Easy Homemade Queso Blanco Recipe

Last Updated on December 18, 2020 by Diane Hoffmaster

If I had to pick just one snack to enjoy without worrying about whether it was healthy or not I would choose queso every single time.  But, not that orange queso with Rotel and sausage that you see so often at parties.  I love queso blanco with jalapenos like you get at the Mexican restaurants.  I decided it was time for me to figure out exactly how queso blanco is made so that I could stop making excuses as to why I needed to go out for Mexican food all the time!  I browsed around the internet and found a lot of variations but the one over at Mel’s Kitchen Cafe really caught my eye.  I loved the addition of fresh onion, tomato and cilantro along with the jalapeno and to be honest, it is just a gorgeous and mouth watering photo!

I changed the ratios in this queso blanco a little bit based on personal preference. Next time I make this I will definitely add more jalapeno.  Taking the seeds out really takes away from the heat and my queso blanco was just not quite as spicy as I wanted it.  If you are entertaining guests for a football party, girls night out or just having the teenager’s friends over for movie night,  this recipe makes a fairly decent amount of dip.  It also heats up really well in the microwave if it is going to be just you, your bathrobe and the remote control!

The key to this queso blanco is to make sure all of your veggies are finely chopped.  You are not looking for a chunky dip.  You want the flavor of the fresh vegetables but not really the texture.  Use a very sharp knife and this step will be incredibly easy.  Chopping the cheese up very finely or shredding it will make the melting go much faster.

Homemade Queso Blanco

Yield: 8 to 12

Easy Homemade Queso Blanco Recipe

Print

Easy queso blanco recipe for your next snack session!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 jalapeño pepper, seeded and finely chopped
• 8 ounces white American cheese, chopped into small squares
• 6 ounces Monterey jack cheese, shredded or chopped into small pieces
• 1/2 cup milk (approximately...you may need a bit more or less)
• 1/2 tomato, seeded and finely diced
• 4 tablespoons minced fresh cilantro

Instructions

2. In a medium saucepan, heat olive oil over medium heat
3. Add onion, jalapeno, and tomato and saute 3 to 4 minutes
4. add half of the milk (1/4 cup) and the cheeses
5. Stir continuously until melted
6. Add remaining milk to thin queso blanco to desired thickness
7. Remove from heat and add cilantro
8. serve with tortilla chips and enjoy!