White Queso
This White Queso dip is smooth and mildly spicy, made with white American cheese and roasted jalapeños. Learn how easy it is to make a cheese dip just like your favorite Mexican restaurant!
Servings: 10
Ingredients
- 3 jalapeños
- 1 cup whole milk
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 pound white American cheese chopped
- 1 cup Monterey Jack cheese freshly grated
Instructions
- Preheat oven to 425 degrees F.
- Spray a small baking sheet with non stick spray and set aside.
- Remove the stem from the jalapeños, then slice in half and remove the seeds and membranes.
- Lay the jalapeños on the baking sheet skin side facing up.
- Roast in the oven for 15-20 minutes until skin has blackened and peppers are soft.
- Remove the peppers from the oven and using tongs, place them in a container with a lid to allow them to steam for several minutes.
- Once the peppers have cooled to the touch, remove them from the container and peel the blackened skins off of them. Roughly chop them and set aside.
- In a medium size saucepan, pour 1 cup of milk. Add the salt and garlic powder. Stir to combine.
- Heat over medium heat, stirring frequently, until the milk on the edges starts to bubble.
- Add in the chopped American cheese in batches, stirring while the cheese melts.
- Once the American cheese has completely melted, add in the Monterey Jack cheese as needed until the cheese has a nice, thick consistency.
- Stir in the chopped jalapeños.
- Serve the cheese warm with tortilla chips.
Notes
- Milk: Whole milk creates a nice, creamy white queso dip. It's not recommended to substitute with a lower percentage of milk for this recipe. You can substitute with canned evaporated milk.
- Monterey Jack: Use this additional cheese to help thicken the queso. Be sure you are using freshly grated cheese, not packaged shredded cheese.
- Jalapeño: Roasting fresh jalapeños gives a nice flavor and a mild spice to the dip. If you want to increase the heat you can use Serrano peppers. Use a poblano for less heat. You can also substitute with canned roasted jalapeños or green chiles.
- Storing: Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Reheating: Reheat over low heat on the stovetop stirring while warming. Add a splash of milk if needed to help thin it back out.
Nutrition
Calories: 227kcal | Carbohydrates: 3g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 893mg | Potassium: 117mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 589mg | Iron: 0.4mg