White Queso Recipe
My Never-Fail, Always-Requested White Queso (Yes—That One)
You know, I used to think white queso was just melted cheese with a little something thrown in (spoiler alert: it’s more than that). I remember the first time I tried to make it for a game night—let’s just say it was more glue than goo. We’ve come a long way since then! If I’m honest, this recipe is basically legendary among my friends. Even my cousin Dave, who claims to hate cheese, manages to finish half the bowl when he visits. And of course, every time someone walks in with tortilla chips, someone yells, “Hold up—where’s that queso?”
Why You’ll Love This (Seriously, It’s Family-Proof)
I make this when I need to bribe my kids into cleaning the living room—they go wild for it (sometimes a bit too wild, to be honest). My partner says it tastes just like the local Tex-Mex joint, but without that post-nacho guilt. And there’s something about gathering everyone around, dipping chips, and telling the same old stories. Oh, and I used to get so annoyed when my cheese clumped or the dip split, but I’ve cracked the code so you don’t have to go through that particular cheese trauma.
What You’ll Need (And What You Can Wing)
- 1 pound white American cheese, diced or torn up (honestly, the deli counter stuff works best, but I’ve used pre-sliced in a hurry—nobody minds!)
- 1/2 cup whole milk (sometimes I use evaporated milk if we’re out—turns out a tiny bit richer)
- 1/4 cup diced green chilies, canned works fine. Grandma swore by Hatch brand, but hey, go with what you find at the shop.
- 1–2 tbsp pickled jalapeño juice (optional, but highly recommended for pep)
- 1 handful fresh cilantro, chopped (if you hate cilantro, skip it… my best friend does!)
- 1 small tomato, diced (optional, for color—sometimes I totally forget this and no one’s sad)
- Pinch or two of garlic powder (some days I double, depends on the mood)
- Salt—just enough. Don’t worry if you forget, though. The cheese does most of the heavy lifting.
So, Here’s How I Make It (Mostly by Feel)
- Toss your cheese shreds (or squares) and milk into a medium saucepan over low heat. Low is key—if you rush it, the cheese gets funky. Stir with a wooden spoon; I always use my favorite one, the handle is so worn it’s practically an heirloom.
- Don’t worry if it looks like it’s not coming together at first. Keep stirring, trust the process. This is where I usually sneak a little taste—chef’s privilege.
- Once it’s almost smooth (a few lumps are okay, kind of like life), add in the green chiles and that jalapeño juice. If you love heat, go for both tablespoons. If not, start with one. You can always add more but it’s a pain to take out, right?
- Stir in the tomato, cilantro, garlic powder, and a bit of salt. Actually, I sometimes add the tomato at the end so it stays a little firmer—it’s up to you.
- Let everything meld together for a couple more minutes, stirring now and then, until it’s glossy and dreamy. Taste, adjust salt, and if you want it thinner, toss in a splash more milk. Too runny? Let it sit for a spell—it thickens as it cools. Magic!
- Spoon it into whatever bowl is clean, and don’t wait too long—it’s best warm, trust me.
Little Things I Figured Out the Hard Way
- If you ever get a layer of skin on top while it sits, just stir. Will it win beauty awards? No. Will anyone care? Also no.
- Trying to use shredded mozzarella one time was a misadventure—bless my optimism, but it just goes stringy. Stick with white American cheese if you can.
- Don’t stress if there are tiny cheese lumps; it happens. Maybe it’s the universe’s way of saying “homemade.”
Things I’ve Tried (Some Winners, One Epic Flop)
- Swapping in Monterey Jack for half the cheese—this gives it a little nutty balance, but you might need to up salt.
- Adding smoked paprika for a whisper of BBQ. Dad loved this, the kids not so much.
- Tried once with almond milk. Not terrible, but tasted a bit off—wouldn’t recommend unless you need to keep it dairy-free. (Even better: check out this vegan queso from Minimalist Baker if you’re in that boat.)
What You’ll Need (But, Kitchen Hacks Bailed Me Out)
- Medium saucepan (if you only have a microwave, zap it all on 50 percent power and stir every 30 seconds. I know, not fancy but it totally works.)
- Wooden spoon (or, let’s be honest, the back of a fork in a pinch)
- Cheese grater, if your cheese isn’t pre-sliced (I’ve used a veggie peeler. Not pretty to watch but it gets the job done!)
Keeping Leftovers (Like That Ever Happens…)
If by some small miracle you don’t eat it all, put it in a sealed container and fridge it up to 3 days. Reheat gently, add a splash of milk if it gets thick. Though honestly, it never lasts that long at my place—my brother once ate the last third for breakfast; no judgement.
What to Serve It With? Here’s How We Roll
- Tortilla chips, obviously. Extra salted if you can find ’em.
- Over scrambled eggs (this is my Sunday treat—sounds odd, tastes brilliant.)
- Veggies, if you’re feeling responsible.
- Or drizzle over steamed broccoli to make it edible for picky eaters (trust me, magic).
Sometimes for movie night, we all just gather round, each with a spoon, and dive in. Probably not very polite, but hey—family’s family. Oh, if you’re looking for more Tex-Mex inspiration, I love these easy nacho ideas over at Simply Recipes. Makes me wish I hadn’t eaten all my queso!
Wish I Had Known These Before (Read This Bit!)
- I once tried turning up the heat to “just speed it up a little”. Bad plan: scorched cheese has its own unique aroma. Not in a good way.
- Stir more than you think you need to—lumps hide at the bottom, the sneaky devils.
- If you want to double the recipe, do it in batches. Turns out, my old pan can’t handle double and I’m still working on getting that cheesy crust off the stove.
Okay, Real-Life Queso Questions (And My Not So Official Answers)
- Can I freeze white queso? Welllll, you can, but when you thaw it, it gets kind of grainy. Tastes fine but looks sad. I recommend eating it fresh—or, just half the recipe if you’re worried about leftovers.
- Why does my queso separate? Usually the cheese got too hot. Next time, keep that heat low and slow. I’ve done it wrong too.
- What if it’s too thick? Splash in a bit more milk and stir. Not an exact science; I probably add “just enough” every time.
- Can I make this in a slow cooker? Yep, but you gotta stir every so often so it doesn’t go lumpy. Plus, cleanup’s a breeze (except for the corners—that’s another story…).
- Do I have to use American cheese? Not strictly, but trust me, it melts like a dream. Anything else, approach with caution. Or just expect a different vibe altogether.
Wow, I’ve rambled. But really, that’s part of the charm—queso brings people together, imperfections and all. If you want another good party dip, I usually head over to Bon Appétit’s guacamole next.
Ingredients
- 2 cups shredded white American cheese
- 1 cup shredded Monterey Jack cheese
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1/4 cup diced green chilies (canned, mild or hot)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt to taste
Instructions
-
1In a medium saucepan over medium heat, melt the butter.
-
2Add the milk and heavy cream to the saucepan and heat until just steaming, but not boiling.
-
3Gradually add the shredded white American cheese and Monterey Jack cheese, stirring constantly until melted and smooth.
-
4Stir in the diced green chilies, garlic powder, and onion powder until fully combined.
-
5Simmer the queso on low heat for 2-3 minutes, stirring constantly. Season with salt to taste.
-
6Serve warm with tortilla chips. Garnish with extra chilies or chopped cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
