Creamy and rich with the perfect level of spice, the ideal dip for any occasion.
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I know that every time I write about any Latin-inspired dishes I resort to talking about Taco Tuesday and I promise this is the last time I am going to mention it. As much as I love a good taco, I have always found queso blanco to be the perfect starter to any Mexican-inspired meal. Rich and spicy with a creamy consistency that pairs beautifully with fresh salty tortilla chips. Ever since I was a kid if queso blanco was on the menu I was going to order it. When I found this recipe for homemade queso blanco I was ecstatic to be able to make and enjoy one of my favorite appetizer items at home whenever I wanted.
The exact origin of queso blanco is hard to pinpoint, it is certainly very old and has its roots in Latin American cuisine. It blends cheese with a mixture of green chiles, jalapeños, and pickled jalapeño juice to give an authentic and distinct flavor that could only be queso blanco. In just four simple steps and about fifteen minutes you can have a deliciously flavorful queso blanco that you will enjoy for years to come.
Is Queso Blanco Healthy?
If you break down the ingredients you have to start with the queso itself. Blending cheese and milk as your core ingredients will certainly mean that your finished dish will have a high fat content, but also good doses of calcium and protein, too. Meanwhile, the chiles and jalapeños are rich in vitamin C and beta carotene which are beneficial to skin health and your immune system. This recipe is already gluten-free and vegetarian as written, but you can make queso blanco vegan by substituting your dairy products with full-fat coconut milk and plant-based cheese.
What is the difference between green chiles and jalapeños?
It may seem odd to you that this recipe calls for both green chiles and jalapeños. After all, a jalapeño is, in fact, a green chile. You might wonder why we don’t just add more jalapeños and call it a day. The answer is simple. While jalapeños are a member of the green chile family, they are not alone, and different varieties bring different flavors. In this instance, the jalapeños you add to the recipe are to increase heat levels, even if only slightly, while your green chiles are there for their flavor.
INGREDIENTS
- 1 pound white American cheese, cubed
- 1/2 cup whole milk
- 1/4 cup diced green chiles
- 1 tablespoon pickled jalapeños, finely chopped
- 1 tablespoon pickled jalapeño juice
- 1/4 teaspoon ground cumin
- Tortilla chips, for serving
INSTRUCTIONS
Melt
Combine cheese and milk; melt over low heat.
Mix
Stir in chiles, jalapeños, and spices.
Serve
Enjoy warm with tortilla chips.
Devour!
FAQs & Tips
To store your queso blanco, allow it to cool to room temperature and transfer into a sealed airtight container and refrigerate for up to 5 days. Unlike store-bought queso blanco, your homemade dip will begin to firm and solidify. Reheat in a small pot on low heat on your stovetop, stirring frequently until warm and creamy again, and add small amounts of milk to thin if needed.
You can substitute your whole milk with heavy cream if you would like additional creaminess. Whichever you select, allow it to begin to simmer a bit before adding the cheese.
Of course. I recommend cooking some seasoned ground beef and adding it to the queso blanco. Remember that the grease from the ground beef will add additional liquid to the dip, so stir frequently.
Serving Suggestions
Your homemade queso blanco is so good that you can simply garnish it with a little sliced jalapeño and diced tomatoes and serve with warm tortilla chips. If you feel like making your own, take a look at these Air Fryer Tortilla Chips or these Keto Tortilla Chips.
This recipe is also perfect for parties or as an appetizer for Taco Tuesday (perhaps with these Bang Bang Shrimp Tacos as the main). It also serves beautifully with a cold Margarita.
Queso Blanco
Ingredients
- 1 pound white American cheese cubed
- 1/2 cup whole milk
- 1/4 cup diced green chiles
- 1 tablespoon pickled jalapeños finely chopped
- 1 tablespoon pickled jalapeño juice
- 1/4 teaspoon ground cumin
- Tortilla chips for serving
Instructions
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In a medium saucepan, combine the cubed white American cheese and whole milk over low heat.
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Stir the mixture continuously until the cheese is completely melted and the mixture is smooth.
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Add the diced green chiles, chopped pickled jalapeños, pickled jalapeño juice, and ground cumin to the cheese mixture, stirring until well combined.
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Continue to cook for an additional 3-5 minutes, stirring frequently, until the dip reaches a creamy consistency.
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Serve the queso blanco warm with tortilla chips for dipping.
Nutrition
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