📝 About This Recipe
Inspired by the sun-drenched patios of Jalisco and the beloved 'white dip' of Tex-Mex fame, this Queso Blanco is a masterclass in texture and balance. Unlike processed store-bought versions, this recipe utilizes high-quality White American cheese and Monterey Jack to create a velvety, pourable consistency that stays smooth even as it cools. Infused with fire-roasted green chiles and a hint of cumin, it delivers a gentle, smoky warmth that is absolutely addictive.
🥗 Ingredients
The Cheese Base
- 1 pound White American Cheese (high quality from the deli counter, cubed)
- 4 ounces Monterey Jack Cheese (freshly shredded)
- 1/2 cup Whole Milk (plus more for adjusting consistency)
- 1/4 cup Heavy Cream (for extra richness)
Aromatics and Spice
- 1 tablespoon Unsalted Butter
- 1/4 cup White Onion (finely minced)
- 2 cloves Garlic (pressed or grated)
- 4 ounces Canned Diced Green Chiles (mild, undrained)
- 1 tablespoon Pickled Jalapeños (finely chopped)
- 1 tablespoon Pickled Jalapeño Juice (for acidity)
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Kosher Salt (to taste)
Fresh Garnish
- 2 tablespoons Fresh Cilantro (chopped)
- 1 small Roma Tomato (seeded and finely diced)
- 1 pinch Chili Powder (for dusting)
👨🍳 Instructions
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1
Begin by prepping your cheeses. Ensure the White American cheese is cut into 1-inch cubes and the Monterey Jack is freshly grated from a block to ensure even melting.
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2
In a medium heavy-bottomed saucepan or a small Dutch oven, melt the butter over medium-low heat.
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3
Add the finely minced white onion to the butter. Sauté for 3-4 minutes until the onion is translucent and soft, but not browned.
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4
Stir in the grated garlic and cook for just 30-60 seconds until fragrant, being careful not to let it burn.
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5
Add the diced green chiles, chopped pickled jalapeños, and ground cumin. Stir to combine and let the flavors meld for 2 minutes.
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6
Reduce the heat to the lowest setting. Pour in the whole milk and heavy cream, whisking gently until the liquid is warm but not boiling.
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7
Add the cubed White American cheese in small handfuls, whisking constantly. Wait for each batch to melt before adding the next.
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8
Once the American cheese is fully incorporated, sprinkle in the shredded Monterey Jack. Continue whisking in a figure-eight motion until the sauce is completely smooth.
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9
Whisk in the pickled jalapeño juice. This adds a necessary hit of acid that brightens the heavy fats of the cheese.
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10
Check the consistency. If the dip is too thick, whisk in additional milk one tablespoon at a time until it reaches your desired silkiness.
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11
Taste and add kosher salt only if necessary, as the cheese and jalapeño juice already contain significant sodium.
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12
Transfer the hot queso to a pre-warmed serving bowl or a small slow cooker set to 'warm' to maintain its texture.
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13
Garnish the center with the diced Roma tomatoes, a sprinkle of cilantro, and a tiny dusting of chili powder for visual contrast.
💡 Chef's Tips
Always use block cheese and grate it yourself; pre-shredded cheeses are coated in potato starch which will make your dip grainy. Keep the heat low! High heat causes the proteins in the cheese to tighten and separate, resulting in an oily or rubbery mess. White American cheese is the secret to the 'restaurant style' texture—don't swap it for white cheddar unless you use sodium citrate as an emulsifier. If you have leftovers, reheat them gently on the stove with an extra splash of milk to restore the creamy consistency. For a smokier flavor, use fire-roasted canned chiles or add a tiny drop of liquid smoke.
🍽️ Serving Suggestions
Serve alongside warm, thick-cut corn tortilla chips dusted with lime salt. Pair with a crisp, cold Mexican Lager or a classic lime Margarita on the rocks. Use as a decadent topping for loaded chicken nachos or steak fajitas. Offer fresh vegetable crudités like jicama sticks and bell pepper strips for a lighter dipping option. Serve as a 'sidecar' to spicy chorizo tacos to balance the heat.