📝 About This Recipe
This luxurious Queso Blanco is the gold standard of Tex-Mex appetizers, offering a silky-smooth texture and a complex flavor profile that far surpasses store-bought versions. Inspired by the legendary 'White Sauce' found in the heart of San Antonio, this dip balances the creamy mildness of American-style white cheese with the vibrant kick of fire-roasted chilies and aromatic cumin. It is the quintessential party starter, designed to stay perfectly melty and dip-ready from the first chip to the last.
🥗 Ingredients
The Cheese Base
- 1 pound White American Cheese (high-quality from the deli counter, cut into 1-inch cubes)
- 4 ounces Monterey Jack Cheese (freshly shredded for extra meltability)
- 1/2 cup Whole Milk (plus more to adjust consistency)
- 1/4 cup Heavy Cream (adds a rich, velvety mouthfeel)
Aromatics and Spice
- 1 tablespoon Unsalted Butter
- 1/4 cup White Onion (very finely minced)
- 2 cloves Garlic (pasted or finely grated)
- 4 ounces Canned Diced Green Chilies (mild or hot depending on preference)
- 2 tablespoons Pickled Jalapeños (finely chopped)
- 1 tablespoon Pickled Jalapeño Brine (for a tangy zip)
Seasonings and Garnish
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Onion Powder
- to taste Kosher Salt
- 2 tablespoons Fresh Cilantro (chopped for garnish)
- 1 small Roma Tomato (seeded and finely diced for garnish)
👨🍳 Instructions
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1
Prepare all your ingredients before starting the heat. Cube the white American cheese and shred the Monterey Jack. Finely mince the onions and garlic to ensure they blend seamlessly into the sauce.
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2
In a medium heavy-bottomed saucepan or a 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 do not let it brown.
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4
Stir in the grated garlic and cook for just 30-60 seconds until fragrant.
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5
Pour in the whole milk and heavy cream. Bring the mixture to a very gentle simmer—watch for small bubbles around the edges, but do not let it reach a rolling boil.
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6
Reduce the heat to low. Add the cubed white American cheese one handful at a time, whisking constantly until each batch is fully melted before adding the next.
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7
Once the American cheese is smooth, whisk in the shredded Monterey Jack cheese until fully incorporated and glossy.
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8
Stir in the diced green chilies, chopped pickled jalapeños, and the jalapeño brine. These provide the signature Tex-Mex tang.
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9
Add the ground cumin and onion powder. Whisk well to distribute the spices evenly.
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10
Taste the queso. Depending on the brand of cheese used, you may need a pinch of kosher salt. If the dip is too thick, whisk in an additional tablespoon of milk at a time until the desired consistency is reached.
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11
Keep the heat on the lowest possible setting for 2-3 minutes to allow the flavors to marry, stirring frequently to prevent scorching on the bottom.
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12
Transfer the hot queso to a pre-warmed ceramic bowl or a small slow cooker set to the 'warm' setting.
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13
Top with the diced Roma tomatoes and fresh cilantro just before serving for a pop of color and freshness.
💡 Chef's Tips
Always use 'Land O Lakes' or high-quality deli-counter American cheese; pre-packaged singles or shelf-stable blocks won't yield the same creamy result. Avoid using pre-shredded cheese in bags for the Monterey Jack, as the anti-caking agents can make the dip grainy. If the queso begins to set or thicken as it cools, simply whisk in a splash of warm milk to loosen it back up. For a smoky variation, add a teaspoon of minced chipotle peppers in adobo sauce. Never boil the cheese sauce; excessive heat will cause the fats to separate and create an oily mess.
🍽️ Serving Suggestions
Serve with thick-cut, warm corn tortilla chips sprinkled with a touch of lime salt. Pair with a crisp Mexican Lager or a classic frozen Margarita to cut through the richness. Offer a side of warm flour tortillas for dipping or making 'queso tacos'. Use as a decadent topping for loaded nachos or drizzled over grilled chicken fajitas. Serve alongside a fresh Pico de Gallo to provide a bright, acidic contrast to the creamy dip.