This is the perfect recipe for creamy white cheese queso! Enjoy the smooth and tasty dip that tastes just like the one at your favorite Mexican restaurant. Serve with a big bowl of tortilla chips for the ultimate snacking experience.
There's something truly irresistible about creamy, cheesy queso dip, and with this recipe, you can enjoy it right in the comfort of your own home! Whether you're hosting a party, having a movie night, or simply craving a delicious snack, this homemade white queso is sure to hit the spot. The combination of Monterrey Jack cheese, diced tomatoes, and green chilies creates a flavor that rivals your favorite Mexican restaurant's version. Plus, it's quick and easy to make, so you can satisfy your cravings in no time!
Making queso dip from scratch is easier than you might think. All you need are a few ingredients and just ten minutes to create a perfect cheese dip. You’ll feel like you’ve opened a Mexican restaurant right in your own home!
WHAT’S IN QUESO DIP?
- Monterrey Jack Cheese
- Diced Tomatoes and Green Chilies
- Cornstarch
- Evaporated Milk
- Onion
- Garlic Powder
- Kosher Salt
HOW TO MAKE WHITE CHEESE QUESO
- Sauté the tomatoes, chilies, and onions. In one big saucepan, we’re making everything! Don’t forget to season with garlic and salt.
- Coat the cheese. When making the cornstarch, it is very important to use freshly shredded cheese.
- Add the evaporated milk and cheese. After the juices from the tomatoes have been cooked down, would be a clearer way to write this sentence.
- Cook until creamy and dreamy. Keep stirring continuously, and eventually, the desired result will be achieved.
- Serve with tortilla chips. It’s important to do it because it’s the right thing to do.
WHAT ELSE CAN YOU USE QUESO FOR?
I have a unique way of using queso that might seem unusual to some: I enjoy using liquid cheese as a salad dressing. While it may sound strange, trust me, it’s delicious! If you’re feeling adventurous, try adding queso to your chicken fajita salad. I promise you won’t regret it.
I love using queso instead of shredded cheese when making nachos. It makes the dish feel more like something you’d get at a restaurant.
WHAT’S THE KEY TO SMOOTH CHEESE SAUCE?
I’ve mentioned it before and I’ll say it again: evaporated milk is the best dairy product to use for cheese sauces!
It’s affordable and shelf-stable, and the fat content creates a smooth sauce that won’t separate if cooked correctly.
To prevent curdling a cheese sauce, avoid boiling it. Cook over low heat.
For the best queso dip, always use high-quality cheese that you grate yourself. Avoid pre-shredded cheese in bags, as it contains stabilizers and anti-clumping agents that can interfere with the preparation process.
HOW TO REHEAT QUESO DIP?
Thanks to the evaporated milk, this recipe remains liquid even when refrigerated.
To reheat the queso, follow these steps: First, take a serving of the queso and put it in a bowl that is safe to use in the microwave. Then, add a splash of the evaporated milk that you reserved when you made the queso initially. Heat the mixture in the microwave for 20 seconds at a time, stirring after each interval. Continue doing this until the queso is smooth and hot, which should take approximately 1 minute.
On one hand, this is quite a decent recipe for cheese sauce with several positive aspects: it includes tomatoes and onions, which are a source of vitamins and minerals such as vitamin C, potassium, and folate. Additionally, the cheese used in the recipe provides protein and calcium, necessary for bone and muscle health. However, due to the large amount of cheese and milk, the sauce contains a considerable amount of saturated fats. Considering that it is likely to be paired with carbohydrate-rich dishes (such as nachos or tacos), the final dish will represent a far from healthy combination in terms of its impact on the body (this could lead not only to weight gain but also to increased cholesterol and cardiovascular issues in general). Therefore, be cautious in selecting the main dish to accompany this sauce. For the healthiest option, pair it with vegetables (for example, use vegetable sticks or vegetable chips instead of nachos).
1 Place a large saucepan or cast iron skillet on medium heat. Add 2 teaspoons of your preferred cooking oil (I recommend olive oil), and sauté the onion until it softens, which usually takes around 3 minutes. Next, add the diced tomatoes with green chilies, salt, and garlic powder, and stir well. Cook the mixture until most of the liquid from the tomatoes has evaporated, which usually takes around 5 minutes.
2 As the tomatoes cook down, coat shredded cheese with cornstarch.
Calories: 233
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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For a velvety smooth cheese sauce that's free from graininess or separation, be sure to use freshly shredded Monterrey Jack cheese and evaporated milk. The evaporated milk's higher fat content helps create a luxuriously creamy texture, while grating the cheese yourself ensures that it melts smoothly and evenly. When reheating leftover queso dip, adding a splash of reserved evaporated milk helps revive its creamy consistency without altering the flavor. By following these tips, you'll achieve perfect, restaurant-quality queso dip every time!
