Queso Blanco Nacho Cheese is creamy, dreamy deliciousness for your chips. Don’t worry about the hips—just enjoy.
This Queso Blanco post was originally published in May 2012 and has been refreshed with updated photos. Enjoy!
I studied Spanish in high school but my vocabulary mainly amounts to a few fun words like suéter and pantalones. Still, some things need no translation—like nachos. Queso Blanco at a restaurant is irresistible, and it’s surprisingly simple to make at home.
Let’s Make Queso Blanco!
The ingredients below will yield a smooth, creamy white cheese dip perfect for chips or tortillas.
If you prefer a milder dip, seed and remove the veins from the jalapeño. A spoon works well for scraping them out—just be careful not to touch your face after handling the seeds.
Pin this recipe to your dip board!
Chop the jalapeño and red onion fairly fine—no need to mince them completely, but avoid large chunks so they blend into the dip.
Heat one tablespoon of canola or vegetable oil in a medium saucepan. Add the chopped onion and jalapeño and cook over medium-high heat until they are tender and beginning to caramelize.
This recipe calls for two kinds of cheese: White American and Monterey Jack. Both melt smoothly and create that classic queso blanco texture.
Lower the heat to medium-low and add the shredded cheeses along with about 1/2 cup of milk to start. Stir continuously until the cheese melts and the mixture becomes smooth. Add more milk, a little at a time, until you reach your desired consistency (about 1 1/2 to 2 cups total).
When the queso is smooth, fold in chopped fresh tomato and cilantro. These fresh ingredients brighten the rich, creamy cheese and make the dip feel more balanced.
The finished dip is irresistible—serve it hot with tortilla chips or warm tortillas. It reheats well on the stovetop over medium heat or in the microwave; stir frequently while reheating.
Pin this recipe to your dip board!
Pin this recipe to your dip board!
Want More Delicious Dip Recipes?
- Hot and Cheesy Bacon Dip
- Baked Cheese Ball Dip
- Coconut Lime Cream Cheese Fruit Dip
- Supreme Pepperoni Pizza Dip
📖 Recipe
Queso Blanco Dip
Ingredients
- 1 pound White American cheese, shredded (available at many deli counters)
- 8 ounces Monterey Jack cheese, shredded
- 1 jalapeño, seeded and minced
- 1/2 cup chopped red onion
- 1 tablespoon canola or vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1 fresh tomato, seeded and diced
- 1 1/2–2 cups milk
Instructions
- Heat the oil over medium-high heat. Cook the jalapeño and onion until tender and beginning to caramelize.
- Reduce heat to medium-low and stir in the grated cheeses and 1/2 cup of milk.
- Continue stirring until smooth, adding more milk until the desired consistency is reached.
- Stir in the chopped tomatoes and cilantro.
- Serve hot with chips or tortillas. Reheat gently on the stovetop over medium heat or in the microwave, stirring frequently.
Nutrition Facts
Calories: 405 kcal |
Carbohydrates: 9 g |
Protein: 20 g |
Fat: 31 g
Nutrition and Food Safety Disclosure: Nutrition estimates are approximate. Follow safe food-handling practices when preparing and storing cheese dips.