2 tablespoons juice from a jar of pickled jalapeños
- Cilantro for garnish
Instructions
- Step 1: In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and jalapeños, sautéing until tender, about 5 minutes.
- Step 2: Add the diced green chiles, American cheese, Monterey Jack cheese, milk, and jalapeño juice to the pan.
- Step 3: Whisk the mixture continuously until the cheese melts and the sauce becomes smooth.
- Step 4: Remove the pan from heat and keep whisking often until the queso thickens slightly.
- Step 5: Serve the queso warm, garnished with chopped cilantro.
Tips & Variations
- For a milder dip, remove all jalapeño seeds and use only 1 pepper.
- Use a combination of cheeses based on availability, such as substituting pepper jack for a spicier kick.
- Add a splash of lime juice for a fresh, tangy note.
Storage
Store leftover queso in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently to restore creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this queso without jalapeños?
Yes, simply omit the jalapeños and jalapeño juice for a milder cheese dip. You can add a pinch of cayenne or paprika if you want some heat without the peppers.
What chips pair best with Queso Blanco?
Classic tortilla chips are a perfect match, but pita chips or fresh vegetable sticks like carrots and celery also work well for dipping.
PrintQueso Blanco Recipe
This creamy Queso Blanco is a flavorful, cheesy dip made with a blend of white American and Monterey Jack cheeses, sautéed onions, jalapeños, and green chiles. Perfectly smooth and mildly spicy, it’s ideal as a warm dip for chips or as a topping for your favorite Mexican dishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 4 cups (serves 6-8) 1x
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Base Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup chopped onion
- 1–2 jalapeños, chopped (remove seeds for less heat)
- 1 4-oz can diced green chiles
Cheese and Dairy
- 8 oz white American cheese
- 8 oz shredded Monterey Jack cheese
- 1/2 cup milk
Additional Flavorings
- 2 tablespoons juice from a jar of pickled jalapeños
- Cilantro, for garnish
Instructions
- Heat the oil and sauté vegetables: In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1/4 cup chopped onion and 1-2 chopped jalapeños, then sauté until they are tender and fragrant, about 5 minutes.
- Add cheeses and liquids: Stir in 1 4-oz can diced green chiles, 8 oz white American cheese, 8 oz shredded Monterey Jack cheese, 1/2 cup milk, and 2 tablespoons of juice from jarred pickled jalapeños.
- Melt and blend the cheese: Whisk the mixture continuously over medium heat until the cheeses have completely melted and the sauce is smooth.
- Thicken the queso: Remove the pan from heat and keep whisking regularly to allow the queso blanco sauce to thicken to a creamy consistency.
- Serve garnished: Serve the queso blanco warm, topped with freshly chopped cilantro for a burst of fresh flavor.
Notes
- For less heat, remove the seeds from the jalapeños before chopping.
- You can adjust the consistency by adding more or less milk depending on how thick you want the queso.
- Use freshly chopped cilantro just before serving to maintain its vibrant taste.
- This dip is best enjoyed warm for optimal flavor and texture.
Keywords: Queso Blanco, queso dip, cheesy dip, Mexican appetizer, Monterey Jack cheese dip, spicy cheese sauce
