If you always wanted to make creamy and flavorful queso blanco without using processed cheese, then this is the perfect recipe for you. Learn how to make silky smooth Mexican cheese sauce from scratch using evaporated milk and cornstarch to avoid curdling or separation.
This wonderful gluten free cheese sauce is incredibly versatile and can be used on tacos, burritos, nachos, baked potatoes, broccoli or cauliflower.
This is an serve this absolute crowd pleaser as an appetizer, party snack or part of Loaded Beef Nachos or BBQ Chicken Nachos. And best of all, it only takes 15 minutes to make this mouthwatering vegetarian Mexican dip.
❤️ WHY YOU'LL LOVE THIS QUESO BLANCO RECIPE
✔️ Great flavor without using any processed cheese.
✔️ This crowd pleasing dip comes together in only 15 minutes. You won't believe how easy it is!
✔️ Queso blanco is super versatile and also tastes great on potatoes, vegetables and omelettes.
✔️ Queso is a great appetizer, party or game day snack!
QUESO BLANCO INGREDIENTS
This section explains how to choose the best ingredients for cheese sauce, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
You may have all of these white queso dip ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.
- Evaporated Milk: Using evaporated milk makes sure your queso doesn't curdle.
- Cornstarch: Helps bind all the ingredients together and provides a smooth texture.
- Sour Cream: Use full fat sour cream for best flavor and silky consistency.
- Monterey Jack Cheese: For best results, shred your own cheese. Pre-shredded cheese contains preservatives and doesn't melt as well or taste as good.
- White Cheddar Cheese
- Chopped Green Chiles: We used mild canned chilies.
- Jalapeño Peppers: Use canned or pickled jalapenos.
- Jalapeño Pepper Juice: We used the juice from the jalapeño can. It adds a nice tang to the queso blanco.
- Chili Powder
- Ground Cumin
- Onion Powder
- Garlic Powder
- Salt
- Black Pepper
- Tortilla Chips
INSTRUCTIONS
This section shows how to cook white nacho cheese on the stovetop, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.
PREPARE INGREDIENTS: Grate and measure all your ingredients before you begin.
HEAT THE MILK: In a medium saucepan whisk evaporated milk and cornstarch until smooth, then bring to a simmer, whisking constantly. As soon as it begins to simmer (not boiling), reduce heat to low. Then add the sour cream and whisk.
🔴 TIP: Use full fat dairy for this recipe, to ensure a silky smooth consistency and great flavor of your nacho cheese sauce.
ADD CHEESE: Whisk in one small handful of cheese at a time, until cheese is completely melted, and the sauce is no longer stringy.
FINISH : Stir in remaining ingredients until smooth and serve while warm.
🔴 TIP: Stir occasionally, to prevent the top from forming a skin. The queso will stay creamy but will thicken as it begins to cool. Reheat gently in the microwave or on the stove at any point to warm up or thin.
HOW TO MAKE WHITE NACHO SAUCE AHEAD
Queso Blanco is a great recipe to make in advance as it reheats well in the microwave or on the stovetop. Simply prepare the nacho cheese sauce from start to finish. Then store in an airtight container in the fridge until ready to use. Make sure to frequently stir the cheese sauce while reheating. You can also adjust the consistency by adding a little bit of milk.
If you are planning to serve the dip at a party you can also transfer the queso to a crockpot, reheat it on low for 30-40 minutes and then keep on warm for serving.
TIPS FOR THE BEST QUESO
Follow these tips to make the best white nacho sauce.
✔️ Use full fat dairy. Use full fat sour cream, evaporated milk and cheese for best flavor.
✔️ Whisk cornstarch until smooth. Make sure you have whisked the cornstarch and evaporated milk until smooth and there are no more lumps before you add the other ingredients.
✔️ Evaporated milk is key to prevent curdling or separating. Make sure you don’t boil the evaporated milk. If it is too hot it will make the cheese too warm and it can separate. As soon as it starts to simmer (not boil) reduce heat.
✔️ Freshly grate the cheeses. Use freshly grated white cheeses that melt well if you need to substitute cheeses (mozzarella, for example). Pre-packaged shredded cheeses are coated with anti-clumping chemicals.
✔️ Add the cheese over time. When adding cheese, whisk in a little at a time to help cheese melt smoothly and not lower the temperature of the sauce. This will also help prevent clumping.
✔️ Taste the dip. Add more spices or jalapeño juice as desired.
✔️ Add more milk if you want a thinner dip. Whisk to combine.
STORAGE TIPS
Refrigerate: Store leftovers in an airtight container in the fridge for up to 7 days.
Reheating: Reheat this vegetarian dip in the microwave or gently on the stovetop. Make sure you keep stirring it until heated through. Do not boil! Add milk (a tablespoon at a time) to thin out the dip, if necessary.
WHAT TO SERVE WITH NACHO CHEESE SAUCE
This flavorful and creamy white cheese sauce is unbelievably versatile and tastes amazing on lots of different things. Queso blanco obviously enhances the flavor of most Mexican dishes. Drizzle it over tacos, Chipotle Chicken Burrito Bowls, Loaded Beef Nachos or BBQ Chicken Nachos. You can also dip tortilla chips and taquitos into this yummy cheese.
However, nacho cheese sauce also enhances the flavor of most any potato side dish and roasted vegetables. We love drizzling it over Baked Potatoes, Air Fryer Broccoli, Parmesan Roasted Broccoli, Air Fryer Cauliflower, or dip French fries, tater tots, bell peppers or other vegetables into it.
Have you tried queso blanco on your favorite breakfast omelette?
MORE DIP RECIPES
If you love love gluten free queso blanco you'll enjoy our Guacamole, Easy 7 Layer Dip, Hot Pizza Dip, Rotel Dip with Sausage, or Artichoke Spinach Dip with Cream Cheese.
Have you tried any of our incredibly delicious salsa recipes yet? We love Mango Habanero Salsa, Restaurant Style Salsa, Pico de Gallo or Stef's salsa verde.
FREQUENTLY ASKED QUESTIONS
For perfect results every time, here are answers to the most common questions about cooking cheese sauce.
Use freshly grated white cheeses that melt well if you need to substitute cheeses. We recommend mozzarella or gouda, for example. Do not use pre-shredded cheese packages as they contain additives that prevent the cheese from melting properly. You can also try Pepper Jack cheese if you like it really spicy.
Yes. For a chunkier dip you can add precooked ground beef or taco meat.
Equipment
Ingredients
- 1 12 oz can evaporated milk
- 2 teaspoon cornstarch
- 1 cup sour cream - full fat
- 4 oz Monterey Jack cheese - freshly shredded (2 cups loosely packed)
- 2 oz sharp white cheddar cheese - freshly shredded (1 cup loosely packed)
- 3 tablespoon canned mild chopped green chilies
- 2 tablespoon canned jalapeño peppers - diced
- 1 tablespoon juice from the jalapeños can
- ¾ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- Tortilla chips
Instructions
In a medium saucepan over medium-low heat, whisk evaporated milk and cornstarch together. Once combined, increase heat a little and bring to a simmer, whisking constantly. As soon as it begins to simmer (not boiling), reduce heat to low.
Add the sour cream to the saucepan and whisk until smooth.
Begin stirring in the cheese, one small handful at a time, whisking constantly until cheese is completely melted. If the sauce is stringy the cheese is not completely melted.
Stir in remaining ingredients including chopped green chilies, diced jalapeño peppers, jalapeño juice, chili powder, cumin, onion powder, garlic powder, salt and pepper.
Serve while warm. Stir occasionally to prevent the top from forming a skin.
Notes
- The Queso Blanco will stay creamy but will thicken as it begins to cool.
- Reheat dip in the microwave or gently on the stove at any point to warm up or thin. Add milk to thin out more.
- Cover and store in the refrigerator for up to 7 days.
- Serve on chips for nachos.
- Smother a burrito with the queso.
- Use as a dip for chips, taquitos, french fries, tater tots, bell peppers or other vegetables.
- Drizzled on tacos
- Drizzle over roasted broccoli or cauliflower.
- Pour over baked potatoes.
- Poured over breakfast omelets.
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