When it comes to making Mexican food at home, this Restaurant-Stye Queso Blanco (white cheese dip) is our new favorite. My husband loves this Queso dip, as do I. It’s about as close as I can get to what they serve at our local Mexican restaurant. Plus, it’s easy to make. I think you’re going to love this one!
This Queso Blanco Drips Off Your Tortilla Chips
I’ve been working on this recipe for months, trying to get the texture and flavor as close as possible to what is served at our local Mexican restaurant. We love El Publito’s Queso Blanco, and now we can make it at home! Or at least one very similar!
It’s just thin enough to drip off tortilla chips, with a mild cheesiness and jalapeno spice to have you coming back for more. You know what I mean? I’m drooling about it now, as I write this blog post!
See more Mexican Recipes Here. Browse Dips and Appetizers.
Ingredients for Restaurant-Style Queso Blanco
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Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. It only takes a few minutes to make this Queso Dip. Go ahead and heat your favorite corn tortilla chips in a 300°F oven so they will be nice and hot when the dip is ready.
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Using a handheld grater, shred the white American cheese and the Pepper Jack cheese. Coarsely chop the jalapeno slices.
I like to have a mix of small and large pieces of jalapeno pieces in the dip, sometimes leaving whole slices intact.
Make the Queso
Place the shredded white American cheese and the Pepper Jack cheese in a large microwave-safe bowl. Pour the evaporated milk over the cheese, followed by diced green chiles, the coarsely chopped jalapenos, and the jalapeno juice.
If you don’t have evaporated milk, you may substitute half and half, although I prefer the taste of the evaporated milk in this dip. In testing this recipe, I found that I also preferred the extra flavoring from the jalapeno juice. Do not skip this step.
Mix together with a silicone spatula. Heat in microwave for 3-4 minutes.
Stir the cheese dip with spatula or a spoon. There will be some clumps of cheese in the bowl, but don’t worry about those now. Mix in the ground cumin, garlic powder, onion powder, and cayenne pepper.
Return bowl to the microwave and heat for another 2-3 minutes, stopping to stir the dip halfway. The clumps of cheese should be nearly gone. Finish heating and give the cheese one last stir.
Allow the queso to set in the microwave until you’re ready to serve, then warm the dip for 30-60 seconds before serving. If the dip is too thick, you may stir in 3-4 tablespoons of half and half, until it is the consistency you desire.
When ready to serve, place the queso in a pretty serving dish for all to enjoy along with the hot corn tortilla chips. I like to add a few sliced jalapenos on top of the dip for garnish.
Another option is to pour the queso dip into individual serving bowls. This recipe will make a large portion, approximately 30 oz. and will serve 10-12 people.
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Restaurant-Style Queso Blanco
Ingredients
- 8 oz white American cheese shredded
- 4 oz pepper jack cheese shredded
- 12 oz evaporated milk
- 4.5 oz chopped green chiles
- 1/4 cup sliced jalapenos coarsely chopped
- 2 tablespoons jalapeno juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 3-4 tablespoons half and half if needed
- 3 tablespoons sliced jalapenos for garnish
- 16 oz favorite corn tortilla chips
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Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table. It only takes a few minutes to make this Queso Dip. Go ahead and heat your 16 oz (453.59 g) favorite corn tortilla chips in the oven so they will be nice and hot when the dip is ready.
- Using a handheld grater, shred 8 oz (226.8 g) white American cheese and 4 oz (113.4 g) pepper jack cheese. Coarsely chop 1/4 cup (22.5 g) sliced jalapenos . (I like to have a mix of small and large pieces of jalapeno pieces in the dip, sometimes leaving whole slices intact.)
- Place the shredded white American cheese and the Pepper Jack cheese in a large microwave-safe bowl. Pour 12 oz (340.2 g) evaporated milk over the cheese, followed by 4.5 oz (127.57 g) chopped green chiles, the coarsely chopped jalapenos, and 2 tablespoons (29.57 ml) jalapeno juice.
- Mix together with a silicone spatula. Heat in microwave for 3-4 minutes.
- Stir the cheese dip with spatula. There will be some clumps of cheese in the bowl, but don’t worry about those now. Mix in 1/2 teaspoon (2.46 ml) ground cumin, 1/4 teaspoon (1.23 ml) garlic powder, 1/4 teaspoon (1.23 ml) onion powder, and 1/8 teaspoon (0.62 ml) cayenne pepper.
- Return bowl to the microwave and heat for another 2-3 minutes, stopping to stir the dip halfway. The clumps of cheese should be nearly gone. Finish heating and give the cheese one last stir.
- (Allow the queso to set in the microwave until you’re ready to serve, then warm the dip for 30-60 seconds before serving. If the dip is too thick, you may stir in 3-4 tablespoons (44.36 ml) half and half, until it is the consistency you desire.)
- When ready to serve, place the queso in a pretty serving dish or individually in small bowls, along with the hot corn tortilla chips. I like to add 3 tablespoons (44.36 ml) sliced jalapenos on top of the dip for garnish.
- This recipe will make a large portion, approximately 30 oz. and will serve 10-12 people.
