Queso Blanco

Perfect as a dip, sauce, or appetizer!
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Appetizer, Side Dish
Keyword: dip, makecaloriesgreatagain, mcga, mexican, queso dip, queso sauce
Cooking Method: Stovetop
Food Category: Vegetarian
FoodOrDrink: Food
Element: Dips, Sauces


  • 3/4 lb Monterey Jack Cheese Freshly Shredded
  • 3/4 lb White American Cheese Freshly Shredded – See notes for substitutions
  • 8 oz Green Chiles Chopped
  • 1.5 cups Heavy Whipping Cream
  • 3 tbs Butter I use salted here
  • 1/2 tsp Cumin
  • 2 tbs Flour
  • 1 tsp Garlic Salt
  • 1 tsp Onion Salt
  • 1 pinch Pepper Powder Cayenne, Chili, Serrano, whatever you like


  • Gather your ingredients. Ideally your cheese and cream should be at room temp.
  • Shred your cheeses. This is what 3/4 lbs of shredded cheese looks like (you need 2X this for this recipe). =
  • Melt your butter over low heat
  • Add the flour and stir until you have a nice Roux.
  • Add your cream. Stir well. Add the green chiles, garlic salt, onion salt, cumin, and pepper powder. Stir more.
  • Slowly add your cheese and continue to stir as you do. Make sure your heat isn't too high and that you add it slowly, or it will create clumps!
  • Continue to stir and thicken until the queso is to your liking. Add more cream if you want to thin it a bit.
  • Serve and enjoy!


  • You can sub an extra dose of Monterrey Jack for the American cheese here if you want.  It will diminish the flavor a little (although it will be a bit more authentic).
Tried this recipe?Mention @makecaloriesgreatagain or tag #makecaloriesgreatagain

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