Skillet Queso Blanco

published Nov 19, 2021
Queso Blanco Recipe

This queso is unbelievably creamy, slightly spicy, a little smoky, and totally irresistible.

Serves6

Prep5 minutes

Cook12 minutes to 15 minutes

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queso blanco (white cheese) dip
Credit: Kelli Foster

There is nothing I love more with tortilla chips than a warm batch of queso blanco (sorry, guacamole!). Flavored with smoky ground cumin and diced green chiles, and garnished with a duo of pickled jalapeños and fresh cilantro, it’s rich and unbelievably creamy, a little smoky, and totally irresistible. It’s a winning dip for any occasion, and also the perfect addition to a tray of nachos, tacos, and burgers. I consider it a must-order appetizer at restaurants, and guess what? It also happens to be quick and easy to make at home with just a handful of basic ingredients. 

What to Serve with Queso Blanco

While queso blanco is a dip (and an irresistible one, at that!), there are absolutely no wrong ways to eat it. So, no judgment if you dig right in with a spoon. Tortilla chips, pita chips, potato chips, and pretzels are all natural partners to a warm bowl of queso blanco, and here are a few of our other favorite ways to serve it.

Credit: Kelli Foster

What’s the Best Cheese to Make Queso Blanco With?

A block of Monterey Jack cheese! While it has a mild flavor, you simply cannot beat the meltability of Monterey Jack, which is a key factor when making a creamy cheese dip. Just be sure to start with a block of cheese, rather than the pre-shredded stuff. Or if you want to give your dip a bigger kick of spice, try swapping in pepper Jack instead.

How to Store Queso Blanco

If you don’t eat the whole batch of queso in one sitting (there’s enough to serve six), don’t worry — you can stash the leftovers in the fridge for later. Leftovers will keep in an airtight container for up to four days. When you’re ready to eat, just warm the portion you want to eat in a saucepan over medium-low heat, stirring occasionally, until heated through.

Queso Blanco Recipe

This queso is unbelievably creamy, slightly spicy, a little smoky, and totally irresistible.

Prep time 5 minutes

Cook time 12 minutes to 15 minutes

Serves 6

Nutritional Info

Ingredients

  • 1/2

    small yellow onion

  • 8 ounces

    Monterey Jack cheese (about 2 cups)

  • 1 (4-ounce) can

    diced green chiles

  • 3 tablespoons

    unsalted butter

  • 1/2 teaspoon

    ground cumin

  • 1/2 teaspoon

    kosher salt

  • 2 tablespoons

    all-purpose flour

  • 1 1/2 cups

    whole milk

  • Fresh cilantro leaves (optional)

  • Pickled jalapeños (optional)

Instructions

  1. Finely dice 1/2 small yellow onion (about 1/3 cup). Grate 8 ounces Monterey Jack cheese on the large holes of a box grater (about 2 cups). Drain 1 (4-ounce) can diced green chiles.

  2. Melt 3 tablespoons unsalted butter in a large high-sided skillet over medium heat. Add the onion, 1/2 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened, about 3 minutes. Add 2 tablespoons all-purpose flour and whisk until the flour is completely absorbed, about 30 seconds. The mixture will be foamy and there should be no dry pockets of flour left.

  3. While whisking constantly, slowly pour in 1 1/2 cups whole milk. Bring to a simmer over medium heat, whisking often. Continue to cook, whisking often, until thickened enough to coat the back of a spoon, 2 to 3 minutes.

  4. Reduce the heat to low. Add the cheese a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Add the chiles and stir to combine. Garnish with pickled jalapeños and/or fresh cilantro leaves if desired. Serve warm.

Recipe Notes

Storage: Refrigerated leftovers in an airtight container for up to 4 days. Warm in a saucepan over medium-low heat, stirring occasionally, until heated through.