Queso Blanco

Dan’s mention of Velveeta melted with a jar of salsa last week reminded me that I made a batch of queso blanco that I forgot to post.  It was originally intended to be a Super Bowl snack idea, but I would highly contend that this is a dish that could (and should) be served throughout the year.  I ‘ve made it both on the stove top and in a slow cooker, and both were successful.  Tongues were burned licking those curves of the pot that the chips can’t reach.  You have to keep a somewhat close eye when you’re making it in the the slow cooker, and keep it on the low/keep-warm settings to prevent the cheese from burning, but when you’re having a party (a party of 1 is still a party!) queso blanco can’t be beat.

I should also note that the back surgery recovery is going well!  No more shooting pain down my legs, no more sleepless nights, and much more all-around happiness.  Of course, I can’t do much of anything for 6 weeks (luckily, we have had lots of Lily help from the grandparents), but I’m pretty excited at the idea of this being the last surgery for a long long time.  I won’t say ever.  But I’ll hope it.  Many thanks for the support and well-wishes!

Queso Blanco

1 Tbsp cooking oil (veggie, olive, canola – whatever you have)
1/4 cup white onion, diced
1 large jalapeno pepper, diced (remove the seeds and stem for less heat)
12 oz white American cheese, diced
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded – it doesn’t melt as well)
1/4-2/3 cup cream, half-and-half, or whole milk
1 tomato, seeds removed and diced
1 small bunch cilantro, roughly chopped

Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low.  Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted.  Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.  Serve on chips, tacos, tortillas, fresh vegetables, etc.

Source: Confections of a Foodie Bride

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  1. This dip looks delicious! If this isn’t a good excuse to whip out those carrot sticks, I don’t know what is.

  2. Yummy! I LOVE queso, this looks fab!

  3. queso blanco, yum. I could tuck into this now even though it’s breakfast time!!!

    You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

  4. YUM. Totally making this tomorrow.

  5. I feel like queso is always a great late night snack…i don’t know if I should admit to that, but for some reason, chips and queso are just delicious in the wee hours of the morn. Your recipe looks delicious and the colors in your photos are gorgeous!


  1. […] a native Texan, I firmly believe that you can’t go wrong with queso.  Ever. […]

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