White Queso Blanco Dip

Queso Blanco Nacho Cheese is creamy deliciousness for your chips that goes down to your hips. But let’s not dwell on the hip thing…

*This Queso Blanco post was originally published in May of 2012 but I’m bringing it back to life with a few new, updated pictures. I sadly don’t have the same wallpaper, orange countertops or turquoise stove anymore, so I left those up for your viewing pleasure. Enjoy!*

Sadly, my spanish speaking abilities go as far as visiting google translate and hitting enter despite my two years of studying it in high school. I remember really liking the word sweater. Suéter– it just rolls off your tongue so easily. My college roommate (with whom I also took spanish with in HS) and I always thought we sounded really authentic when we said “?Donde Esta Mi Sueter?” or inserted any other clothing or food item we knew. Pantalones is a good one. Oh and nachos. you can’t go wrong with nachos.

Speaking of nachos, have you ever had Queso Blanco at a restaurant? It’s crazy good. It’s also crazy easy to make.

Let’s Make Queso Blanco!

The players: {If you’re confused about the arrows pointing to nothing, that’s my clever way of saying that I’m a ditz and forgot to put them in the picture}

You’ll need to seed and vein your jalepeno if you don’t want it to be too spicy. I like to use a spoon to scrape the insides out. Just make sure that if you end up touching the seeds that you don’t rub your eyes or touch your face. Because oooh mama, it burns. Trust me on this one.

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Give your jalepeno and onion a good chop chop. They don’t have to be super minced, just not super chunky.

Heat a tablespoon of oil up in a medium sized sauce pan and add the onions and jalepeno. Cook until they are soft and starting to caramelize a bit.

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You’ll need some cheese. Cheese, oh glorious cheese. 2 kinds here: White American and Monterrey Jack.

Add the cheese to the pepper and onion and stir away. It takes a few minutes but it will melt. Promise.

Once its smooth and melted resist from putting your face directly into the pan and eating it all because it gets better. “How?” you ask… cilantro and tomatoes, that’s how.

Hello dreamboat. Have any room for me?

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Don’t mind if I do… note that the hand pictured below is that of my 5 yr. old. She has great hands for, you know, a 5 year old, but  I thought I’d let you know just in case you decided to judge me by my hands. Haters. 

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Queso Blanco Dip

Queso Blanco-- White, cheesy, creamy deliciousness for your chips that goes down to your hips. Let's not think about the hip thing though...

Course Appetizer

Cuisine Mexican

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8 servings

Calories 405 kcal

Ingredients

• 1 pound White American Cheese shredded (you can find this at most grocery store deli counters)
• 8 ounces Monterrey Jack Cheese shredded
• 1 Jalepeno seeded and minced
• 1/2 cup chopped red onion
• 1 tablespoon canola or vegetable oil
• 1/4 cup fresh cilantro chopped
• 1 whole fresh tomato seeded and diced
• 1 1/2- 2 cup milk

Instructions

1. Heat oil over medium high heat and cook jalepeno and onion until tender and starting to caramelize.
2. Reduce heat to medium low and stir in grated cheeses and ½ C milk
3. Continue to stir until smooth adding milk until the desired consistency is reached.
4. Stir in chopped tomatoes and cilantro.
5. Serve hot with chips or tortillas. Reheats well over medium heat or in the microwave, stirring frequently.

Nutrition Facts

Queso Blanco Dip

Amount Per Serving (1 serving)

Calories 405 Calories from Fat 279

% Daily Value*

Total Fat 31g 48%

Saturated Fat 19g 95%

Cholesterol 92mg 31%

Sodium 1147mg 48%

Potassium 307mg 9%

Total Carbohydrates 9g 3%

Sugars 7g

Protein 20g 40%

Vitamin A 23.4%

Vitamin C 7.4%

Calcium 92.9%

Iron 3.6%

* Percent Daily Values are based on a 2000 calorie diet.