The other night I was craving queso blanco. I always order a queso blanco when at a Mexican restaurant, particularly when the restaurant gives you the chips and dip when you sit down. Out of all the things I eat when dining out, this little appetizer is one of my favorites!
Honestly, I was PMS-ing so bad I did not care about anything until I knew I could have this dip for my dinner. Yes, just chips and this damn dip. I went online and found this queso blanco dip recipe by Seeded at the Table. The below is my adaptation of that recipe.
- 1 lb bag of pre-shredded white American cheese, or shred (or cube) a block of cheese yourself (up to 1.5 lbs will work with this recipe)
- 1/4 cup diced green chiles
- 1/4 cup of jalapeños – fresh or canned/jarred, diced
- 2 teaspoons of chipotle Tabasco sauce (different from classic Tabasco)
- 1 cup of whole milk
- pinches of cumin, chili powder, etc. optional to taste
Find a nonstick saucepan and place the cheese, chiles, jalapeños, and Tabasco into it. Turn the heat on low, and whisk until cheese has melted and all have combined. Slowly incorporate the milk in stages, whisking to ensure the consistency you prefer. You may not need to use the whole cup serving of milk, so really eyeball that on the whisk or get out a chip and see how it “sticks” to the chip. Taste the sauce. If it is too hot, add more cheese. If it isn’t spicy enough, consider adding chili powder instead of Tabasco to keep the texture more accurate. Cumin is a nice aromatic spice that is pretty traditional in Mexican dishes, so you might find it is that ‘something missing’ that you recollect from your favorite restaurant’s queso blanco.
Hope y’all find this queso to be exactly what you were looking for. Espero que te guste!