Authentic Mexican Queso Blanco Recipes

QUESO BLANCO DIP

Steps:

• Place American cheese and about 1/4 cup half-and-half in a saucepan over low heat; cook and stir until cheese starts to melt, about 5 minutes. Slowly start stirring half-and-half into cheese mixture, about 2 tablespoons at a time, until cheese begins to melt and mixture is smooth, about 5 minutes more. Continue adding more half-and-half.
• Season cheese mixture with cumin, black pepper, and salt; add red pepper flakes, a little at a time, until desired spiciness is reached.
• Cook and stir cheese dip until cheese is fully melted, adding more half-and-half if needed to thin it out, 5 to 10 minutes more. Remove from heat and top dip with chili powder.

QUESO FUNDIDO WITH CHORIZO

Steps:

• Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won't need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It'll take about 6-7 minutes to cook.
• Once cooked, remove the excess fat from the skillet or place the cooked chorizo over a paper towel to absorb the fat.
• Place the chorizo in an oven proof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large oven proof dish.
• Place the grated cheese over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
• Remove form oven and place over a heat proof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.

QUESO BLANCO MEXICAN WHITE CHEESE DIP

Steps:

• Put all ingredients in a double boiler and heat on medium.
• Cook until melted and well blended, stirring occasionally.
• Serve with fresh tostadas or hot flour tortillas.

AUTHENTIC MEXICAN QUESO BLANCO

Steps:

• In a bowl, mix cheese and cornstarch until cheese is coated.
• Melt butter in large saucepan on medium heat.
• When butter is melted, add onion and garlic. Cook until onions are clear (about 3-5 mins). Add tomato and cook for 2 mins.
• Stir in evaporated milk and cheese.
• Stir in chiles and all of your spices.
• Keep stirring until cheese is thoroughly melted and looks more like a dip. Then, add cilantro.
• If queso looks too thick, add 2 TBSP milk to thin out. Add additional 1 TBSP until you reach desired thickness.

QUESO BLANCO

Steps:

• Add the spices: Once all of the milk has been whisked into the pot, add the cumin, garlic, salt, onion powder, and black pepper. Whisk the spices in completely while bringing the milk up to a simmer.
• Gradually whisk in the shredded cheese: Once the milk sauce has thickened, decrease the heat to the lowest setting. Whisk in the shredded cheese a heavy pinch at a time, adding the next batch of cheese only when the previous batch has melted completely.
• Adjust the consistency: When first prepared, the sauce will be slightly thin. This is to allow the queso to thicken properly as it cools. If you find your queso is too thick, add more milk, a tablespoon at a time, until it reaches your desired consistency.
• Keep warm over very low heat: If you plan to serve the queso blanco over the span of a couple of hours, keep the dip warm over very low heat. Stir every 10 minutes to keep it smooth. If the top of the dip starts to firm up, simply stir to replenish its creamy consistency.
• Serve with pita or chips: and a glass of real milk!

AUTHENTIC CHILE CON QUESO

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

AUTHENTIC WHITE QUESO

Steps:

• Set up a double boiler on your stovetop. Bring a medium pot of water to a simmer over medium heat. Place a shatterproof, heat-proof bowl over the top of the boiling water. The top bowl should be too big to fit into the bottom pot, and therefore should just absorb the heat from the simmering water.
• To begin, heat the olive oil over medium heat in a medium skillet. Add the onions, garlic, and jalapeños. Sweat, or cook, until translucent, about 5 minutes.
• In your double boiler, add the 1 cup of the asadero cheese and the half-and-half. Stir continuously until the cheese begins to melt. Add the cornstarch and combine, stirring as the cheese melts more. Add the remaining cup of cheese. This will take about 3 to 4 minutes.
• When the cheese appears to be nearly finished melting, add the onions, jalapeños, garlic, green chilies, cumin, and salt.
• When serving, add the pico de gallo on top of the queso blanco dip with a few splashes of your favorite hot sauce. Serve immediately.

MEXICAN QUESO DIP

Steps:

• Melt butter on low heat. Whisk in flour. Whisk for 2 minutes.
• Add grated Asadero Mexican Cheese or Queso Quesadilla cheese.
• Stir in 1 cup half and half. Whisk on low heat until cheese sauce is melted and mostly smooth.NOTE: Sauce may be lumpy until heated and melted. If it does not melt, turn up the heat a very little, whisk, and add in a splash of half and half until it is smooth.
• Remove from heat and keep stirring until smooth. More half and half may be added to thin out queso dip to desired texture.
• Stir in chopped green chiles, chopped jalapenos, diced tomatoes, minced garlic cloves, and cilantro.
• Pour into serving bowl and serve with tortilla chips or serve over your favorite Mexican dishes.
• NOTE: This recipe has been updated as of 3/2022 to reflect comments. It appears newer stovetops heat too high on low so a roux of flour and butter has been added to the recipe to fix it.

THE BEST MEXICAN WHITE CHEESE DIP

Steps:

• Place cheese, milk, and butter in a sauce pan over low heat.
• Heat until melted - stirring frequently.
• Stir in the green chillis, cumin, garlic salt, and the cayenne pepper. Remember, it doesn't take much cayenne.
• Add more milk if you want it thinner.
• Serve immediately with chips, tortillas, and your favorite mexican dish.

WHITE CHEESE DIP (5 MINUTE RECIPE!)

Steps:

• Combine the cheese cubes and milk (and optional water) into a large glass microwave safe bowl. Microwave on high for 5 minutes, stirring every minute. The mixture might seem watery during the first few stirs, but will come together as a nice runny dip after all the cheese is melted. Remove from the microwave and stir in the rest of the ingredients.
• Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. If using for a party dip, keep warm in a small Crock Pot.
• Combine all ingredients in a small Crock Pot. Set on low for 1 hour, stirring occasionally. Once melted, reduce setting to warm.
• Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

EASY MEXICAN WHITE CHEESE DIP

Steps:

• Add milk to the saucepan and put over medium heat. Bring to a simmer.
• Cut the cheese into 1/2 inch cubes and place in saucepan.
• Cook while stirring until fully melted.
• Stir in green chiles.
• Stir in the cumin if desired and serve with crispy chips!