White Queso

White Queso
Spread the Joy

White Queso by Braised in a Kitchen

Let’s talk food cravings, because I get them all. The. Time. And not just because I’m pregnant. I’ve always gotten I-must-have-this-kind-of-food-right-now kind of cravings. Usually its for something sweet or crunchy (or sweet and crunchy).

White Queso by Braised in a Kitchen

But lately my cravings have been for queso. All the queso. Every of the quesos. Especially this white queso.

White Queso by Braised in a Kitchen

And lots and lots of crispy chips. I’m pretty sure I’ve reached a point in my life where I could eat queso for every meal. And I’m totally OK with that. Plus, this white queso is so versatile – you can add all kinds of yummy stuff to trash it up like ground beef, tomatoes, jalapeƱos, avocado, shredded yellow cheese, hot sauce, onions, the list goes on.

White Queso by Braised in a Kitchen

Plus, one of my favorite parts of this white queso is that it can be ready in 30 minutes or less. You know, I’m all about some quick and easy recipes! Especially if they involve melted cheese over chips.

White Queso by Braised in a Kitchen

Another awesome benefit to this white queso is that you can make it ahead of time and then reheat it in the microwave or a crockpot. So this is perfect for all those parties you can’t throw right now because of social distancing, but soon (hopefully!).

White Queso by Braised in a Kitchen

A few notes for this white queso:

  • Make sure you use American cheese – you know the Kraft kind of stuff that you had in your grilled cheeses as a kid. They sell it in blocks so if you can find a block of white American cheese that is obviously the easiest. I’ve also had to use the individually wrapped squares in desperate times and they work just as well.
  • Also make sure you are using evaporated milk. Evaporated milk is milk that has had the water evaporated out of it leaving it creamier and fattier. The worst thing in the world is watery queso. I would add the evaporated milk slowly to make sure you are getting the consistency you want, just keep in mind that as the white queso cools it will thicken.
  • If/when you reheat the white queso you will need to add more evaporated milk to thin it out (even if you got it to the perfect consistency when you first cooked it). So, if you know you are making this ahead of time and you will want to serve it later, make sure you have extra evaporated milk on hand.
  • If you’re going to serve this for a party I recommend keeping it in a small crockpot set to low and leaving the toppings out so people can top their queso however they want. Some folks (like me!) don’t want jalapeƱos in their queso, but my hubby thinks that is amazing. This way folks can adjust their spiciness levels accordingly.

White Queso by Braised in a Kitchen

White Queso

Enjoy this delicious white queso on tortilla chips, tacos, enchiladas, burritos, your fingers straight from the bowl...
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Mexican
Keyword: 30 minutes or less, appetizer, avocado, cheese, chips, dip, gluten-free, make ahead, queso, slow cooker, vegetarian
Servings: 3 cups

Ingredients

  • 1 lb white American cheese diced
  • 12 oz evaporated milk more for a runnier queso, less for a thicker queso
  • 6 oz monterey jack cheese shredded
  • 1/2 t cumin
  • 1/2 t garlic powder
  • 1/4 t salt
  • dash hot sauce
  • tortilla chips
  • 1 tomato seeded and chopped, optional
  • 1 jalapeno chopped, seeded if you prefer less spice, optional
  • 1 avocado chopped, optional
  • 1/2 onion chopped, optional
  • 1 lime optional

Instructions

  • Preheat cooktop to medium-low heat. In a medium sized saucepan heat white American cheese and evaporated milk in batches (about 3 to 4 batches), stirring constantly. Wait until each batch is fully melted before adding more cheese and evaporated milk. If the queso seems to runny to you add less milk.
  • Once all the milk and white American cheese are fully melted, add in shredded monterrey jack cheese and stir until completely melted. If the queso seems to thick, add more evaporated milk until you reach your desired consistency.
  • Stir in cumin, garlic powder, salt, and hot sauce.
    At this point you can serve the queso as is, or you can top it with tomato, jalapeno, avocado, onion, and/or a squirt of lime juice.
  • NOTE: To make-ahead - you can make this queso ahead of time and store in the fridge for up to 2 days. It can be reheated on the stove or in the microwave but you will likely need to add more evaporated milk to thin it out as queso will thicken while in the fridge.
  • NOTE: To serve for a party - once queso is melted together and spices are stirred in place it in a small, preheate slow cooker. Set out optional toppings near the slow cooker so your guests can top their queso however they want. Enjoy!

White Queso by Braised in a Kitchen

Oh queso, let’s do this!