What Makes This Recipe So Good
Who doesn’t love queso? A big bowl of hot, melty, cheesy goodness that you can scoop up with tortilla chips without a care in the world? Come on. Don’t pretend like you don’t look forward to it every time you head to a Mexican restaurant. This recipe recreates that restaurant-style queso blanco right in your kitchen in just a few minutes so you can treat yourself any time you want!You’re in total control of the heat levels in your white queso. Feel free to add more jalapeños or jalapeño juice than called for below, or if you’re heat-averse, you can dial them back or skip one (or both) altogether.This is a super easy recipe to scale up for larger groups. Just add more of everything until you’re happy with the serving size, flavor, and consistency!
Chef’s Tips
You want to use cheese from the deli counter rather than prepackaged shredded cheese. Typically the prepackaged versions use starches and other fillers to prevent clumping, which also prevents them from melting well. You can have the deli counter slice the cheese for you, or pick up a block and shred it yourself.The queso will firm up as it sits and cools. For a thinner consistency, add more half and half. For a thicker consistency, add more cheese.You can make the queso ahead of time (up to 3 days) and refrigerate it in an airtight container, then reheat it in the microwave and serve. I recommend microwaving in 30 to 60 second bursts, stirring well between each, until the queso is hot and melty.
Other Deliciously Cheesy Recipes
Baked Brie and Steak Cheese FriesBuffalo Chicken Mac and CheeseKeto Cheese SauceAir Fryer Grilled CheeseCheesy Keto Broccoli Cauliflower Casserole
