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I never thought melted white American cheese and diced green chiles could stop me mid-bite, but this one did. It’s silky, a little salty, and that peppery zip keeps you reaching for more.

I call it my Best White Queso because it’s messy, oddly comforting, and never behaves the same way twice. I’ve got a tiny habit that makes it pull just right, and you’ll probably try it and then swear you won’t go back to store jars.

Bring chips, bring a friend who steals the last scoop cause you’ll wanna see how they do it.

Ingredients

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White American cheese: rich in protein and fat, salty, creamy, not exactly light.
Half and half or whole milk: adds creaminess, calories and sat fat, few vitamins.
Diced green chiles: low calorie, little fiber, tangy, adds subtle heat and smoky notes.
Jalapeño: lots of zip, vitamin C, capsaicin gives heat, can wake up flavors.
Tomatoes for pico: juicy, vitamin C and fiber, brightens the dip with acidity.
Cilantro: fresh herbal lift, tiny antioxidants, tastes divisive, adds bright grassy notes.
Tortilla chips: crunchy, carb heavy, salty, pair perfect for scooping, not exactly healthy.

Ingredient Quantities

1 lb (16 oz) white American cheese cubed

1 cup half and half or whole milk

1 (4 oz) can diced green chiles drained

1 jalapeño seeded and finely chopped

1 clove garlic minced

1 tbsp cornstarch

1/2 tsp kosher salt

1/4 tsp ground black pepper

2 medium ripe tomatoes seeded and diced for pico de gallo

1/4 cup red onion finely diced

2 tbsp chopped fresh cilantro

1 tbsp fresh lime juice about 1 lime

Tortilla chips for serving about 8 oz

How to Make this

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1. Make the pico: in a small bowl toss the seeded diced tomatoes, finely diced red onion, chopped cilantro and lime juice, set aside to let the flavors hang out.

2. In a medium heavy bottom saucepan pour the 1 cup half and half or whole milk and whisk in the 1 tablespoon cornstarch until smooth, no lumps.

3. Add the drained diced green chiles, the seeded finely chopped jalapeño and the minced garlic to the milk, warm over medium low heat until you see steam, dont let it boil.

4. Lower heat to low and add the cubed white American cheese a handful at a time, stirring constantly with a wooden spoon or heatproof spatula until each addition is melted and silky before adding more.

5. Once all the cheese is melted stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust if needed. Keep the dip on low heat so it stays smooth, again dont let it boil.

6. If the queso gets a bit grainy or too thick, remove from heat and whisk vigorously while adding a splash more milk until smooth, or blitz briefly with an immersion blender for a super silky finish.

7. Spoon the queso into a warm serving bowl and heap the pico de gallo on top or serve it on the side so everyone can garnish their own, scatter a little extra chopped cilantro if you want.

8. Serve right away with about 8 ounces of tortilla chips, keep the queso warm in a small slow cooker on low if you need it to last through the party.

Equipment Needed

1. Cutting board, sturdy for chopping tomatoes, onion, jalapeño and cilantro
2. Chef’s knife, sharp for quick clean cuts
3. Measuring cups and spoons, for the half and half, cornstarch and seasonings
4. Medium heavy bottom saucepan, for melting the cheese low and slow, dont let it boil
5. Whisk, to keep the cornstarch from lumping and to smooth the queso
6. Wooden spoon or heatproof spatula, for stirring as you add the cheese
7. Small bowl, for tossing and resting the pico de gallo
8. Fine mesh strainer or sieve, to drain the canned chiles and seed the tomatoes if you want
9. Can opener, for the diced green chiles can
10. Ladle or large serving spoon and a warm serving bowl or small slow cooker to keep the queso warm during the party

FAQ

Can I use a different cheese? Yes. White American melts the creamiest, but you can swap in Monterey Jack, Velveeta, or mild white cheddar. If you use sharp cheddar mix it with a mellower melting cheese so it does not get oily.

How do I keep the queso smooth and not grainy? Mix the cornstarch into the milk first so there are no lumps, then heat gently and stir constantly. Don’t boil it. Low heat and patience is the trick, and adding a splash more milk while reheating helps too.

Can I make this ahead of time and reheat? Yes. Store in an airtight container in the fridge for up to 3 to 4 days. Reheat slowly on low, stirring, or microwave in 20 second bursts, stirring between each. If it’s too thick add a little milk and whisk till smooth.

How spicy is it and how do I adjust heat? It’s mild to medium from the jalapeño and green chiles. For less heat remove the jalapeño or leave in the seeds. For more heat add a serrano, hot sauce, or a pinch of cayenne.

Is this recipe vegetarian or vegan friendly? Vegetarian maybe yes if the cheese uses microbial or vegetable rennet so check the label. For vegan you’ll need a vegan meltable cheese and non dairy milk, but the texture and flavor will be different.

What else can I serve it with besides tortilla chips? Veggie sticks, soft pretzels, warm tortillas, nachos, baked potatoes, tacos or as a drizzle over roasted veggies. Works with lots of stuff.

Queso Blanco (White Cheese Dip) Recipe Substitutions and Variations

If you cant find the white American cheese, use Monterey Jack, queso Chihuahua, or a mild white cheddar — they melt well and keep the dip creamy, just expect a slightly different flavor.
Instead of half and half, use evaporated milk thinned with a little water, or whole milk plus 1 tablespoon melted butter for extra richness; for dairy free try unsweetened soy or oat milk with 1 teaspoon cornstarch to help thicken.
For the jalapeño, swap in a serrano for more heat, a poblano for something milder, or 2 tablespoons chopped pickled jalapeños if you want tang and convenience.
If you dont want to dice fresh tomatoes, use 1 cup halved cherry tomatoes, one 14 oz can drained diced tomatoes, or 1 roasted red bell pepper diced for a smoky twist.

Pro Tips

1) Keep the heat low and add the cheese slowly. If you dump it in all at once it can seize up and get grainy, so add a handful at a time and stir until totally smooth before more. If the cheese is fridge cold cut it smaller or let it sit 10 minutes so it melts easier.

2) If it goes grainy dont panic, add a splash more milk off the heat and whisk like crazy, or blitz with an immersion blender for a silky finish. A little extra cornstarch mixed into cold milk before heating also helps stop separation so whisk that in good.

3) Taste the jalapeño before you chop it, seeds and ribs are where the heat lives so depending on your crowd you might keep some, remove all, or even roast the pepper for a smoky kick. Add spicy bits slowly and taste as you go.

4) For serving and leftovers keep it warm gently in a small slow cooker set low or over a barely simmering water bath so it wont overcook. Leftovers reheat fine with a splash of milk while stirring, pico is best made ahead and drained a bit so it doesnt water down the queso.