Bushra Griffith
White queso, also known as queso blanco, is a popular Mexican cheese dip often served in restaurants as an appetizer with tortilla chips. It is typically made with white American cheese, which is known for its superior melting properties. However, other cheeses such as Monterey Jack, pepper jack, mozzarella, and Oaxaca cheese are also commonly used to enhance the flavour and texture of the dip. The addition of milk is crucial to control the consistency of the dip, and spices like cumin, garlic powder, and cayenne pepper are often added to give it a spicy kick.
| Characteristics | Values |
|---|---|
| Main Cheese Type | White American |
| Other Cheeses Used | Mozzarella, Monterey Jack, Pepper Jack, Muenster, Oaxaca, Asadero, Asiago, Cheddar, Colby Jack, Queso Fresco, Queso Chihuahua, Queso Oaxaca, Queso Quesadilla |
| Add-ins | Milk, Evaporated Milk, Cream, Butter, Green Chiles, Jalapenos, Cumin, Cayenne Pepper, Garlic Salt, Black Pepper, Salt, Ground Pepper, Spices, Salsa, Onion, Garlic |
| Serving Suggestions | Tortilla Chips, Tortillas, Soft Pretzel Bites, Mexican Dishes (e.g. Chicken Enchiladas, Baked Tacos, Chicken Quesadillas, Chicken Nachos, Chicken Fajitas) |
| Storage | Refrigerate in an airtight container for 3-4 days |
| Reheating | Microwave in 15-30 second intervals, stirring in between |
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What You'll Learn
White American cheese
To make white queso using White American cheese, start by heating a large non-stick skillet over medium-low heat. Add the cheese along with half-and-half, milk, or cream, and stir frequently to ensure even melting and prevent burning. You can also add a small amount of mozzarella, pepper jack, or Monterey jack cheese to enhance the flavour. Season with spices such as cumin, garlic salt, cayenne pepper, or chilli powder to taste.
For a thicker consistency, you can add more cheese or reduce the amount of liquid used. Conversely, adding more milk will result in a thinner queso. If you prefer your queso with a bit of spice, you can add diced jalapeños, green chillies, or chilli powder. Pickled jalapeños and their juice can also be used to add a tangy flavour.
Once the cheese has fully melted, you can serve the white queso immediately with tortilla chips, tortillas, or soft pretzel bites. It can also be used as a sauce for Mexican dishes such as chicken enchiladas, baked tacos, or nachos. Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave with a splash of milk.
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Mozzarella
To make a simple mozzarella queso dip, you will need:
- Mozzarella cheese
- White American cheese
- Shallots
- Cilantro
First, grate the mozzarella and American cheese separately. In a medium pan over medium-low heat, add the chopped shallot and stir. Then, add milk, and begin to add the grated American cheese a small handful at a time, whisking constantly until smooth. Continue this process with the mozzarella cheese, adding a small handful at a time and whisking in between. Once the cheeses are fully incorporated and smooth, you can add any desired seasonings, such as cumin, green onion, cilantro, salt, and pepper.
It is important to note that the cheese should be added gradually and mixed thoroughly to achieve a smooth cheese sauce. Additionally, if you prefer your queso to be thicker, you can always add more mozzarella.
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Monterey Jack
When making white queso, it is important to gradually add shredded cheese to ensure a smooth sauce. Monterey Jack can be shredded and added to melted white American cheese, along with milk and spices, to create a delicious dip. The milk helps to thin out the queso, and spices such as cumin, garlic powder, and cayenne pepper can be added to taste.
Additionally, Monterey Jack is a key ingredient in pepper jack cheese, which is essentially Monterey Jack with added peppers. This spicy variation can add a kick to white queso, making it a popular choice for those who enjoy a spicier dip. The cheese also pairs well with other ingredients commonly found in white queso, such as green chillies, garlic salt, and cumin.
When purchasing Monterey Jack for white queso, it is recommended to buy it in block form from the deli counter rather than pre-shredded. This ensures a better flavour and texture, as pre-shredded cheese can affect the smoothness of the dip. Overall, Monterey Jack is an excellent choice for making white queso, offering a creamy texture, versatility in recipes, and a mild flavour that can be enhanced with spices and peppers.
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Spices and peppers
Peppers:
- Jalapenos: Fresh jalapenos are commonly used in white queso. The spice level can be adjusted by removing or leaving in the seeds and membrane. Older jalapenos tend to be spicier, while younger jalapenos are milder. Jalapenos can be chopped or diced and added directly to the queso.
- Bell Peppers: Bell peppers, also known as capsicum, can add a mild sweetness to the queso. They are typically diced and sauteed before being added to the cheese sauce.
- Green Chilies: Canned green chilies are a popular choice for white queso, as they are less spicy than jalapenos and appeal to a wider audience. They can be substituted with poblano peppers for a similar level of heat.
- Serrano Peppers: For an even spicier queso, serrano peppers can be used instead of jalapenos.
- Red Chili Peppers: Dried red chili peppers can be added to increase the spice level of the queso.
Spices:
- Cumin: Cumin is a common spice used in Mexican cuisine and adds a deep, earthy flavour to the queso. However, some people prefer to reduce the amount or omit it altogether due to its strong taste.
- Cayenne Pepper: Cayenne pepper is a key ingredient in many white queso recipes, adding a significant amount of heat. It is typically used in small quantities, as a little goes a long way.
- Chili Powder: Chili powder can be used as a substitute for cayenne pepper or to enhance the spiciness of the queso. It adds a mild heat and earthy flavour.
- Garlic: Freshly minced or powdered garlic is often added to white queso for flavour. However, it can become overpowering if not used sparingly.
- Salt: Salt is used to enhance the flavours of the queso and can be added in the form of kosher salt or garlic salt.
- Black Pepper: Ground black pepper adds a subtle kick to the queso, enhancing the overall flavour.
- Nutmeg: A small amount of ground nutmeg can be added to white queso for a unique, slightly sweet and nutty flavour.
When making white queso, it is important to remember that spices and peppers can be adjusted to personal preference. It is recommended to start with smaller amounts and gradually increase until the desired flavour and spice level are achieved. Additionally, fresh herbs, such as cilantro, can be added on top of the queso along with diced tomatoes for extra flavour and colour.
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Milk
When making white queso, it is generally advised to use milk in conjunction with white American cheese, which is known for its superior melting properties and creamy texture. This type of cheese can usually be found at the deli counter of grocery stores. However, other varieties of cheese, such as Monterey Jack, Mozzarella, and Pepper Jack, are often added to enhance the flavour and spiciness of the dip.
To prepare the white queso, cheese cubes are gradually added to warm milk in a saucepan over low heat. This process ensures a smooth consistency and prevents the cheese from burning. Once the cheese has melted, additional ingredients such as green chillies, cumin, garlic, and spices are incorporated to taste. The queso can then be served immediately with tortilla chips, tortillas, or other Mexican dishes.
For those who prefer a thicker consistency, adding more cheese or using a thicker variety of milk can help achieve the desired texture. On the other hand, those who like their queso on the thinner side can add more milk or stir in some salsa to thin it out.
Leftover white queso can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, a splash of milk can be added, and the dip can be warmed in the microwave in short intervals, with frequent stirring, until it reaches the desired temperature.
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Frequently asked questions
White American cheese is the most popular choice for making white queso. You can also add some Monterey Jack, pepper jack, or mozzarella to enhance the flavor.
You can add milk to make the queso thinner. If your queso is too thin, add more cheese. You can also add chorizo, chicken stock, or poblano.
Use a double boiler or a slow cooker to melt the cheese. Keep the heat low so that the cheese melts evenly. Stir regularly.
White queso can be kept in an airtight container in the fridge for 3-4 days. To reheat, add a splash of milk and heat in the microwave in 15-30 second increments.
You can eat white queso with tortilla chips, tortillas, tacos, nachos, or burritos.
