I perfected a Chipotle Queso Sauce, my copycat version using white American and Monterey Jack cheeses, optional cream cheese, pickled jalapenos, lime, cumin, unsalted butter and a cornstarch slurry. No Velveeta or Rotel needed. Curious about the stovetop method that gets authentic queso blanco? Read on.

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I’ve chased the perfect Chipotle White Queso for years and I swear this Copycat Queso is the closest I’ve gotten to that restaurant glow. It’s got chunks of white American cheese and shredded Monterey Jack, a little cream cheese when I want it silkier, and half and half to keep it rich but not gluey.

Pickled jalapenos and a splash of their juice give it that sharp tang, while a pinch of cumin and a squeeze of lime lift everything up. If you like Chipotle Queso Sauce or a white sauce for tacos, this one will make you curious, seriously curious.

Why I Like this Recipe

– I love how creamy and silky it is it feels like a warm hug in a bowl
– I like that its easy to tweak the spice so it fits everyone’s taste, even the picky ones
– I love that it tastes like it came from a restaurant but I made it at home, and that still blows my mind
– I like that it stays great through a whole party so people keep coming back for more

Ingredients

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White American cheese: melts smooth, creamy, mostly fat and protein, adds mild salty flavor
Monterey Jack: melts well, mild bite, adds stretch and little tang, mostly protein and fat
Pickled jalapenos: give bright acidity and heat, low calorie, adds vinegar sourness and green bite
Half and half: adds creaminess, thins sauce, supplies calories and some calcium, not light
Onion: sweet and savory aromatics, small amount fiber and vitamin C, balances richness
Cream cheese optional: makes it silkier, adds tang and extra fat, optional for smoother texture
Lime juice: brightens flavor with fresh sourness, tiny vitamin C, cuts the dairy heaviness

Ingredient Quantities

8 oz white American cheese, cut into 1/2 inch pieces (about 2 cups)

8 oz Monterey Jack cheese, shredded (about 2 cups)

2 oz cream cheese, room temp (optional but makes it silkier)

1 cup half and half (or whole milk if you want it thinner)

2 tbsp unsalted butter

1/4 cup finely diced white or yellow onion

2 cloves garlic, minced

2 to 3 tbsp pickled jalapenos, finely chopped plus 1 tbsp pickled jalapeno juice

1 tsp cornstarch mixed with 1 tbsp cold water or milk to make a slurry

1/2 tsp ground cumin

1/8 tsp cayenne pepper or 1/4 tsp chipotle powder, optional for a little heat

1 tsp fresh lime juice

Kosher salt and black pepper to taste, start with about 1/2 tsp salt

How to Make this

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1. Prep everything first: cut 8 oz white American into 1/2 inch pieces, shred the 8 oz Monterey Jack, bring 2 oz cream cheese to room temp, finely dice 1/4 cup onion, mince 2 cloves garlic, chop 2 to 3 tbsp pickled jalapenos and measure 1 tbsp jalapeno juice, and mix 1 tsp cornstarch with 1 tbsp cold water or milk to make the slurry.

2. Melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Add the diced onion and saute until soft and translucent, about 3 to 4 minutes. Add the garlic and cook 30 seconds more, don’t let it brown.

3. Pour in 1 cup half and half (or whole milk) and warm it until tiny bubbles appear at the edge, not a rolling boil. Stir in the chopped pickled jalapenos, the jalapeno juice, 1/2 tsp ground cumin and the optional heat: 1/8 tsp cayenne or 1/4 tsp chipotle powder.

4. Whisk the cornstarch slurry into the warmed dairy, stirring until it slightly thickens, about 30 to 60 seconds.

5. Reduce heat to low. Add the cream cheese (if using) and the white American cheese a few pieces at a time, stirring constantly so each addition melts smoothly. Then add the shredded Monterey Jack in handfuls, stirring after each addition until fully melted. Keep the temp low so the sauce stays silky, do not let it boil or it might go grainy.

6. Once all the cheese is melted and the sauce is smooth, stir in 1 tsp fresh lime juice. Taste and season with kosher salt and black pepper, start with about 1/2 tsp salt and adjust to your liking.

7. Fix consistency: if the queso is too thick, whisk in a little warm half and half or milk until you like it. If it’s too thin, whisk a tiny bit more cornstarch slurry in and simmer gently until it thickens.

8. Keep warm on the lowest heat or transfer to a small slow cooker on warm, or set the saucepan in a heatproof bowl over barely simmering water so it stays smooth. Stir occasionally, serve hot with chips or your favorite tacos.

Equipment Needed

1. Cutting board, big enough for the cheeses and veggies
2. Sharp chef’s knife, for chopping and trimming cheese and onion
3. Medium saucepan, for melting butter and making the queso
4. Whisk, to work in the cornstarch slurry and keep sauce smooth
5. Silicone spatula or wooden spoon, for stirring and scraping the pan
6. Box grater or handheld grater, to shred the Monterey Jack fast
7. Small bowl and tablespoon, for the cornstarch slurry and mixing jalapenos
8. Small slow cooker or a heatproof bowl and a pot for a double boiler setup to keep it warm

FAQ

Q: How do I keep the queso from getting grainy?

A: Cook low and slow, stir a lot, and dont let it boil. Use room temp cheeses and add the cornstarch slurry once the milk is warm but before the cheese is fully melted. A little cream cheese and the half and half also help make it silky.

Q: Can I make this ahead and reheat for a party?

A: Yes. Cool and store in an airtight container in the fridge up to 4 days. Reheat gently on the stove over low heat or in a slow cooker on warm, stirring and adding a splash of half and half if it’s thick. Microwave in short bursts, stirring between each. Freezing is not recommended since texture suffers, though you can salvage it by reheating slowly with extra dairy.

Q: What if I want it thinner or thicker?

A: For thinner, use whole milk instead of half and half or add more milk while reheating. For thicker, use a little less liquid or add a tiny extra cornstarch slurry, but add it sparingly so it doesnt get gluey.

Q: Can I swap the pickled jalapenos or reduce the heat?

A: You can. Pickled jalapenos give that tangy bite so try canned/pickled first. To reduce heat, use less jalapeno and add only a teaspoon of the pickled juice. For more heat use extra jalapeno, cayenne, or chipotle powder to taste.

Q: When do I add the cornstarch slurry and why?

A: Mix the slurry into the warmed milk before or right as the cheese starts melting. It stabilizes the emulsion so the cheese doesnt separate and helps thicken the queso. Let it cook a minute on low after adding, dont boil.

Q: Any quick rescue tips if it splits or gets grainy?

A: Yep. Take it off heat, whisk in a little warm milk or cream slowly until it smooths out. If that fails, blend briefly with an immersion blender — it often brings it back together. Keep heat low after rescue.

Copycat Chipotle Queso Blanco Recipe Substitutions and Variations

White American cheese: If you cant find it, use 8 oz Velveeta or 1 cup shredded mild white cheddar mixed with 2 oz cream cheese; both melt smooth but the taste will be a bit different.
Monterey Jack: Swap for Colby, mild white cheddar, or low moisture mozzarella (mozz gives more stretch, Colby is closest in flavor).
Half and half: Use whole milk for a thinner queso, or evaporated milk for richer creaminess, or mix 3/4 cup milk with 1/4 cup heavy cream to approximate it.
Pickled jalapenos plus their juice: Fresh jalapeno (seeded if you want less heat) finely chopped plus 1 tsp white vinegar or lime juice works, or a few tablespoons of canned green chiles for a milder version.

Pro Tips

1. Keep the heat low and add cheese slowly. If the dairy is too hot the sauce will go grainy, so add the cheeses a few pieces or a handful at a time and stir constantly, it melts much more smoothly that way.

2. Grate or cut cheeses yourself. Pre shredded cheese often has anti caking stuff that makes the texture gritty, so shred the Monterey Jack fresh and cube the American into even pieces so everything melts at the same rate.

3. Do the cornstarch slurry right. Mix it into cold liquid first, then whisk that into the warmed milk or half and half before you add cheese. It helps stabilize the sauce, but go slow cause too much slurry makes it gluey.

4. Season and acid at the end. Wait to add most of the salt and the lime until after the cheese is melted, cheese can already be salty and the lime brightens the whole thing and fixes a slightly flat flavor.

5. Reheat and hold gently. Keep it on the lowest heat or in a small slow cooker, stir now and then, and if it firms up later whisk in a little warm milk or a spoonful of cream cheese while stirring or using an immersion blender, that usually brings it back to silky.