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This is the ultimate recipe for white cheese queso! Perfectly creamy and smooth (and remains that way after reheating!) this dip tastes just like what you’d find at a Mexican restaurant! Serve with a big bowl of tortilla chips for the ultimate appetizer recipe.
It’s easier than you’d think to make queso dip from scratch. A handful of ingredients and ten minutes are all you need to make a perfect cheese dip. You’ll think you opened up a Mexican restaurant right in your own home!
Ingredients You'll Need
How to make White Cheese Queso
This is just a brief overview, find detailed instructions in the recipe card below!
What else can you use queso for?
This might sound crazy, but one of my favorite things to use queso for is salads. Yes, liquid cheese as salad dressing! Don’t judge me. In fact, be like me! Put it on this chicken fajita salad. You won’t be sorry.
I also love to use it in place of shredded cheese when making bbq pulled pork nachos! Using queso for nachos makes it feel a lot more like a dish from a restaurant than our own kitchen.
The key to smooth cheese sauce
I’ve said it before, and I’ll say it again: Evaporated milk is the best dairy product for cheese sauces! It just is!
For one thing, it is shelf-stable. And, for another, the fat content is just so that it makes a smooth, creamy, dreamy sauce that doesn’t separate or curdle (provided you cook it correctly).
Speaking of! To avoid curdling a cheese sauce like this queso recipe – never, EVER bring the sauce to a boil. Ever. Cook over low and slow heat, please.
Finally, use only good quality cheese that you grate yourself. The pre-shredded cheese in a bag is filled with all sorts of stabilizers and anti-clumping agents that will wreak havoc on queso dip preparation.
White Cheese Queso
Equipment
- Saucepan or Skillet
Ingredients
- 10 ounces diced tomatoes with green chilies
- ½ small white onion diced
- 2 tsp. kosher salt
- 1 tsp. garlic powder
- 16 ounces Monterey jack cheese shredded
- 2 tsp. corn starch
- 18 ounces evaporated milk from two 12 ounce cans, with extra reserved
Instructions
- Set a large saucepan or cast iron skillet over medium heat. Cook the onion in 2 tsp. of your preferred cooking oil (I use olive oil), until it begins to soften, about 3 minutes. Stir in the diced tomatoes with green chilies, salt, and garlic powder. Cook until liquid from tomatoes has almost entirely evaporated, about 5 minutes.
- Meanwhile, while the tomatoes cook down, toss together the shredded cheese and cornstarch until cheese is well coated.
- When tomatoes have cooked down, reduce heat to low. Add in the shredded cheese (now coated in cornstarch) and evaporated milk. Cook, stirring constantly, until queso is melted, creamy, and smooth.
- Serve immediately with tortilla chips. Garnish with extra diced tomatoes, jalapeños, and cilantro, if desired.
Notes
- Leftover queso can be stored in refrigerator for up to five days.
- To reheat queso, add a splash of the reserve evaporated milk to a serving of the cold queso. Microwave in 20 second intervals, stirring between each, until white cheese queso is piping hot.
Nutrition
· by Amanda Gajdosik