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White Queso

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 10
Course: Appetizer
Cuisine: American , Mexican

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

    Cup of Yum
  1. Preheat oven to 425 degrees F. 
  2. Spray a small baking sheet with non stick spray and set aside. 
  3. Remove the stem from the jalapeños, then slice in half and remove the seeds and membranes. 
  4. Lay the jalapeños on the baking sheet skin side facing up. 
  5. Roast in the oven for 15-20 minutes until skin has blackened and peppers are soft. 
  6. 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. 
  7. 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. 
  8. In a medium size saucepan, pour 1 cup of milk. Add the salt and garlic powder. Stir to combine. 
  9. Heat over medium heat, stirring frequently, until the milk on the edges starts to bubble. 
  10. Add in the chopped American cheese in batches, stirring while the cheese melts. 
  11. Once the American cheese has completely melted, add in the Monterey Jack cheese as needed until the cheese has a nice, thick consistency. 
  12. Stir in the chopped jalapeños. 
  13. Serve the cheese warm with tortilla chips. 

Notes

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  • 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

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

% 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.