How to Make Homemade White Queso (2024)

Tips for Success

• Don’t let the milk overheat. Once the milk reaches a light simmer, immediately reduce to low. Never bring the heat over medium/low past that point. Cheese dip that gets too hot and overcooks can become grainy, and we don’t want that!
• It’s also best to use freshly chopped and shredded cheese, because pre-shredded cheese has ingredients that can make it grainy when melted.
• Always be stirring! As you add in batches of cheese to melt, be sure to whisk constantly to make sure it stays creamy and melts perfectly.
• It’s normal for queso to harden as it cools, so stir regularly and keep it warm while serving. I like to serve it out of a Crockpot at parties for this reason. After making queso blanco on the stovetop, pour it into a slow cooker, and set it to WARM. This will keep it hot, smooth, and creamy through the whole party.
• I love to mix in some chorizo, taco meat or ground beef, or even some rotisserie or shredded chicken (these ingredients should all be fully cooked first).
• I do not recommend freezing queso because it will be too grainy when thawed and reheated.

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Author: Becky Hardin

• ▢ 12 ounces evaporated milk (1 can)
• ▢ 1 tablespoon cornstarch
• ▢ ¾ pound white american cheese
• ▢ 4 ounces freshly shredded mozzarella cheese
• ▢ 2 tablespoons chopped canned jalapenos or chopped green chiles
• ▢ 1 teaspoon chili powder or cumin
• ▢ ½ teaspoon ground nutmeg optional
• ▢ 1 teaspoon red pepper flakes
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ Chopped fresh cilantro, tomatoes, and jalapenos for garnish

• Heat evaporated milk over medium-high heat in a small saucepan. Stir in the cornstarch and whisk to combine.

  12 ounces evaporated milk, 1 tablespoon cornstarch

  

• Once simmering (bring it to just before boil–when it starts bubbling up the sides, it's ready), immediately reduce heat to low.

• Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted and creamy, add more. Don't stop stirring–you have to whisk the entire time while adding cheese.

  ¾ pound white american cheese

  

• Once done with the white American cheese, add in the shredded Mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more Mozzarella.

  4 ounces freshly shredded mozzarella cheese

  

• Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper (see note).

  2 tablespoons chopped canned jalapenos, 1 teaspoon chili powder, ½ teaspoon ground nutmeg, 1 teaspoon red pepper flakes, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper

  

• (Optional) If you want the queso to be a bit browned (as pictured), pour the queso into a skillet and place in the oven. Broil for 3-4 minutes, or until cheese begins to bubble and brown.

• Top with cilantro, tomatoes, and more jalapenos if desired.

  Chopped fresh cilantro, tomatoes, and jalapenos

• Serve with tortilla chips and enjoy!

  

• Some readers don’t like the extra spice from the cumin and nutmeg, so feel free to skip or change the spices as you see fit. If you’re not sure, try adding a smidgen of these spices at a time, and make sure you like it before adding the full amount. If you prefer just the cheesy taste, leave them out completely. Thank you to the readers that have given me such good feedback to help make this the best queso recipe!

Slow Cooker Instructions:

1. Set slow cooker to HIGH and add in the evaporated milk/cornstarch and all of the cheese.
2. Cover and let the cheese fully melt, stirring regularly.
3. Once melted, switch cooker to LOW and stir in any add-in ingredients and spices.
4. Keep it in the slow cooker while serving (great option for parties) on warm, and be sure to stir it occasionally.

Storage: Queso can be kept in an airtight container in the fridge for 3-4 days. I do not recommend freezing this.

To Reheat: Add a splash of milk and heat in the microwave in 15-30 second increments, stirring between each increment to make sure it’s fully heated through.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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