This White Queso dip is smooth, creamy, and mildly spicy, made with white American cheese and roasted jalapeños. It’s an easy stovetop recipe that keeps a luscious texture as it cools, making it ideal for parties, game days, or a cozy night in. Follow the steps below to recreate a classic restaurant-style white queso at home.
Velvety and comforting, this white queso pulls together in minutes with simple ingredients. Use it as a warm appetizer with tortilla chips, spoon it over a burrito bowl, or serve alongside grilled chicken for a rich, flavorful contrast.
Serve with tortilla chips as an appetizer, drizzle over a carnitas burrito bowl, or offer it on the side with pollo asado.
Ingredients & substitutions
- Milk: Whole milk creates the creamiest queso. For best results, avoid lower-fat milks; you can substitute canned evaporated milk if needed.
- Monterey Jack: Adds body and helps thicken the dip. Use freshly grated Monterey Jack rather than pre-shredded cheese for a smoother melt.
- Jalapeño: Roasting fresh jalapeños deepens their flavor and adds a gentle heat. Swap in serrano peppers for more spice or a poblano for milder flavor. Canned roasted jalapeños or green chiles also work in a pinch.
Best cheese for Queso
White queso is traditionally made with white American cheese. For the best texture and flavor, buy American cheese from the deli counter and have it chopped or sliced—deli-style American melts more smoothly than the individually wrapped processed slices.
Find the complete ingredient list and step-by-step instructions below.
How to Make White Queso
Preheat the oven to 425°F. Lightly spray a small baking sheet with nonstick spray and set it aside.
Trim the stems from the jalapeños, slice them in half lengthwise, and remove the seeds and membranes if you prefer less heat. Place the jalapeños skin side up on the prepared baking sheet and roast for 15–20 minutes, or until the skins are blackened and the peppers are soft.
Use tongs to transfer the hot peppers to a heatproof container with a lid so they can steam for several minutes—this makes the skins easier to peel. Once cool enough to handle, peel off the blackened skins, roughly chop the flesh, and set aside.
In a medium saucepan, pour 1 cup of whole milk and add 1/4 teaspoon salt and 1/4 teaspoon garlic powder. Warm the milk over medium heat, stirring frequently, until small bubbles form at the edge but it doesn’t boil.
Add the chopped white American cheese in batches, stirring each addition until fully melted before adding more. Once the American cheese is melted, stir in freshly grated Monterey Jack a little at a time until the queso reaches a thick, smooth consistency.
Stir the chopped roasted jalapeños into the cheese, taste, and adjust seasoning if needed. Serve the queso warm with tortilla chips or spoon it over tacos, bowls, or grilled meats.
Recipe Tips
- Slow cooker: For hands-off preparation, combine the cheeses and milk in a slow cooker and cook on low for 2–3 hours, stirring every 30 minutes until smooth.
- Add cheese in batches: Introducing the American cheese gradually prevents clumping and ensures a silky melt.
- Texture fixes: If the queso becomes too thick after cooling, reheat gently over low heat and whisk in a splash of milk to loosen it.
Storage
- Storing: Keep leftover queso in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the queso slowly on the stovetop over low heat, stirring frequently. Add a little milk to restore the sauce-like consistency if needed.
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White Queso
Smooth, mildly spicy white queso made with white American cheese and roasted jalapeños. Simple ingredients, restaurant-style results.
Ingredients
- 3 jalapeños
- 1 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 pound white American cheese, chopped
- 1 cup Monterey Jack cheese, freshly grated
Instructions
- Preheat oven to 425°F and spray a small baking sheet with nonstick spray.
- Remove jalapeño stems, slice in half, and discard seeds/membranes if desired.
- Place jalapeños skin side up on the baking sheet; roast 15–20 minutes until skins blacken and peppers soften.
- Transfer hot peppers to a lidded container to steam for several minutes, then peel, chop, and set aside.
- In a medium saucepan, combine the milk, salt, and garlic powder. Warm over medium heat until small bubbles form at the edge.
- Add the chopped American cheese in batches, stirring until each addition melts smoothly.
- Stir in the grated Monterey Jack until the queso is thick and creamy.
- Fold in the chopped roasted jalapeños, adjust seasoning, and serve warm with chips or as a topping.
Notes
- Milk: Whole milk gives the best texture; evaporated milk can be substituted if needed.
- Cheese: Use deli-style American cheese and freshly grated Monterey Jack for the smoothest melt.
- Heat level: Swap peppers to increase or decrease spice. Canned roasted jalapeños work for convenience.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat gently on low heat, adding a splash of milk to loosen.
Nutrition
Approximate per serving: Calories 227 kcal | Carbohydrates 3 g | Protein 12 g | Fat 19 g | Sodium 893 mg. Use as an estimate only.
Photography by KJandCompany.co