mexican white queso recipe

Written BySheba G Updated On
mexican white queso recipe
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The Best mexican white queso recipe

I’ve been making Mexican White Queso for years, and it’s a staple in our household. It’s a simple yet flavorful dip that’s perfect for any occasion, whether it’s a family gathering, a party, or just a quick snack. The best part is that it’s incredibly easy to make, and you can customize it to your taste by adding different ingredients.

I love how the creamy cheese sauce is infused with the rich flavor of chorizo and the slight kick of cumin. It’s a game-changer for any dip lover out there. The kids adore it, and my husband requests it whenever he comes home from work.

It’s one of those magical recipes that never fails to impress. I’ve even made it for special events like holiday gatherings and potlucks, and it always gets rave reviews. My friends and family rave about the unique flavor combination and the velvety texture of this queso.

I’m obsessed with this recipe, and I know you will be too once you give it a try! The beauty of this recipe lies in its simplicity – you can make it in under 30 minutes, and it requires only a few ingredients that are probably already in your pantry. My mom used to make this for me when I was growing up, and now I make it for my own kids.

It’s a tradition that never gets old.

Mexican White Queso

Mexican White Queso

4.5 from 1510 votes

Mexican White Queso is a velvety, delicious dip perfect for parties or game days. It features a blend of white cheeses, roasted peppers, and spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Queso

2 tbsp butter
1 medium onion, finely chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, minced

For the Queso

1 large roasted poblano pepper, peeled and chopped
8 oz white American cheese, shredded
8 oz Monterey Jack cheese, shredded
4 oz cream cheese, cubed
1 cup whole milk
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper

For Serving

Tortilla chips
Fresh cilantro, chopped
Diced avocado

👨‍🍳Directions

1Preheat your oven to 400°F.
2Place the poblano pepper on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
3Remove from the oven and place the pepper in a bowl.
4Cover tightly with plastic wrap and let it steam for 10 minutes.
5This will make it easier to peel.
6Peel the skin off the pepper, remove the seeds, and finely chop the flesh.
Set aside.
7In a large skillet over medium heat, melt the butter.
8Add the chopped onion and jalapeños, and cook, stirring occasionally, for 5-7 minutes until the onions are softened and translucent.
9Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
10Add the chopped roasted poblano pepper to the skillet.
11Stir in the cumin, chili powder, smoked paprika, salt, and black pepper.
12Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
13Gradually add the milk to the skillet, stirring continuously to combine with the onion and pepper mixture.
14Bring the mixture to a simmer over medium heat.
15Add the shredded white American cheese and Monterey Jack cheese, stirring until the cheeses are fully melted and the sauce is smooth.
16Add the cubed cream cheese and stir until it is fully incorporated and the sauce is velvety.
17Reduce the heat to low and let the queso simmer gently for 5-7 minutes, stirring occasionally, until it has thickened slightly.
18If the queso becomes too thick, thin it out with a little more milk.
19Taste and adjust the seasoning if necessary.
20Transfer the queso to a serving bowl.
21Garnish with fresh cilantro and diced avocado.
22Serve immediately with tortilla chips for dipping.
23Enjoy your homemade Mexican White Queso.

🔧Equipment

Large skillet
Wooden spoon
Baking sheet
Stove
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 85mg🧂Sodium: 900mg🌾Total Carbs: 6g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 19g

📝Notes

Tips: For a spicier queso, leave the seeds in the jalapeños. You can also add cooked chicken or ground beef to make it a heartier dish.

Watch Video Of How Mexican White Queso Works

This Mexican White Queso recipe has been a staple in our household for years. Not only is it incredibly easy to make but also offers endless possibilities when it comes to customization – add some diced jalapeños if you like spicy food; toss in some chopped cilantro if you prefer fresh herbs; or simply enjoy on its own with some crispy tortilla chips.

Its creamy texture complements perfectly with all types of accompaniments from crunchy veggies sticks down earthy sweet potatoes slices cut from thick wedges served alongside at almost every event whether big tiny ones alike My family adores dipping warm tortilla chips into melted cheese goodness after dinner; meanwhile others enjoy devouring every last bite at parties gatherings get-togethers etcetc… As always please feel free reach out ask questions share stories experiences tips tricks related anything else!

❓ Frequently Asked Questions About Mexican White Queso

1. What type of cheese should I use for Mexican White Queso?

I recommend using a combination of white cheddar and Monterey Jack cheese for the best texture and flavor. These cheeses melt smoothly and provide a creamy base for the queso.

2. Can I make Mexican White Qeso in a slow cooker?

Yes, you can make Mexican White Qeso in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 2-3 hours, stirring occasionally until the cheese is melted and the queso is smooth.

3. How can I adjust the spiciness of the queso?

You can adjust the spiciness of the queso by adding more or less jalapeños. For a milder queso, you can remove the seeds and membranes from the jalapeños before dicing them. For a spicier queso, you can leave the seeds and membranes in or add more jalapeños.

4. Can I make Mexican White Qeso ahead of time?

Yes, you can make Mexican White Qeso ahead of time. Store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat it in a slow cooker or on the stovetop over low heat, stirring occasionally until heated through.

5. What are some good toppings for Mexican White Qeso?

Some great toppings for Mexican White Qeso include diced tomatoes, sliced jalapeños, chopped cilantro, sour cream, and sliced green onions. You can also add cooked ground beef, shredded chicken, or black beans for a heartier dish.

6. Can I freeze Mexican White Qeso?

While you can freeze Mexican White Qeso, the texture may change upon thawing. It is best to freeze it in an airtight container for up to 2 months. Thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave, stirring occasionally until heated through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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