Learn how to make this no-fail white queso blanco (white nacho cheese sauce) Pour this smooth, creamy cheese sauce over nachos, tacos, baked potatoes or roasted vegetables. This white queso is made with real cheese!
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Equipment
medium saucepan
whisk
Ingredients
112 ozcan evaporated milk
2teaspooncornstarch
1cupsour creamfull fat
4ozMonterey Jack cheesefreshly shredded (2 cups loosely packed)
2ozsharp white cheddar cheesefreshly shredded (1 cup loosely packed)
3tablespooncanned mild chopped green chilies
2tablespooncanned jalapeño peppers diced
1tablespoonjuice from the jalapeños can
¾teaspoonchili powder
½teaspoonground cumin
½teaspoononion powder
½teaspoongarlic powder
½teaspoonsalt
¼teaspoonblack 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 white queso while warm. Stir occasionally to prevent the top from forming a skin.
Notes
Recipe Notes:
The Queso Blanco (White Queso) 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.
Serving Suggestions:
Serve white queso 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.