Queso Blanco, The First Attempt

Share on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on StumbleUponShare on RedditDigg thisEmail to someoneShare on Yummly

Queso BlancoQueso Blanco… it’s that yummy white cheese dip that you enjoy at *some* Mexican restaurants.  Ben and I love it, but it’s proven hard to find.  Even more difficult is finding a recipe for it!  I’ve been on the lookout for a few years now, so you can imagine my “hip-hip hooraying” when I saw a promising recipe posted on Confections of a Foodie Bride.

We really enjoyed this dip, but I have to say it’s not exactly what I was hoping.  Maybe I’m getting a little too picky, but there was something missing.  Just a very tiny little mismatch to what we are used to eating in the restaurants.  Ben noticed, too, and we kept tasting it to figure it out but just couldn’t put our finger on the missing component.  Was it the texture of the white American cheese?

This is really easy to put together, while a little messy to clean up.  The more we indulged, the more we liked it.  It’s definitely our go-to for now, until I find THE perfect recipe that has that “missing” element.  I must have made it very clear that I was a little disappointed in it, as Ben kept saying “I think I like this better than you!  I really like it.”  In fact, he’s sitting next to me right now eating the leftovers of it as we watch Toy Story 3.  Again, it wasn’t that I didn’t like it, I think I just had higher expectations.   You know how that goes…

Give it a try, let me know what YOU think.  Is it “spot-on” for you, or can you tell me what is missing?

UPDATE 12/6/11:  Thanks to all of your suggestions, I finally found my perfect recipe.  Check it out here!

Queso Blanco

Printable Recipe

Yields: About 2 cups queso

1 tablespoon olive oil
1/4 cup white onion, finely diced
1 large jalapeno, seeds and stem removed; finely diced
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded)
1/2 to 1 cup cream, half-and-half, or whole milk
1 – 2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped

Heat the oil in a saute pan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the cream.  Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.  Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.

Source: Confections of a Foodie Bride

Share on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on StumbleUponShare on RedditDigg thisEmail to someoneShare on Yummly


  1. This looks so tasty, and really do-able!! Sadly I will have to wait til I am back in the US to try it because American and Monterey Jack cheese are impossible to find here, but when I do I think this is going to be the first thing I try! Maybe I could make it with some apps at Thanksgiving…

  2. i work at a Mexican restaurant, if you want i can try and get the recipe for you.


  3. I love queso blanco and am on the hunt for that “perfect” recipe too. I’ve tried several ok recipes but still have the meh feeling after the first bite. I think shredding your own cheese is the key to a creamier cheese sauce but other than that I am at a loss as to how they make it. I’ve heard some restaurant workers say that the cheese sauce comes in a giant can that they open and pour into a warmer. While this may be true the cheese sauce does have to be made somewhere and somehow –I just wish I knew. I look forward to your second attempt 🙂

  4. That first photo is gorgeous! I’ve never had queso blanco but now I want some.

  5. Looks delish! Have you tried it with queso fresco or manchego in the mix? Those are pretty standard Mexican cheeses for this sort of thing. You can also try adding in a bit of cream cheese. 🙂

  6. Maybe cumin? I always think of cumin when I make anything Mexican.

  7. It is much easier than that. The base is a milk added processed cheese similar to velveta, and cream or half and half. I use 1Q half and half for every 5 lbs of cheese. That’s just going to give you a plain queso bianco. Add what you like to taste.

  8. Elizabeth Schroeder says:

    Try adding cumin and diced green chilis. I have a recipe super similar to yours and adding those two ingredients may make the difference?

  9. yes, we do sell blanco and it is so so good. I work sunday and so does my favorite manager … i will see what i can do you get you the recipe
    I do know that we use american cheese for ours and i know that sounds gross but it melts so well and is so yummy. I’ll be back to you either sunday pm or monday am!


  10. 56dustbunny says:

    My friend’s queso is the best and I always use her recipe. She uses Kroger ( Fry’s ) brand of cheese similar to Velveeta except it’s white and with jalapenos. And a can of Rotel diced tomatoes with green chiles. And then whatever you like to add, browned ground beef is a good addition. We just stick it all in a crock pot and let it do it’s thing. I have a friend who’s like ” eeeewww no way, not eating that fake cheese ” But what your aiming for is only achieved with the flavor that comes from processed cheese product, that and I believe real cheese may have too high of a fat content. If you’re after that addictive, can’t stop till I’ve licked the bowl out goodness, I think you need to go with a more processed list of ingredients. give it a whirl, cus I know I can eat this stuff till the cows come home 🙂

  11. Try pickled jalapenos (and plenty of them) rather than fresh. It’s what we used at my old job.

  12. I love queso blanco, looks good to me!

  13. Have never had Queso Blanco, sounds really good. Is it served warm, or more like a salsa.

  14. You need an authentic mexican cheese.


  15. You need to use authentic mexican cheese:


  16. I think it’s the TYPE of cheese you’re using. PLEASE at least try using Asadero cheese instead of White American. (I MAY have a personal but deep hatred for American cheese in all its forms- ESPECIALLY those creepy orange plastic squares but still…)

    • Ha! Lauren, I would agree except that the original poster of this recipe has tried the “better” and more authentic Mexican cheeses with no success. Actually, I’ve recently researched and found that the white queso dip I love in Mexican restaurants is made with an “extra-melt” white process American cheese that is only available through restaurant distributors. booo!!!

      • I actually was able to buy a “block” of the white cheese at a local Mexican Rest. Simply ask the Manager if they will order you some extra when placing their truck order, most will do it and it costs around $10 bucks each. Won’t hurt to ask.

      • This is tru my fiance use to own a mexican restaurant extra melt is key ingredient at restaurant!

      • Just ate my favorite Nachos El Roble and the waiter told me white American cheese from restaurant supplier. 🙁 I want to make it myself so bad. It’s a smooth white creamy sauce like poured over nachos with grilled chicken pieces. Looks so simple if I could get my hands on the cheese!

        • Susan, check out the link above to my second and final attempt of white cheese dip. It’s the perfect recipe! Yes, it include white American cheese, but you can find it at the deli counter of most grocery stores (preferably Land o Lakes brand). 🙂

  17. I LOVE Queso!!! I’ve made lots of recipes, but had the most success with two different cheeses: One, I found at our local grocer, in the specialty cheese dept. – it was called Queso Melt. But I only like the block of Queso Melt, which they actually stopped carrying in favor of a pre-mixed queso in a tub by the same company. But the tub queso tastes different than the block (boooo!!!) The other product I liked I found in Wal-Mart, in the dairy section, something called, “El Viajero: Restaurante Style Mexican Dipping Cheese”. I don’t like it quite as much as the Queso Melt, but it works okay with half and half. I like both of these better than the White American, which always had a sort of fake butter taste to me or something. Well, I hope you find something that works! Good luck!

  18. How funny is it that “authentic” Mexican queso is made with processed American cheese! I have had this recipe starred to try since I saw it on Confections of a Foodie Bride, it looks so gooey and melty! 🙂

  19. We use Land O’Lakes white extra melt in the restaurant I work in. half and half, extra melt, melt them together and burr-mix them til smooth, then toss in diced onion, cumin, pickled jalapeno, and a very small shot of cayenne…whip it together and portion it out.

    • Shane – I recently found out about Land O’Lakes white extra melt, but can not find where to purchase it. I fear it’s only available from restaurant distributors in a large quantity? Thanks for the tips!


      • Check and see if you have a restaurant depot near you and if you have a business and business license and need to cater events and stuff sometimes, you qualify for a free membership.

        • I wish I did! I do not have a business or business license… And, I do not know of a restaurant depot nearby. But, maybe I can ask around and find someone who can get the access for me. Great idea! 🙂

      • We buy the Land O’Lakes white block at Monarch Direct. It’s a food supply place for restaurants but anyone can buy there. See if you have one near you…

        • If you’re still looking for the Land O’Lakes stuff, Sam’s carries it. You’ll just have to check online to make sure your store carries it. Or they may be able to order it for you!

    • This was what I was going to say, it is white American cheese the best one that most restaurants use is the land o lakes brand. I get mine from the deli melt add milk and add jalapeños or whatever you like.

      I have been making this for about 15 years. It used to be really hard to find white American cheese at regular grocery stores, but now most carry some brand of white American. You try this once and you will never go back.

  20. Yum this looks creamy and really delicious!

  21. I spent some time trying to duplicate this after having it many times at a local place. My experiment was very similar to what you have listed except for using cream cheese, instead of the american an pickled jalapenos along with a little of the juice from the jalapeno jar. As I recall there are no tomatoes in the one here either.


  22. I, too, LOVE queso blanco and this post inspired me to investigate the recipe and ingredients. I located white melt at GSW restaurant supply store, but it only came in a 5 lb block (which was a bit much for a single girl to ever use). Then I discover a Payless/Kroger store brand brick of queso blanco cheese in the aisle where Velvetta, et al, are found. I know it is not as satisfying as making it from scratch, but I melted the queso blanco with half and half and added a very few chopped up Rotel tomatoes and chilies. It was super tasty. Still probably not as good as the restaurant kind, but it was a quick and easy recipe. So if you live in a part of the country with Kroger stores, you might give it a try (http://eatingmoney.com/krgr/index.php?main_page=popup_image&pID=595&zenid=1ba25d968ee899232537459cd7a623db). The queso is also delicious cubed and melted in breakfast burritos. Good luck and thanks for your blog!

    • Thanks, Erica! Unfortunately, I do not have Kroger near me, but maybe some of my readers will see your comment and give it a try! 🙂 I’ve actually heard that the white extra-melt cheese is the way to go but only available in large bulk in restaurant supply stores. I have the same hang up as you that I would never use that large amount up quickly enough. The search continues! Thanks for your suggestions!


      • You might not have a Kroger near you, but Kroger is actually the parent of many stores. I found an image of their family of stores logo, which is posted here. http://simplybeingmommy.com/wp-content/uploads/2010/05/kroger-family-of-stores.jpg
        If that doesn’t work just google image search Kroger Family of Stores and you can see what stores in your area might carry Kroger brands.

      • I saw that Velveeta has come out with Queso Blanca in a block like regular velveeta. I didn’t get it yet as my family likes the regular kind. Our Aunt was a manager of a Mexican restaurant in Dallas Texas for years. White pepper is probably the taste you are missing.I use it with the Rotel or if I make it from scratch.(green chilis and lime ) Good luck-

  23. I thought it was missing some “kick”, so I added the HOT Rotel and replaced the Roma tomatoes….that did the trick for me!

  24. We go to a tiny Mexican restaurant in town that has a mexican grocery next door. They don’t speak English, but I tried to ask what kind of cheese is in the queso blanco. They got the owner, who went out the door and came back with cheese from that grocery. I wrote them down – one was Queso Para Freir (El Viajero brand) and the other was Queso Blanco Muenster (looked like a generic brand.) He said, ” use big blender, milk, and jalapenos.” Not sure if that helps, but their queso blanco is amazing.

  25. Oh my gracious! Y’all are speaking my language. I love me some queso blanco! YUM! I’ve been searching for a recipe for several years and haven’t found a good one yet! Did you ever find one that is as goos as the restaurant kind?

  26. Found this. It’s supposed to be the version from the local restaurant that everyone loves.

    About This Recipe
    “We were served this at a dinner party. The host obtained the recipe from a restaurant I believe is called “Miguel’s Cocina”. This luscious sauce is perfect as a dip for fresh veggies, tortilla chips or better yet, potato chips! It’s also an irresistible topping for baked potatoes. Because it’s simply a flavored, upscale white sauce, the sky’s the limit here! For chicken base, I use the “paste” type soup base, and also add a pinch of salt to the roux. Adjust the jalapenos and juice to taste.”
    2 cups whipping cream 1 cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice ( from bottled jalapenos) 2 tablespoons clarified butter 1 tablespoon flour 1 tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack cheese 1 ounce shredded cheddar cheese Directions
    Heat whipping cream in a heavy saucepan over high heat.
    When the cream is ready to boil, stir in sour cream.
    After sour cream dissolves, reduce heat to medium.
    Stir in chicken base and jalapeno juice and simmer.
    While cream is heating:.
    Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whisk until mixture is smooth and pale gold in color.
    Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
    Remove from heat;.

    • I was just going to send the SAME recipe! it’s awesome!! and YES…from Miguels …. I got it from a friend that lives on Coronado Island!

  27. Hi,

    I just found this link on http://www.pinterest.com. I wanted to see your recipe, I was just curious to see if it was similar to the one that I make. I actually got my recipe 10+ years ago, from a local restaurant that we have been eating at since I was a child. It’s a little different from your recipe. I thought that you might want to try it, so I attached it below.

    Miguel’s Jalapeno White Sauce

    Original Recipe
    2 cups whipping cream ( 474 g to 477 g )
    1 cup sour cream ( 254 g )
    1 tsp chicken base (24 g )
    2 tbsp. clarified butter (28.25 g )
    1 tbsp. flour (20 g )
    1 jalapeno, minced (30 g )
    1 tbsp juice from bottled jalapenos ( 30 g )
    2 oz shredded cheese – equal parts jack and cheddar ( 56 g )

    Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.

    While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.

    Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno and cheese mixture. Makes about 3.5 cups.

    I usually double it, becasue it goes fast. 🙂


  28. I went to my grocery store this week to see my white cheese options. I was surprised to find the Land O Lakes white American melting cheese you referred to above at the deli counter! They were able to cut the amount I wanted off their large block. So maybe that’s an option instead of a wholesale food retailer.

    • That’s great, Rachel! But, was it the extra melting cheese? There’s the melting cheese, then the extra-melting that is typically only available to restaurants. What grocery store did you find it in?

  29. If your missing a “kick” my dad, who is mexican, always use to blacken his jalapenos before eating them or using them in salsa. I do the same with mine now it works well to make them a little hotter and a little more flaver-ful.

  30. I too, LOVE the queso. Here’s my favoriate take. The recipe has a lot of ingredients, but you just dump into a crockpot. Couldn’t be easier. I added the waterchestnuts after a friend suggested them. Chopped jicama would be good too. Enjoy!

    Espenaca Cheese Dip

    16 oz cream cheese
    ½ pint heavy whipping cream
    2 (4 oz) cans Rotel drained
    ¼ cup jalapeno
    8 oz frozen chopped spinach
    4 chicken bouillon cubes
    8 oz velveeta
    ½ cup milk
    ½ onion, chopped
    Chopped water chestnuts

    Best in crock pot. Mix whipping cream, Rotel, jalapeno, Spinach, bouillion, milk and chopped onion.

    • This is AMAZING! My exact recipe minus the water chestnuts! It is the closest recipe you will find that matches most Mexican Restaurants! I am always requested to bring this dip to every function..so easy to make!

  31. Jessica Miller says:

    One of the best white cheese dips I ever made was simply white american cheese, chopped green chiles, and a little bit of milk to help it blend and melt better on the stove.

    I think the type of cheese and the green chiles really help.

  32. (1) American cheese isn’t cheese. That could be what it’s missing. American cheese is processed cheese food.

    (2) I’ve never been to a Mexican restaurant worth its beans (literally) that would serve something like this. I’ve eaten authentic Mexican food prepared in tiny kitchens by tiny Mexican grandmas and never seen anything like this.

    • Hi Janelle,

      I didn’t claim that this was an authentic Mexican restaurant recipe. It’s probably more Tex-Mex, but I have been to Mexican restaurants that do serve this and also serve very good authentic Mexican food. We love it when we find a Mexican restaurant that serves it, and usually it’s a local place not a chain. Even though American cheese isn’t “cheese”, it actually is the missing ingredient. I have found that the reason the texture isn’t perfect for this recipe (needs to be a bit more runny) is because the cheese used by restaurants in this dip is not widely available to the public. It’s an extra-melt white American cheese made by Land ‘o Lakes. Whether you get turned off by this ingredient or not, I still love it. 🙂

  33. I just moved to CO from VA and have been on the hunt for a queso blanco. It seems all of the Mexican restaurants here serve yellow (velveeta-y) cheeses here, yuck!! The white cheese dip is amazing, I can’t wait to try this recipe! The closest thing in CO I have found is in the Mexican isle and it is a small can of white queso. It definitely needs some spicing up, but it is pretty good. What I wouldn’t do to find a Pancho Villa or El Gran Charro in Colorado…I thought living so much closer to Mexico we would have better mexican restaurants, unfortunately, nothing beats the restaurants we had in Virginia. Good luck finding the perfect recipe! I will keep checking back to read comments and see if anyone else has found it. God bless! Tiana

    • Tiana – I live in Colorado as well and shop regularly at a Mexican grocery store called Rancho Liborio. Check out their website (www.liborio.com) to see if they have a location near you.

    • Tiana–
      I am from CO (Pueblo) and now live in Austin, TX. The mexican is very different and influenced more by New Mexican/Native AMerican cuisine. I highly recommend green chili (the sauce) that is the hallmark of southern CO. Queso isn’t the thing there. Roasted green chili is king…and it’s sauce is the ‘BBQ’ of Colorado.

  34. Utter fail. 🙁 Not sure what we did wrong, but we’re going to have to settle for some order-in pizza. The milk (we used whole) never mixed with the cheese. It was always separated on top, and the cheese was rubbery underneath. It looks SO good and my husband would LOVE for me to prefect queso blanco! Any corrective comments would be appreciated!

    • Did you let it get too hot? If the cheese starts to boil or even simmer, it will break and you’ll get that rubbery mess. That’s why most recipes will have you heat up the milk or whatever then remove it from the heat and add your cheese to it. I’ve had it happen several times while making alfredo sauce. Just be extra careful, and only heat it enough to get the cheese to melt and you should be good! Hope that helps!

  35. LaTanguera says:

    Hi , this is a great recipe – and I cooked it with similar cheese I found here in Germany. When it was “done” I missed a kind of “sour” note – a more or less intense spritz of fresh lemon juice was what made it round. For me at least. Have a try what some “sour” does for you ?!?

  36. Looks like you are missing garlic. Try adding garlic when you saute the other veggies or garlic powder (not garlic salt) once you add the milk. It will make a world of difference.

  37. You have to get a mexican white cheese..I live in Texas so its EASY to find here.

  38. Sue Moline says:

    Hey Nancy, I didn’t read through all the responses to your post (as there were so many) … I LOVE the white cheese sauce they make at Arriba’s (my favorite is their White Sands Chimichanga). If you find a recipe similar to that … PLEASE let me know!!! 🙂

  39. I use Asadero Cheese, usually with the Mexican cheeses and heavy whipping cream and chopped fresh jalapenos. Perfect every time.

  40. http://www.samsclub.com/sams/shop/product.jsp?productId=160654

    Is this the right cheese? It’s from Sam’s Club.

    • Yes, Lee! That IS it! Unfortunately, any Sam’s Club location I choose says the item is not available there, nor does it seem I can order it online. But, I’m not logged into the site because I’m not a Sam’s Club member. Maybe that makes a difference?

  41. Use American and pepperjack cheese milk and I add my homeade salsa to it

  42. Just looking at the recipe, it seems to be missing an acid. I would try using the pickled Jalepenos with some of the vinegary juice, or some fresh squeezed lime or lemon- let me know

  43. American cheese is a different product than “American process cheese food”. Kraft “singles” is process cheese food. This is not real cheese, however American cheese does qualify for REAL cheese, whether one prefers it or not. Just a correction from an earlier post. You’re doing great… keep searching! You might want to make buddies with a Mexican… they know their Queso! 😀

  44. I saw this on Pinterest, not sure if it was mentioned, but the type of pepper you use makes a huge difference. Poblanos make a great queso. I’m not sure if you roast them first & with a smidge of red pepper.

  45. I would probably add homemade salsa to make it really spicy and add a kick to it. I am lovin’ this recipe!!!

  46. They often use goat cheese.

  47. Add white wine. That will give you the zing you’re looking for. I had it that way at several Mexican restaurants. It’s delicious!

  48. Linked here from pinterest, and this looks so good! Not sure if you’re still trying to perfect or not, but I saw white velveeta at walmart yesterday. Maybe that is pretty close to the land o lakes stuff??

    P.s. Sorry for any typos…trying to do this one-handed while holding my sleeping baby 🙂

    • I got the white velveeta at WalMart too — about the same time as you posted this. It was GREAT compared to the regular velveeta… Tried to buy it yesterday at HEB grocery store & they don’t carry it. Argh! Just when you find something good 😉

  49. I make a similar recipe that tastes exactly like the Mexican restaurant dip. It’s only 2 T. Butter melted in a saucepan, 2 1/2# white American cheese, 2C. milk, 1 cup chopped jalapeños. Over low heat. I usually add more milk to make it more runny. I also make a half recipe when it’s just for my husband and I. Less ingredients and just like restaurants! Enjoy:)

    • Anonymous says:

      Now, Velveta makes a white cheese and using your recipe without the butter it tastes just like the restaurant version. I do equal parts velveta and milk then jalapenos to taste.

  50. Hello! Stumbled across this on Pinterest, read the comments, and have gone on a mad search for this Land o Lakes… No luck yet, but I foud this Queso Listo EZ Melt that someone said was a great substitute. http://www.cheesemakers.com/process-cheese.php There is a scroling window on the left saying this brand is available at Whole Foods, HEB, Central Market and some other stores. Maybe worth a shot? I don’t get to Sam’s much but I’ll definately check there next time I go. Bookmarked this site. Good luck!

    • Oops! The window is on the right.

    • Thanks for the tip!! I emailed Land ‘o Lakes to ask if they sold the product in any stores, and they said it’s only available through restaurant distributors. I’m not even sure it’s actually available at Sam’s. Can’t find it at any of the ones I’ve visited…

  51. try chilliuaha cheese??? no sure if thats how you spell it but it sounds like the dog and its delicious and melts wonderfully!! its a type of cheese used in alot of mexican dishes

    • An authentic mexican restaurant in town uses chihuahua cheese in their queso dip and it’s the best i’ve ever had. It’s not a cheap cheese from what i’m told.

  52. Hi there, came over from Pinterest. Great comments! For those of you who hate the idea of using prepackaged processed cheese there is a recipe at America’s Test Kitchen on how to make American Cheese. Just saying…

  53. I’m going to try it, but will have to add cilantro!

  54. We use a Mexican cheese, chihuahua cheese. I’m pretty sure that’s the secret.

  55. The Mexican restaurant I used to inspect used Chihuahua (like the dog) cheese. I’d try a small Mexican grocery and see what they recommend!

    • I buy Chihuahua cheese at Wal-Mart. This is very good for melting. It’s what a waiter at a local Mexican resaurant said to use.

  56. found this,it should help. recipe follows. These cheeses can be found in most stores now, including Walmarts (at least here in Tx).

    “White Cheese Dip is made with Asadero cheese and in the Mexican community, sometimes referred to as Oaxaca Cheese. Oaxaca cheese originated in the Oaxaca region of Mexico and is made from cow’s milk.”


  57. When I make white or yellow queso I add a pinch of sugar. My family says it is the secret ingredient that makes it the best.

  58. Ok. Trust me when I say that you are all missing out with this this dip. The secret…. guacamole in the bottom of the bowl. You heard right! Place a heaping scoop of guacamole in the bottom of a bowl. cover completely with the cheese dip. scoop and enjoy! I can assure you this is a hit, and maybe the best thing you have ever eaten. Mt favorite restaurant in Austin, TX- Kirby Lane, serves this Kirby queso and it is the most addicting thing on the planet. They are open 24hrs and i’ll admit I have eaten it for breakfast! Give it a try and let me know what you think. It’s a nice supprise when people scoop into the bowl and get a bite of guacamole and cheese. word of advice- eat in one sitting. May not be good re-heated. Enjoy!

  59. Try using 2 T. butter & 2 T. flour, cook for about 5 minutes, stirring constantly, then slowly add the milk. Then add rest of ingredients.

  60. I do what someone else does — Land O’ Lakes White American Cheese from the deli (Wal-mart carries it and Kroger, too, I think). 1 lb — melted with 1 small can of chopped green chilies & thinned with half&half. It tastes quite a bit like what’s served in Mexican restaurants and is super easy!

  61. I live in New Mexico and we eat queso all the time. I would add garlic which is a standard in Mexican food, and use green chile instead of jalapeños. If u can find it you can use Mexican melting cheese for the white cheese.

  62. I’m Canadian and I have to ask what American cheese is? I’ve never heard of it before and I’ve never seen any type of “American cheese” (and I’ve worked in a deli for three years!) so I was wondering if it was some sort of slang for another form of cheese or cheese product or something. This sounds absolutely amazing and I want to try it but I doubt PEI Cheddar or Canadian Havarti would exactly do the trick haha…

    • Hi Kate! American cheese is simply processed cheese created with a blend of ingredients. So, it’s not real cheese, but basically a cheese product that melts easily. Wikipedia can give you more information and even a photo! 🙂

  63. At the Mexican restaurants where I live they make the queso with goat cheese rather than American. Perhaps that is where the problem is for you?

    • Oooh, really? I’m guessing probably not, though, because I honestly (hate to admit this) do not like goat cheese. BUT, great advice for the readers! Thank you! 🙂

  64. I sent you an email with some other ideas/options. I will be back to follow up on your ideas!

  65. My suggestion for the missing ingredient is to add just a little bit of cumin. It adds that little bit of Mexican flair.

  66. Nikki…we have been searching for the queso blanco recipe for years also. I do know that Queso Quesadillia white cheese, (available at our Wal-Mart and Brookshires) is an excellent melting creamy cheese. Half & Half to thin and we just add sliced jalapenos from a jar and their juice. I am like you though, something it still missing….and I know it is not cumin. Please email me if you actually find the secret ingredient and recipe. canshe@yahoo.com

  67. I made this for my 50th birthday party this last Saturday. I couldn’t get it thin enough to my liking. I continues to add the cream then went for the milk. I finally got it to the right consistency. I did add a couple of pinchs of cumin, also added the juice from and about a 1/2 can of Rotel tomatoes and green chilies. It made all the difference. Everyone loved it. Thank you for the recipe.

  68. http://www.landolakesfoodservice.com
    If you go to this website and look for the product, at the bottom it gives you a link where it asks your zip code then tells you the closest place for you to purchase the item!

  69. The Wal Mart I go to in Arkansas has something I buy in the Mexican cheeses area. It is a block of the cheese or cheese with peppers specifically for cheese dip. All you do is cut up and add milk and heat. Here is a link which shows the picture of what it looks like etc. http://www.walmart.com/ip/El-Viajero-Restaurante-Style-Mexican-Dipping-Jalapeno-Cheese-12-oz/10402786. Also, a local Mexican restaurant has on their menu that they use Land O Lakes cheese as well. Another restaurant once told me that they use Chihuahua cheese.

  70. I keep it simple and add my salsa if I want spicy, as my boys like plain. I put splash of 1% milk in bottom of glass 1 qt pyrex round bowl, cover the bottom and add 8-12 oz of white american (I tear off slices I have gotten from the deli) and microwave 1 minute. Then stir, microwave in 30 second times, add splashes of milk AS NEEDED. Continue to do this(stir, microwave & add milk) until the consistency you want. Produces excellent creamy flavor! It does thicken easily upon cooling, just reheat.

  71. Mexican restaurants typically use a white goat’s milk cheese.

  72. mmm...queso says:

    Any queso recipe that doesn’t call for a good splash of beer is sub par. Use this recipe: http://www.whatwereeating.com/recipes/amandas-righteous-queso/

  73. This is my cheese dip recipe.. 4oz cream cheese, 8 oz velveeta, 1/4 cup milk and jalapenos to taste finely chopped..put all in a small crock pot on low…keep stirring until melted…serve with chips…a big hit with my family and co-workers!

  74. MSG, it’s missing MSG.

  75. I know a mexican that works in one of our local restuarants and they use evaporated milk in their cheese dip… rotel would be good, too. Yum! This sounds really great, can’t wait to try it! Thanks for sharing.

  76. I know this sounds silly…but try adding water to it with some jalapeno juice from a jar of sliced jalapenos. It keeps it from thickening up so much and keeps it pourable. I knew someone who worked at a mexican restaurant that served the white queso and that’s what she told me they did!

  77. There’s some “mexican melting cheese” found in the latin cheese section of your local grocery store (I found it at Wal-Mart) and I think that’s the taste you’re missing because when I made it with this, it tasted spot on.

    • Sunny Simmons says:

      You have plenty of replies, but I wanted to add that I went through this journey a few years ago and agree with those who say to use asadero (which is also called “Mexican melting cheese” in some cases). What I did find was that while asadero melts, it doesn’t hold well (i.e., stay smoothly melted), hence, I figure, the addition of white american or (gasp) Velveeta to some recipes. Depending on your tolerance of stringiness, graininess, etc., you should be able to play around with the proportions to come up with a combination that suits you. Personally, I sneak a little white american in, but the bulk of the cheese I use is a combo of asadero and extra sharp white cheddar. I also agree with a previous comment that adding a bit of juice from canned jalapenos or chiles helps a bit with the texture. Either way, it tastes good to me that way, even better than the in-restaurant queso (and a far sight less expensive, at least up here in DC where you’ll shell out $60 for a tiny bowl in some places!) Good luck and have fun eating your “mistakes” along the way. 😉

  78. You need to go to a hispanic market and get chihuahua cheese– that’s what the mexican restaurants use, not white american. that’s what will give you the taste you’re looking for!

  79. I had my friend (who is Mexican) ask the server at our favorite Mexican restaurant how they make this queso. It’s white American cheese, a little cream or half and half and diced green chiles (or jalepenos if you want it really spicy). I make it all the time at home and it tastes exactly like the restaurant’s!

  80. I have a great recipe that I love. I had to try several versions before settling on this recipe. It has Hatch roasted green chiles instead of jalepenos. You can get them in mild or hot.
    3lbs of white american cheese
    2 C sour cream
    2 C green chiles
    2 C can milk (add only 1 can first)
    2 Tsp chicken bouillon
    1 Tsp garlic

    The amount of canned milk you add will depend on how much liquid is in your green chiles. Add all ingredients and put in pan on stove on low heat. I keep mine almost to the lowest setting of heat. This can ruin if over heated. Heat and let everything melt together slowly. Then add enough of the remaining can of milk to make Queso to the consistency you like the best.

  81. Ohh also the recipe I gave you freezes and reheats well. You can add tomatoes and onions and other ingredient after melting.

  82. Instead of American use mild white cheddar. Better texture. Also use a hint on paprika to garnish and add a little hot sauce to give it that hot kick after eating said chip

    • Actually, the American texture is the one I like better. You’ll see at the end of this post that I linked to my updated recipe which is exactly the dip I love and uses American. 🙂 Thanks for the tip on the paprika! Sounds like a great addition!

  83. I asked a cook at our La Huerta and he said the white cheese is goat cheese.

  84. My husband used to manage an authentic mexican restaurant when we were dating. I remember them using white land o lakes cheese. I have no idea what the rest of the ingredients were though. Maybe that is the missing ingredient.

  85. Find a Mexican market and use their cheese. Better results.

  86. Try adding Cumin. A little goes a long way, but could be that missing ingredient.

  87. I only read about the half the comments so I hope this post isn’t duplicitous. I’ve been on the hunt for the perfect queso blanco recipe since I moved from the southeast to the Pacific Northwest. Mexican restaurants up here don’t serve it – no one seems to know what it is (which makes me think it might be the Mexican version of the fortune cookie…).

    Anyhow, one of the recipes I tried used Asadero cheese, which is a Mexican cheese that melts very well. It turned out very well, except the recipe called for canned green chiles, which I thought made the dip taste tinny.

  88. I’ve tried a similar recipe. You use 1 pound of white American cheese, 1 pint half and half, and 1 jar La Victoria Salsa-jalapeño green extra hot. You may not use all the half and half, depending on how thick you want the dip. Add salsa to taste, depending on how hot you want it. Try about 2 spoonfuls to get started.

  89. Crunchy4Life says:

    Added chopped garlic &ground cumin. Yum.

  90. Try Cracker Barrel’s extra sharp white cheddar, I bet thats the trick!

  91. I love adding a can of corn and a can of hominy to “beef it up” a bit, without adding too many extra calories – and both pick up whatever flavors you have already added to the queso. Also, we like putting a can of chicken in it instead of ground beef.

  92. Hi! I wasn’t sure if someone already sent you this recipe but to me and my family it is the best!!! We call it white queso very simple:
    1 package of spicy sausage (Usually Jimmy Dean)
    4 packages of cream cheese(softened)
    1-2 cans of rotel tomatoes(drained)
    Fully cook sausage while cream cheese is melting down in your crockpot. Once cheese is melted add rotel tomatoes and cooked sausage. Stir, let simmer, and enjoy!!!

    • Thanks, Myrissa!

      • You may want to check with a local Mexican Rest. and ask if you can purchase some of the white cheese used for dips. I asked at mine and it was $10 each, the only thing they asked is that I place at order a week before I need it so they make sure to order extra. Won’t hurt to ask. The smaller Rest. would be your best bet for getting someone to sell you some of this Queso cheese.

  93. I mad this for the superbowl and so far its gotten great reviews! Thanks!

  94. Velveeta makes a “queso” version now. You can get it at Walmart. I just get a pound of the Velveeta blanco queso, one can of Rotel (mild) and the juice from a second can (which I squeeze down with a slotted spoon) and I get some delicious blanco queso. It’s not homemade, and it uses processed cheese, but if you’re wanting some blanco queso fast, this is an easy way to make it. (I cook it in an 8 cup glass measuring cup/bowl in the microwave at three – 3 min intervals – stirring in between). Once a year we have a hatch chile festival and I may try the suggestion above using roasted hatch chilies.

  95. Fantastic! My husband looooves it.

  96. Sara Faulkner says:

    Try Land of Lakes white american cheese. I get it from the deli department at walmart. I’ve asked people at Mexican restaurants what they use and they always tell me that they use Land of Lakes american cheese. Walmart carries the white american and also yellow american. Won’t ever go back to using Velveeta cheese again!

  97. Buy gordos mild queso dip, add about 3tablespoons of chopped japalenos from a jar ,stir heat in microwave and serve. I’ve tried several recipes as well and this taste much more like the cheesedip from the Mexican rests.

  98. Sam’s Club sells the perfect white queso it is sold in the deli by the meat dept and its only $7 for a huge container.

  99. I bet I know what’s missing by just reading your recipe. It’s the type of cheese you’re using. You have to get the real Mexican cheese, I think it’s called Fresco Blanco or something. You can get it at Costco. It makes all the difference. I started using it in my Mexican cooking and it made all the difference. The food tasted just like it was from a Mexican restaurant.

  100. I must say, I’m mexican and I’ve never heard of such a dip, I think I should try it soon, but you know, in mexican restaurants you are usually served a little bowl of homemade hot sauce to dip tortilla chips (doesn’t have to be very “hot”, i’m unable to deal with the spicyness myself..)

  101. I just called my favorite mexican restaurant and they use shredded mozz, no american cheese! They use it in the Chili con queso! OMG it is amazing! If you want it to be more traditional I would use Oaxaca. It is very similar to mozzarella, but is for sure more Mexican than Italian! I would throw in some diced chilies from a can and maybe use a little bit of cream cheese to get the consistence right.

  102. Calleen Zach says:

    YUM YUM!!! I have been looking for this recipe! Dreaming about this! thank you!!

  103. I thought it was delicious and easy! I used a jalapeño and Serrano peppers though 🙂

  104. Kori McPherson says:

    The cheese dip made at our local Mexican Restaurant (San Jose Mexican Restaurant Bar & Cantina) is made with Goat Cheese. Best I’ve ever had out of all mexican restaurants i’ve tried.

  105. I guarantee you’ll enjoy that dip a lot more if you use velveeta cheese! It’s the best!

  106. Have you heard of vippins.com? Did they steal your recipe and photo?


    • Hi Anon! Haven’t heard of vippins.com until now. And, yes, they stole my entire post content. Thank you for letting me know. Unfortunately, I don’t see any contact information for them on their site. 🙁

    • Hi Anon! Haven’t heard of vippins.com until now. And, yes, they stole my entire content. Thank you for letting me know. Unfortunately, I don’t see any contact information for them on their site. 🙁

  107. Angela Barrett says:

    I agree with whoever said cumin….when I looked at the ingredient list I immediately thought it should have a touch of cumin. it’s the perfect subtle flavor in queso….going to try it!

  108. Marybeth says:

    SO many different variations here… If you come up with a “spot on” can’t stop eating… licking the bowl…. recipe, PLEASE send it to me..
    I live in Canada, and cannot get the ingredients here needed.. I need to make a tricot the USA for them.. I cannot afford to keep trying over and over again, as it is difficult for me to travel there..

    • Hi Marybeth,

      The post was updated a while back that links to my “spot on”…can’t stop eating, licking the bowl, recipe. 🙂 You can see the link to it above.

  109. We use Chihuahua cheese. You can find it in most Meijer stores. My Hispanic side of the family makes it with chihuahua cheese. VERY tasty!

  110. Velveeta. That’s what’s missing. 🙂

  111. I once had a perfect queso blanco recipe, which I can’t find again. It’s maddening. But I remember it had asadero cheese as well as American. I can’t be 100% sure, but I don’t think it had had Monterey Jack in it. Maybe that will help. I, too, would love to find the perfect queso blanco recipe again. Good luck!

    • Thanks, Ginny! I have found MY perfect recipe and updated this post to include a link to it. You can find it at the end of the post above. 🙂

  112. Pat Burgess Klein says:

    Is that evaporated milk in can or reg milk?

  113. Perhaps try using asagio cheese instead? The Mexican place in my hometown uses that, and it’s absolutely to die for.

  114. queso blanco VELVEETA….add 1 can ROTEL chopped tomatoes w/peppers. add CUMIN and some fresh chopped cilantro. cube velveeta add rotel and melt, either in microwave or slow in a crock pot. JUST BEFORE serving, stir in cumin & cilantro.

    easy peasy

  115. Marcia Mann says:

    The best AND easiest Queso dip is just the white American cheese melted, use just enough 1/2 & 1/2 to make the right consistency and chop finely a jalapeno (from a jar, not fresh). That’s it!!! You can adjust the jalapeno depending on how hot you want it. But it’s better (of course!) after it sits overnight. But you can eat it right away also. It’s YUMMY!!!

    • Thanks, Marcia! That’s pretty close to how I make it now. You can find the link to my updated version in the post above. 🙂

  116. the cheese is not melting ! its stingy . Rhat should i do

    • Hi Susi,

      I’m sorry, I’m not sure how to help as I haven’t made this recipe in a very long time. You’ll see in the body of the post that I linked to my new favorite queso blanco dip.

  117. i mean stringy . .

  118. This *might* sound ridiculous but I think I found the secret! I realized after I started making the queso blanco that I didnt have any fresh cilantro. I DID however have cilantro jalapeno butter I made. SO I cut a pretty hefty chunk of the cilantro jap butter and added it to the queso. O.M.G. So darn good!

  119. You might want to try using canned jalapenos and adding the jalapeno juice. The recipe I use is from a restaurant called “Miguels” in San Diego. I follow the recipe except I add jalapeno juice until I get the flavor I want.

  120. This dip didn’t work. The cheese and cream would not mix together. I followed exactly as written 🙁 Such a bummer!

  121. I think what you’re missing there is Chihuahua cheese. It’s not white cheddar, which, although quite tasty, is too oily.

Leave a Comment