Description
Queso Blanco is a creamy, velvety, and mild white cheese dip that’s a staple in Mexican cuisine. Perfect for chips, tacos, or drizzling over your favorite dishes, this homemade version is simple to prepare and free from artificial ingredients. It’s a hit at parties and great for satisfying your cheesy cravings.
Ingredients
Scale
- 1 tablespoon butter
- 1 small onion, finely diced
- 1 clove garlic, minced
- 2 cups whole milk
- 2 cups shredded white American cheese
- 1 cup shredded Monterey Jack cheese
- 2 teaspoons cornstarch
- 1 small jalapeño, finely diced (optional, for heat)
- Salt, to taste
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Prepare the base: In a medium saucepan, melt the butter over medium heat. Add the onion and sauté until softened and translucent, about 3 minutes. Add the garlic and sauté for another minute until fragrant.
- Create the roux: In a small bowl, mix the cornstarch with 2 tablespoons of the milk to form a slurry. Set aside.
- Heat the milk: Gradually add the remaining milk to the saucepan, stirring constantly. Heat until warm but not boiling.
- Melt the cheese: Reduce the heat to low. Slowly add the white American cheese and Monterey Jack cheese in small batches, stirring until completely melted and smooth.
- Thicken the dip: Stir in the cornstarch slurry and cook for an additional 2-3 minutes, or until the mixture thickens to your desired consistency. Add the diced jalapeño if using.
- Season and serve: Taste and add salt as needed. Garnish with chopped cilantro if desired. Serve warm with tortilla chips, or use as a topping for nachos, tacos, or burritos.
Notes
- To reheat, gently warm the queso blanco on low heat and stir to maintain its creamy consistency. Add a splash of milk if it becomes too thick.
- For a smoother texture, use freshly grated cheese rather than pre-shredded, as pre-shredded cheese contains anti-caking agents that can affect melting.
- Adjust the heat level by adding or omitting jalapeños or using a mild chili like Anaheim.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 35mg
Keywords: queso blanco, cheese dip, Mexican cheese dip, white queso