Queso Blanco Recipe

Bowl of homemade queso blanco with tortilla chips on the side.

4.97 from 94 votes

Queso Blanco Recipe

Queso Blanco is ultra creamy and smooth with green chilies and warm spices, a quick stovetop dip perfect for tortilla chips, veggies, and parties.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

rotary cheese grater

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

Recipe Tips.

Keep the heat low and stir constantly. Overheating can cause the cheese to separate and become grainy.
Using room-temperature milk and cheese will help them incorporate smoothly and avoid lumps.
We like to use a small crock pot to keep the queso warm during events.
For a spicer dip add in red pepper flakes or sliced jalapenos.

Make ahead of time. This recipe only takes 15 minutes to make, but if you make it a little early, it can be kept in a slow cooker on warm for up to 4 hours.

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