This White American cheese is restaurant-style, alterable in heat, quick, kid-friendly, and modeled as a dip or sauce for American dishes.
What’s in This White Queso Recipes?
- White American Cheese: This is the best cheese for white queso dip. Buy slices, or a block, and chop them into small cubes so that they melt evenly.
- Mozzarella: I like to mix in some shredded mozzarella to add more depth of flavor. Shred your cheese for the best results.
- Evaporated Milk: I’ve tested this white queso recipe with every option (whole milk, heavy cream, half), but evaporated milk has given the best results over the years, both for me and for readers. It has less moisture, so it creates a smooth and creamy consistency and doesn’t separate while cooking. However, some people have luck with the other ingredients- you might need to adjust the amount of liquid or cornstarch.
- Cornstarch: Helps to thicken the queso sauce mixture to a perfectly dippable consistency. If you perfect a thinner consistency, skip the cornstarch at the start keep it on hand in case you need to thicken it later.
- Jalapenos: These add some heat and spice. You can also use green chiles.
- Spices: Amix of salt and pepper, red pepper flakes, chili powder or cumin, and nutmeg perfect the flavor.
Tips for Success
- Don’t let the milk boil. Once the milk reaches a light simmer, directly reduce to low. Never show the heat over medium/low past that point. Cheese dip that gets too hot and overcooked can become mealy, and we don’t want that!
- It’s also best to use freshly chopped and shredded cheese because pre-shredded cheese has products that can make it mealy when melted.
- Always be moving! As you add in batches of cheese to melt, be sure to always make sure it stays creamy and melts normally.
- It’s normal for queso to freeze as it cools, so stir regularly and keep it warm while serving. I like to serve it out of a Crockpot at functions for this reason. After making queso blanco on the stovetop, pour it into a slow cooker, and set it to WARM. This will keep it hot, smooth, and creamy throughout the entire party.
- I love to mix in some chorizo, taco meat ground beef, or even some oven or shredded chicken ( these products should all be fully cooked first).
- I do not recommend freezing queso because it will be mealy when thawed and backed.
How to Store and Rehear
When I have a leftover dip, I pour it into an airtight holder and store it in the refrigerator for 3-4 days. To reheat, I add a splash of milk and heat in the microwave in 15-30 second increments, exciting between each increment to make sure it’s fully heated through.
Serving Suggestions
This white queso is made for steep tortilla chips, homemade or store-bought.
And don’t stop at steep, because this queso works as a sauce for all your favorite American dishes. I love to pour it over chicken wholes, baked tacos, chicken sope, chicken nachos, and these smothered chicken fajitas. The chances are endless. My fridge is never without a batch of this white queso ready to go any moment.
How to Make Homemade White Queso Step-by-Step
Heat the Milk: Heat 12 ounces (1 can) of dry-up milk over medium-high heat in a small pot. Stir in 1 tablespoon of cornstarch and which to combine.
Melt the White American: Once simmering (bring it to just before boil- when it starts bubbling up the sides, it’s ready), immediately reduce heat to low. Immediately stir ¾ pound of white American cheese in batches. As you stir in the cheese melts. Once each batch is melted and creamy, add more. Don’t stop stirring-you to whisk the entire time while adding cheese.
Add the Mozzarella: Once done with the White American cheese, add in 4 ounces of freshly shredded Mozzarella. Again, this is constant while the cheese melts, ensuring you have a creamy blend. If you choose the cheese a bit wide, add a bit more Mozzarella.
Season the Queso: Once all the cheese is melted, stir 2 tablespoons of cut-up canned jalapenos, 1 teaspoon of chili powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
(Optional) Broil the Queso: If you want the queso to be a bit browned, pour the queso into an expert and place it in the oven. Broil for 3-4 minutes, or until cheese begins desired to bubble and brown. Top with cilantro, tomatoes, and more jalapenos if desired. Serve with tortilla chips and enjoy!
Conclusion
This recipe for homemade white queso takes a creamy, restaurant-style cheese dip made with white American cheese and mozzarella. It’s fast, kid-friendly, and can be spiced to taste with jalapenos and dressing. The queso is best served warm and set well with demon chips or as a sauce for many dishes. Key tips include using dry-up milk for a smooth feel and keeping the cheese warm while helping.