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Queso Blanco
Queso Blanco
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Satisfy your cravings with a quick and budget-friendly white cheese dip, packed with protein and made with real milk. Perfect for the whole family!
Ingredients:
  • For the dip:
  • 1 tablespoon unsalted butter
  • 1 1/4 cups real whole milk
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • Pinch ground black pepper
  • 10 ounces (about 4 cups) shredded white American cheese
  • 1 tablespoon diced canned green chiles or jalapeños, optional
  • To garnish:
  • Fresh pico de gallo
  • Chopped cilantro
  • Sliced jalapeño peppers
Instructions:
  • Prepare the roux: Melt the butter in a 3-quart saucepan with sloping sides over medium-low heat. Add the flour and whisk until a loose paste forms. Cook for 1 minute.
  • Slowly pour the milk into the roux while whisking constantly to ensure a smooth sauce without any clumps.
  • Add flavor: After whisking in all the milk, sprinkle in the cumin, garlic, salt, onion powder, and black pepper. Stir until the spices are fully incorporated as you bring the mixture to a simmer.
  • Whisk the milk sauce frequently until small bubbles form on the surface, typically within 3 to 5 minutes. The sauce will thicken to the consistency of bisque or soup.
  • Add the shredded cheese gradually: When the milk sauce thickens, lower the heat to the lowest setting. Slowly whisk in the shredded cheese, adding a heavy pinch at a time and waiting for each batch to melt completely before adding more.
  • Incorporate the chiles: After whisking in all the cheese, gently fold in the diced green chiles into the queso blanco. Taste and season with more salt, if desired.
  • Achieve your perfect queso texture: Initially, your sauce may seem slightly thin to facilitate proper thickening as it cools. If your queso becomes too thick, gradually stir in additional milk, one tablespoon at a time, until it reaches the consistency you prefer.
  • Maintain a low heat: To keep the queso blanco warm for a few hours, place it on very low heat. Stir every 10 minutes to maintain a smooth texture. If the top begins to firm up, just stir to restore its creamy consistency.
  • Enjoy with pita or chips and a glass of fresh milk!

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