Creamy Queso Blanco Recipe

Introduction

Queso Blanco is a simple and creamy white cheese sauce that adds a rich, comforting touch to many dishes. Made with just a few ingredients, it’s quick to prepare and perfect for dipping or drizzling over your favorites.

Ingredients

• 2 cups white cheese, shredded or crumbled
• 1 cup milk
• 2 tablespoons butter
• 1-2 fresh chilies, finely chopped (adjust to taste)

Instructions

1. Step 1: In a medium saucepan, combine the white cheese, milk, and butter.
2. Step 2: Melt the mixture over low heat, stirring constantly until smooth and creamy.
3. Step 3: Stir in the finely chopped chilies and cook for another minute to blend the flavors.
4. Step 4: Remove from heat and serve warm as a dip or sauce.

Tips & Variations

• Use mild or spicy chilies depending on your heat preference.
• For a creamier sauce, add a little heavy cream or sour cream.
• Try adding a pinch of cumin or garlic powder for extra flavor depth.

Storage

Store leftover queso blanco in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain smoothness. If the sauce thickens, add a splash of milk to restore the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for queso blanco?

Yes, you can substitute with other white cheeses that melt well, such as mozzarella or Monterey Jack, for a slightly different flavor and texture.

How spicy will the queso blanco be?

The heat depends on the type and amount of chilies used. Start with less if you prefer mild sauce and adjust according to your taste.

Creamy Queso Blanco Recipe

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5 from 54 reviews

Queso Blanco is a creamy, mild white cheese sauce made by melting white cheese with milk, butter, and chilies. This easy-to-make sauce is perfect for drizzling over dishes or serving as a dip, offering a smooth texture and a subtle kick of heat.

• Author: Lara
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: Approximately 1 ½ cups 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Cheese Mixture

• 2 cups white cheese, shredded (such as queso blanco or Monterey Jack)
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 1–2 fresh chilies, finely chopped (adjust to taste)

Instructions

1. Prepare Ingredients: Shred the white cheese finely to ensure it melts evenly. Finely chop the fresh chilies, removing seeds if a milder heat is preferred.
2. Melt Butter: In a medium-sized saucepan over low heat, melt the butter gently to avoid browning.
3. Add Milk and Chilies: Slowly stir in the milk and chopped chilies into the melted butter, heating the mixture until warm but not boiling to help the cheese melt smoothly.
4. Melt Cheese: Gradually add the shredded white cheese to the warm milk mixture, stirring continuously to combine and prevent the cheese from clumping. Continue stirring until the mixture is smooth and fully melted.
5. Final Adjustments: Once smooth and creamy, remove the saucepan from heat. Taste and adjust the heat level by adding more chilies if desired.
6. Serve: Pour warm over your favorite dishes as a sauce or serve as a dipping sauce.

Notes

• Use fresh cheese for best melting quality and flavor.
• Adjust chili quantity to control the spice level.
• Stir continuously to avoid scorching the cheese.
• This queso blanco sauce can be kept warm in a double boiler if serving for an extended time.

Keywords: queso blanco, white cheese sauce, cheese dip, Mexican cheese sauce, creamy queso