Creamy and rich with the perfect level of spice, Queso Blanco is an ideal dip for any occasion.
I’m not the first one to ask this question, but I’ve asked it many times: Is there anything tortilla chips and a bowl of queso can’t do? A hot, gooey bowl of queso and a pile of fresh tortilla chips have cured many a bad week in my life. Put a margarita next to it, and I’ll turn into a bright ray of sunshine, even if there’s a blizzard raging outside.
This queso blanco recipe comes in handy when you can’t make it to the local Mexican restaurant—when there’s a blizzard warning in effect, for example. Even if it’s not snowing outside, wouldn’t you like to know how to make this stuff at home? As it turns out, it’s surprisingly easy to create this bowl of happiness.
This white, cheesy sauce incorporates green chiles and pickled jalapeños for the perfect blend of spicy heat with just a touch of tang. Of course, it’s great with tortilla chips, but feel free to spoon it over enchiladas or your favorite tacos, too.
Is Queso Blanco Healthy?
Tasty, yes; healthy, not so much. Queso blanco is mostly made of American cheese and whole milk, which both contain a lot of fat and calories. But all that dairy does add some protein and calcium to this dip; and jalapeños are a source of vitamins A and C, along with potassium. Queso blanco should definitely be enjoyed in moderation.
The Difference Between Green Chiles And Jalapeños
You might have noticed that this recipe calls for both green chiles and jalapeños. While jalapeños are technically a type of green chile, they serve a different purpose in this recipe, so don’t just double up on pickled jalapeños and call it a day. The jalapeños are included to add spicy heat, while the green chiles contribute a more mild, earthy flavor. For the green chile, opt for a raw (not pickled) pepper that’s milder than a jalapeño, such as an Anaheim. If fresh green chiles aren’t available, canned diced green chiles are a great substitute—just be sure to choose a “mild” variety to keep your queso blanco from becoming too spicy!
How To Make Ahead And Store
To store your queso blanco, allow it to cool to room temperature, transfer to an airtight container, and refrigerate for up to 5 days. Unlike store-bought queso blanco, your homemade dip will begin to firm and solidify. Reheat in a small saucepan on low heat, stirring frequently, until warm and creamy again. You can add small amounts of milk to thin it out, if needed.
Serving Suggestions
This queso blanco is traditionally served with warm tortilla chips. If you feel like making your own, take a look at these Air-Fryer Tortilla Chips or these Keto Tortilla Chips. Queso blanco is perfect for party appetizer tables and goes great with raw veggies like baby carrots and celery sticks.
But don’t stop there! Try drizzling queso blanco on tacos, like these Bang Bang Shrimp Tacos or Ground Chicken Tacos. And don’t forget the Margarita, especially if you’re trying to cure a bad day!
Ingredients
- 1 pound white American cheese cubed
- 1/2 cup whole milk
- 1/4 cup diced green chiles
- 1 tablespoon pickled jalapeños finely chopped
- 1 tablespoon pickled jalapeño juice
- 1/4 teaspoon ground cumin
- Tortilla chips for serving
Instructions
- In a medium saucepan, combine the cubed white American cheese and whole milk over low heat.
- Stir the mixture continuously until the cheese is completely melted and the mixture is smooth.
- Add the diced green chiles, chopped pickled jalapeños, pickled jalapeño juice, and ground cumin to the cheese mixture, stirring until well combined.
- Continue to cook for an additional 3-5 minutes, stirring frequently, until the dip reaches a creamy consistency.
- Serve the queso blanco warm, with tortilla chips for dipping.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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