White Queso
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White Queso
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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!
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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 Information
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Calories
227kcal
(11%)
Carbohydrates
3g
(1%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
893mg
(37%)
Potassium
117mg
(3%)
Fiber
0.1g
(0%)
Sugar
2g
(4%)
Vitamin A
600IU
(12%)
Vitamin C
5mg
(6%)
Calcium
589mg
(59%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 893mg | 37% |
| Potassium | 117mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 589mg | 59% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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