Evaporated milk: is canned, stabilized homogenized cow’s milk from which 60 percent of the water has been removed. This mean it is thicker than just milk and more stable than heavy cream and less likely to curdle or separate. You can use heavy cream in a bind, but take care NOT to let it boil. Cheeses: Monterrey Jack cheese and mozzarella cheese are the “quesos blancos” or white cheeses while sharp cheddar cheese adds a dimension of flavor. Please use SHARP as opposed to MILD cheddar cheese. Mozzarella adds that incredibly ooey gooey factor, but you may substitute it with additional Monterrey Jack cheese. Cornstarch: thickens the Queso Blanco without having to make a roux. Sour Cream: add gorgeous silkiness and body to the White Queso Dip that can’t be beat. Please use full fat please! You can use less sour cream but I would not omit it. I have not tried it with Greek yogurt but I’m guessing it won’t melt quite as well. Green Chiles: add a bright, vibrant tanginess to cut through the cheesiness. Take care you use MILD chopped green chiles for flavor and not heat. If you use hot green chiles, your dip will be HOT! Jalapenos: use canned jalapenos instead of fresh because they are soft, boast a spectacular tang and universal spice level. You will also need the can because we are also going to use 1 tablespoon jalapeno juice from the can. Seasonings: chili powder, chicken bouillon, ground cumin, onion powder, garlic powder, salt, and pepper round out the flavor profile. Use more or less of each to taste.
- Add sour cream. Whisk in sour cream until completely smooth.
- Melt cheese. Stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese.
- Add seasonings. Once cheese is entirely melted, stir in seasonings, green chiles, diced jalapenos and jalapeno juice.
Use evaporated milk. It’s the solution to your Queso Blanco not curdling or separating or splitting when reheating. Whisk cornstarch until smooth. Whisk the cornstarch until smooth BEFORE heating the evaporated milk. If your cornstarch isn’t whisking completely smooth, then use your fingers to pinch the clumps until smooth. Don’t boil evaporated milk. Evaporated milk itself has a high heat threshold, but the cheeses do not. If your evaporated milk is too hot when you add your cheeses, they can separate or become grainy. Take care you reduce the heat as soon as your evaporated milk starts to simmer – NOT boil. Use full fat sour cream. Full fat sour cream melts to luxuriously silkiness whereas less fat or nonfat does not melt as well. Use cornstarch vs flour. Cornstarch thickens the dip while letting it retain its silky texture vs. flour which can become grainy. Use FRESHLY grated cheeses. Use only freshly grated cheddar cheese as they not only taste far superior than pre-packaged shredded cheeses but melt far better. Pre-shredded cheeses are coated with anti-clumping chemicals which also prevent them from melting as seamlessly. Whisk in cheeses gradually. Take care to whisk in cheeses a little at time – this help the cheeses melt smoothly and not dramatically lower the temperature. Also take care to whisk constantly so the cheeses don’t clump. Use canneds jalapenos. Unlike fresh jalapenos that vary widely in spice content, canned jalapenos boast a more universal degree of heat so you know what you are getting. Canned jalapenos are also pickled which adds a fabulous tang that compliments the richness of the Queso Blanco and they are easier – you don’t have to chop, deseed or sauté them – simply open the can, drain and add to your White Queso Dip! Thin to desired consistency. If you would like a thinner dip, simply whisk in additional milk. For a thicker dip, stir in additional Monterrey Jack cheese.
Meat: spicy chorizo, ground beef or turkey, bacon or rotisserie chicken would all be delicious. If you add ground beef or turkey you will want to season them with additional chili powder, ground cumin, onion powder, powder and garlic powder or taco seasoning. Tomatoes: canned fire roasted tomatoes add a smoky tanginess or you can use regular diced canned tomatoes. Black beans: stir in the black beans at the end of cooking and warm through on LOW. Bell peppers: sauté red or green bell pepper before adding to the Queso Blanco. Salsa: I love adding my favorite salsa or salsa verde for an explosion of flavor. Heat: add additional canned jalapenos, chopped chipotle peppers, hot sauce or cayenne pepper.
Queso Toppings
You can serve Queso Blanco plain or garnish it with as few or as many toppings as you would like. Some popular toppings include:
Fresh Jalapenos: not for the faint of heart, especially if they still contain the seeds – use sparingly. Cilantro: adds a fresh, zesty pop. Tomatoes or pico de gallo: add fresh, juicy, vibrant texture and flavor Avocados: for the creamy avocado lovers
What to Serve with Queso Dip
Queso Blanco is not just for dipping salty crispy tortilla chips in. It is fabulous:
Smothering beef burritos, chicken burritos or breakfast burritos As a dip for taquitos, sourdough, crackers, pita chips, carrots, bell peppers, broccoli or cauliflower Enveloping nachos Drizzled on tacos Poured over burgers Drizzled over veggies: roasted potatoes, roasted broccoli, roasted asparagus, roasted cauliflower, Brussels sprouts, etc. Mixed into Mexican rice or cilantro lime rice, quinoa, cauliflower rice or spaghetti squash. You can even add ground beef, shredded chicken, etc. Serve as a dip or poured onto tater tots or French Fries Poured over baked potatoes, twice baked potatoes or hassselback potatoes Smothering barbecue beef brisket or pulled pork sandwiches Mixed into or served with scrambled eggs, omelets, savory crepes What did I miss? I’m sure there’s some exciting applications escaping me!
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