Easy Restaurant-Style White Queso
Smooth and silky queso blanco dip, made using real cheese, that tastes like the one from your favorite Tex-Mex restaurant!
Servings: 9 servings
Calories: 284kcal
Ingredients
Queso
- 2 cans (12 oz each) evaporated milk
- 16 oz block white american cheese
- 8 oz block pepper jack cheese
- 4 oz can diced green chiles drained
- 1 Tbsp jarred diced jalapeños
- 1 Tbsp juice from jalapeño jar
Garnishes
- sliced jalapeños
- diced tomatoes
- minced fresh cilantro
Instructions
Prep cheese
- Shred or cube the 16 oz block white american cheese, and 8 oz block pepper jack cheese, and set aside.
Warm milk
- Add 2 cans (12 oz each) evaporated milk to a saucepan and heat over MED LOW heat until warmed.
Make queso
- Add 4 oz can diced green chiles, 1 Tbsp jarred diced jalapeños, and 1 Tbsp juice from jalapeño jar, and stir to combine.
- Add cheeses and cook, covered, and stirring often, until cheese is fully melted. Keep an eye on the heat as you’re melting the cheese, dropping it back to low if need be.
Serve
- Serve hot with desired garnishes (sliced jalapeños, diced tomatoes, minced fresh cilantro, etc) and serve with tortilla chips for dipping.
Notes
- This recipe makes approximately 3 cups of queso, which you're free to divide into as many servings as you'd like.
- I've listed this as serving 9, which is about 1/3 cup of queso per serving. But of course, the exact serving size is up to you.
- Be sure to check out the "variations of this recipe" section in the post above this recipe card for information on how to make this queso more mild, more spicy, etc.
- Storage instructions are in the post above this recipe card, under the heading "storage".
Nutrition
Calories: 284kcal | Carbohydrates: 3g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1020mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 1mg | Calcium: 719mg | Iron: 1mg
