Queso Blanco
Queso Blanco is a creamy white cheese dip that pairs perfectly with tortilla chips or fries. It requires just 3 ingredients to make, and it’s great for parties or game watching.
If queso is on the menu at a restaurant, there’s a good chance I’ll order it. My love of queso stems from many late nights in college, when I would make a midnight food run to Taco Cabana. My Texas people know what I’m talking about!
Queso Blanco is more of a Tex-Mex dish, if you want an authentic Mexican cheese dip, then try my Queso Fundido recipe.
Ingredients Needed
The best part about this Queso Blanco is that it requires only three ingredients to make!
- White American Cheese – You can typically find this cheese in the deli counter; just ask for it to be cut into a block instead of sliced. I used white American cheese since it closely resembled the taste of ‘fast food’ queso.
- Evaporated Milk- I like the convenience of using this shelf-stable milk, but it also pairs well with the cheese. I’ve also made this queso using regular whole milk.
- Green Chilis- These are the canned green chilies that come in a 4-ounce can. Another option is to use Rotel, or diced pickled jalapenos for more spice.
How to Make Queso Blanco
Slice the block of cheese into cubes to make it easier to melt. In a large saucepan, heat the milk over medium-low heat. Use a whisk to stir it, preventing it from sticking to the bottom of the pot. Once the milk starts simmering, start adding the cubed cheese.
Do so in batches so the cheese melts evenly. You can continue whisking while the cheese is melting.
Once the cheese is melted, turn off the heat and add the diced green chilis. At this point, you can taste to adjust the seasoning. I did not think it needed any additional salt since the cheese is already salty.
How to Serve and Store
The queso will thicken as it cools. Serve immediately or continue heating it on low on the stove. If it gets too thick, add more milk, either regular or evaporated, and keep stirring over low heat.
My favorite way is to transfer the queso to a small crockpot and leave it on low.
*Tip- Turn the crockpot to high first to heat it, then switch to low once you add the queso to keep it warm.
This white queso makes an excellent dip for a party, nachos, or carne asada fries. Store any leftovers in the refrigerator for up to 4 days. Reheat it on the stove or in the microwave, stirring and adding more milk if it’s too thick.
More Mexican Party Dips
Queso Blanco
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Equipment
Ingredients
- 12 ounces Evaporated milk or whole milk (have more on hand)
- 12 ounces White American Cheese cubed
- 4 ounces Diced Green Chiles
Instructions
- Slice the block of cheese into cubes.
- Heat the milk in a saucepan over medium heat until it reaches a gentle simmer. Add the cubed cheese and continue stirring with a whisk until smooth. Add the cheese in batches to melt evenly.
- Continue whisking until the cheese is smooth. The queso blanco will thicken as it cools, if it's too thick add a little more milk till the desired consistency is reached.
- Add in the canned of diced green chilies, stir, and taste for seasoning. Serve the queso blanco immediately or keep it warm in a crockpot on low.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
