Queso Blanco
This easy Queso Blanco recipe is perfect for dipping! Extra delicious and made with real ingredients for the best flavor imaginable! This perfectly delectable cheesy dip is better than what you order at your favorite Mexican restaurant! The perfect appetizer to serve on game day or at your next get together!
Servings 8
Ingredients
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup white american cheese
- 1 cup mozzarella cheese
- ¾ teaspoon garlic powder or granulated garlic
- 1/4 teaspoon onion powder optional
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
Roasted Poblanos
- 2 poblano peppers or use a 4 oz can diced green chiles or jarred/canned jalapenos
- 2 tablespoons olive oil
Garnish
- chopped cilantro, green chiles, diced poblanos, jalapenos
Instructions
Queso Blanco
- Melt butter in a medium to large sauce pan over medium heat. Whisk in the flour and continue whisking for one full minute. The roux will start to bubble and thicken.
- Whisk in the milk and continue cooking over medium heat, stirring frequently, until thickened and no lumps remain, about 4 to 6 minutes.
- Once the mixture has thickened enough that it can coat the back of a spoon, reduce the heat to low and gradually stir in the mozzarella and white cheddar cheese in small amounts until fully melted. Make sure to continuously stir so the cheese melts smoothly.
- Stir in the garlic powder, onion powder, chili powder, and ground cumin. Stir in half of the roasted poblanos (or green chiles or jalapenos).
- Transfer queso to a serving dish or small slow cooker and top with remaining chopped peppers. Serve warm.
- Store any leftover queso in an airtight container in the fridge for up to three days.
Roasted Poblanos (Do this first if using!)
- Preheat oven to 400°F. Line a small baking sheet with foil or parchment and set aside.
- Brush the poblanos with olive oil and place on prepared baking sheet.
- Bake until the skin becomes black and blistered, turning peppers after about 8 minutes.
- Remove from the oven and place the charred peppers into a glass bowl and cover with plastic wrap. Let sit for about 10 minutes. Use a paper towel to help peel off the charred skin from the peppers. Remove the stem and seeds and finely dice. Set aside.
Notes
You can substitute the garlic powder, chili powder, and cumin for 1 to 2 teaspoons of your favorite taco seasoning, if desired.