Name: Queso Blanco
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb white American cheese (or Monterey Jack, white cheddar, or queso quesadilla); 1 cup milk or half-and-half; 1 tbsp butter; 1/2 small onion, finely diced; 2 cloves garlic, minced; 1 jalapeño or green chili, finely diced; 1/2 tsp cumin (optional); Salt and black pepper, to taste; Fresh cilantro, chopped (for garnish)

Why You’ll Love This Recipe

This queso is rich and velvety with just the right amount of spice. It comes together quickly with minimal ingredients and tastes even better than what you’ll find at your favorite Mexican restaurant. Perfect for parties, game day, or family taco night, it’s a crowd-pleaser that disappears fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

White American cheese (or white cheddar, Monterey Jack, or queso quesadilla cheese)
Milk or half-and-half
Butter
Onion, finely diced
Garlic, minced
Jalapeño or green chilies, diced
Cumin (optional)
Salt and black pepper
Fresh cilantro (for garnish)

Directions

In a saucepan over medium heat, melt butter and sauté onion, garlic, and jalapeño until softened.
Reduce heat to low and stir in milk or half-and-half.
Gradually add the cheese, stirring constantly until melted and smooth.
Season with cumin, salt, and pepper to taste.
Transfer to a serving bowl, garnish with fresh cilantro, and serve warm with chips.

Servings and timing

Serves 6–8 people.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Spicy Queso: Add diced jalapeños, serrano peppers, or a dash of cayenne.
Meaty Queso: Stir in cooked, ground beef.
Tex-Mex Style: Mix in diced tomatoes or Ro-Tel.
Creamy Blend: Use cream cheese for extra richness.
Herb Twist: Garnish with green onions, cilantro, or parsley for freshness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of milk to bring back creaminess.
Avoid freezing, as the texture may become grainy once thawed.

FAQs

What cheese works best for queso blanco?

White American cheese melts smoothly, but Monterey Jack, white cheddar, or queso quesadilla also work.

Can I make it in a slow cooker?

Yes, melt all ingredients on low heat, stirring occasionally until creamy.

Can I make it ahead of time?

Yes, prepare the queso, refrigerate, and reheat gently before serving.

How do I keep queso warm for a party?

Serve it in a small slow cooker or fondue pot on the warm setting.

Can I make it without butter?

Yes, simply sauté vegetables in a little oil or skip sautéing altogether for a smoother dip.

Can I use evaporated milk?

Yes, it makes the queso extra creamy and prevents curdling.

How do I thicken queso?

Simmer longer or stir in a little cornstarch slurry (cornstarch mixed with water).

Can I make queso dairy-free?

Yes, use dairy-free cheese and unsweetened almond or oat milk, but the flavor will differ.

Can I use pre-shredded cheese?

It’s better to shred cheese yourself since pre-shredded has anti-caking agents that affect melting.

How spicy is queso blanco?

It depends on the peppers you use—jalapeños add mild heat, while serranos make it spicier.

Conclusion

Queso Blanco is a creamy, cheesy, and delicious dip that elevates any snack spread or Mexican-inspired meal. With its smooth texture and customizable flavors, this easy recipe will quickly become your go-to for parties, family dinners, and everything in between.