Restaurantstyle Queso Blanco
Table of Contents
Recipe Introduction
Craving that Mexican Restaurant Style White Cheese ?
Honestly, who isn't? I've always loved that creamy, cheesy dip. I always wanted to recreate it at home. This recipe nails that classic flavour.
It has a subtle kick of jalapeño. This is proper restaurant quality stuff.
A Little Taste of Mexico
This dip is inspired by traditional queso blanco recipes . It's a staple in Mexican cuisine. The recipe is surprisingly easy.
It only takes about 25 minutes from start to finish. This recipe makes about 6-8 servings. This makes it perfect for sharing.
Why You'll Love This Queso Blanco Recipe
This easy queso recipe is great for any occasion. It's a top-tier party dip. It delivers that authentic restaurant style queso flavour. Plus, cheese equals happiness, right?
Ready to get started? First, you need your ingredients. Grab some vegetable oil. You'll also need onion, jalapeño, and garlic.
Don't forget cumin, chili powder, salt, and pepper. You will also need milk, and cream cheese. A pound of White American is essential.
Ingredients & Equipment for the Best Queso
Right then, let's talk about what you'll need for this cracking queso blanco recipe . No stress, I promise! I was never a natural cook.
It is not very often that I go to a mexican restaurant but every time I find some mexican restaurant style white cheese .
Main Players: Cheese, Glorious Cheese!
- Vegetable oil: 1 tablespoon (15 ml) . Any neutral oil works a treat.
- Onion: 1 small (about 75g), finely diced. Brown ones are just fine.
- Jalapeño: 1 (about 15g), seeded and minced. Adjust heat to your liking. I love a good kick! If you are afraid of spice, remove seeds.
- Garlic: 2 cloves (about 6g), minced. Fresh is always best.
- Cumin: 1 teaspoon (5 ml) . Essential spice combination .
- Chili powder: ½ teaspoon (2.5 ml) . Adds a bit of depth.
- Salt & pepper: ¼ teaspoon (1.25 ml) each. Season to taste.
- Whole milk: 1 cup (240 ml) . Makes it nice and creamy.
- Cream cheese: 4 ounces (113g) , softened. Full fat is crucial for texture.
- White American cheese: 1 pound (454g) , cubed. This is key to getting that restaurant style queso .
- Monterey Jack cheese: ½ cup (57g) , shredded.
- Fresh cilantro: ¼ cup (about 10g) , chopped. Adds freshness.
- Pico de gallo: ¼ cup (about 40g) . Optional, for garnish.
For the best cheese for queso , good white american cheese substitute is hard. Use the real deal for the best result. If you want that authentic queso blanco you'll need it.
Seasoning Secrets
Cumin and chili powder are the base. The jalapeño brings the heat. Don't be scared to experiment with other spices! A pinch of smoked paprika could also be fantastic.
It is an easy queso recipe !
Gear Up: Essential Equipment
- Medium saucepan. Nothing fancy needed.
- Whisk. To keep it all smooth.
- Cutting board.
- Chef's knife.
- Measuring cups and spoons.
Don't sweat it if you don't have every single gadget. A wooden spoon works almost as well as a whisk! And hey, if you love easy appetizer recipes , this is a cracker! Makes for simple party dip recipes .
You’ll be making this homemade queso dip in no time! This cheese dip recipe is a winner. And for those who like a little extra heat, you can certainly whip up a queso dip with jalapeños .
You can even use a velveeta queso recipe but you won't get the same flavour.
Restaurant Style Queso Blanco: The Ultimate Cheese Dip
Oh my gosh, have I got a treat for you! Ever craved that dreamy, creamy mexican restaurant style white cheese dip you get at your favourite Mexican place? Honestly, I've been there.
And now, I'm spilling the beans (or should I say, the cheese?) on how to make it at home. This easy queso recipe is a total game changer.
It's surprisingly simple, and tastes just like the real deal. Get ready to dip! This white cheese dip recipe will blow your mind!
Prep Like a Pro!
Before we even think about turning on the hob, let's get organized. Essential mise en place is key. Dice one small onion (about 75g), mince two cloves of garlic (around 6g), and deseed and mince one jalapeño pepper (about 15g) .
Have all your spices measured out too: 1 teaspoon of cumin (5 ml), ½ teaspoon of chili powder (2.5 ml), ¼ teaspoon each of salt and pepper (1.
25 ml). Soften the 4 ounces (113g) of cream cheese. Cut 1 pound (454g) of white American cheese into cubes.
Shred the ½ cup (57g) Monterey Jack cheese. Chop the ¼ cup of cilantro (about 10g). And have about ¼ cup (40g) of pico de gallo ready if you're feeling fancy.
Having everything ready saves so much time and prevents that "Oh sugar, I forgot the cumin!" moment halfway through.
step-by-step to Cheesy Heaven
- Sauté the Goodness: Heat 1 tablespoon (15 ml) of vegetable oil in a saucepan over medium heat. Add the diced onion and minced jalapeño. Cook until softened, about 5 minutes .
- Garlic and Spice: Stir in the minced garlic, cumin, chili powder, salt, and pepper. Cook for another minute until fragrant.
- Dairy Time: Pour in 1 cup (240 ml) of whole milk and bring to a simmer. Then, reduce the heat to low.
- Cream Cheese Magic: Add 4 ounces (113g) of softened cream cheese and whisk until everything is smooth.
- The Main Event: Gradually add 1 pound (454g) of cubed white American cheese , whisking constantly until completely melted and smooth. This is where the magic happens!
- Monterey Jack In: Stir in ½ cup (57g) of shredded Monterey Jack until melted.
- Finishing Touch: Remove from the heat and stir in ¼ cup (about 10g) of chopped fresh cilantro.
- Serve and Enjoy: Transfer to a serving bowl and garnish with pico de gallo, if you like. Serve immediately with tortilla chips.
Pro Tips for a Proper Queso Blanco Recipe
Low and slow is the way to go, mate! Keep the heat low when melting the cheese to prevent it from separating.
Nobody wants grainy queso! Also, adjust the amount of jalapeño to suit your spice preference. Honestly, a little squeeze of lime juice at the end can really brighten up the flavour.
Now, for a truly authentic queso blanco experience, fresh is best! Always use freshly shredded cheese (not the pre-shredded stuff).
This really will help you create the best cheese for queso .
There you have it the perfect blueprint for some proper restaurant style queso ! You might just surprise yourself and end up whipping up an easy appetizer recipes .
Get cracking, and enjoy this crowd pleaser among a selection of party dip recipes !
Recipe Notes for the Best Queso Ever!
Right, so you're ready to make some proper mexican restaurant style white cheese dip! Ace! Before you dive in, let's run through a few notes.
Honestly, these bits and bobs will help you nail it. You know?
Serving it Up Right
Okay, so first things first, presentation matters. Plating it up can make all the difference! I reckon a nice earthenware bowl looks proper swish.
Scatter some extra chopped cilantro and that pico de gallo on top. It looks ace! This queso blanco recipe is perfect with tortilla chips, naturally.
But, how about carrot sticks, cucumber, or even some grilled chicken fajitas? A cold Corona or a crisp Sauvignon Blanc goes down an absolute treat with it.
Storing the Cheesy Goodness
Leftovers? What leftovers! Seriously though, if you do have any, here’s the lowdown. Let your homemade queso dip cool completely, then bung it in an airtight container.
Stick it in the fridge, it will keep for about 3-4 days. I don't advise freezing it, the texture goes all weird, like.
To reheat this easy queso recipe , gently warm it on the hob over a low heat, stirring often. A splash of milk can help loosen it up.
Or you can microwave in short bursts. Stir in between.
Jazzing it Up Variations, innit?
Fancy a tweak? Why not? For a bit of a kick, chuck in a can of diced green chilies. It'll give it a right zing! Want to go all 'ave it and make it vegan? Use a cashew based cheese sauce and some nutritional yeast.
Not quite the same as the white american cheese dip , but still lush! Want to keep it lighter? Try low-fat cream cheese and milk, but be warned, it won't be as creamy.
I find using the best cheese for queso that melts the best is always the way to go.
Nutrition Basics
Alright, so a rough guesstimate per serving of this cheese dip recipe sits around 350 calories. There's about 18g of protein and 25g of fat.
Plus about 8g of carbs. Obvs, this is just a rough guide. It depends on the brands and how generous you are with the portions! This easy appetizer recipes contains protein and calcium.
So it's not entirely naughty. You know?
Give this restaurant style queso a go and let me know what you think!
Frequently Asked Questions
What exactly is Mexican restaurant style white cheese, and what makes it so good?
Mexican restaurant style white cheese, often called Queso Blanco, is a smooth, creamy cheese dip that's a staple in Mexican restaurants. Its magic lies in its mild, milky flavour, the silky texture and the subtle warmth that comes from peppers.
It's the perfect comforting appetizer and great for sharing with friends a real crowd pleaser, like a proper Sunday roast!
My Mexican restaurant style white cheese dip turned out grainy. What did I do wrong?
Ah, the dreaded grainy queso! This usually happens when the cheese is overheated, causing the fats to separate. The secret is to keep the heat low and stir constantly, channeling your inner Mary Berry to achieve that perfectly smooth texture.
Also, avoid using pre-shredded cheese as it contains cellulose that can prevent proper melting, opt for the block cheese and cube it.
Can I make this recipe ahead of time, or is it best served immediately?
While Mexican restaurant style white cheese is best served immediately for optimal creaminess, you can prepare it ahead of time. Keep it warm in a slow cooker on low heat for up to 2 hours or refrigerate it for up to 3 days. When reheating, add a splash of milk and stir gently over low heat until smooth again.
I love spice! How can I make this Mexican restaurant style white cheese dip hotter?
Spice fiend, eh? I like your style! You can crank up the heat by using serrano peppers instead of jalapeños. Remember to handle those chillies with care. You could also add a pinch of cayenne pepper or a dash of your favourite hot sauce. Taste as you go to find your perfect level of fiery flavour!
Can I use other types of cheese in this recipe? I can't find white American cheese anywhere!
White American cheese is crucial for that signature smooth, melty texture, so it's really the cheese you want to use. If you're truly stuck, try a combination of Monterey Jack and Provolone, but be aware that the texture might be slightly different. Avoid strong cheddar or other cheeses that don't melt as smoothly.
How should I store leftover Mexican restaurant style white cheese dip?
Leftover queso can be stored in an airtight container in the refrigerator for up to 3 days. Be prepared that the texture will change slightly so you'll want to rewarm it slowly over low heat, stirring frequently, and add a splash of milk to get it back to that lovely creamy consistency.
Just like warming up a good stew, it's often even better the next day!
Restaurantstyle Queso Blanco
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 25g |
| Fiber | 1g |