Queso Blanco Recipe
Our favorite queso blanco recipe is quick, simple, and extra cheesy - add tortilla chips for the perfect addition to your next party!
Servings: 10
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 (4-ounce) can diced green chilies
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin, optional
- 1 cup shredded white sharp cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped tomatoes
Instructions
- Melt butter in a medium pot over medium-low heat. Whisk in flour until bubbly.
- Add milk and stir until well combined. Add green chilies, garlic salt, onion powder, chili powder and cumin.
- Add cheese and mix until smooth. Add cilantro and tomatoes right before serving and mix well. Serve warm with tortilla chips or vegetables for dipping.
Video
Notes
Make ahead of time. This recipe only takes 10 minutes to make, but if you make it a little early, prepare the recipe up through adding the cheese, then transfer to a small slow cooker and keep on the warm setting for a few hours before serving. Add chopped cilantro and tomatoes right before serving.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or in a freezer-safe container in the freezer for 1-2 months. Reheat slowly over low heat adding more milk if needed to help smooth out the dip.
Nutrition
Serving: 1g | Calories: 105kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 326mg | Potassium: 75mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 0.3mg | Calcium: 128mg | Iron: 0.2mg