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Looking for a warm, creamy dip that pairs perfectly with nachos, veggies, or even drizzled over your favorite dishes? My Queso Blanco Sauce is the perfect answer! This rich and velvety cheese sauce is a beloved staple in Tex-Mex cuisine, known for its irresistible blend of melted cheese, savory spices, and a hint of heat.
Table of Contents
- Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Queso Sauce
- Tips & FAQs
- Recipe:
- Check out these other great recipes!
Why You’ll Love This Recipe
The smooth & velvety texture of a homemade queso sauce is pure comfort at its peak. It’s perfect for drizzling on top of tacos, stuffing in burritos, or even topping grilled chicken with it. Savory spices harmoniously blended with melted cheese and just the right amount of heat delivers a mouthwatering burst of flavors that haves you going back for more. It’s easy and quick, making this a perfect game day dip or a last minute sauce that takes no time at all. It’s great with nachos, pretzels, veggies, and baked potatoes! My recipe is definitely better than the jarred sauce you would find at your local grocery store.
Ingredients for Queso Sauce
- Sharp White Cheddar & Monterey Jack Cheese: The mixture of sharp cheddar and creamy Monterey jack made a great combination. Always shred your own cheese! Pre-shredded cheese is coated with an anti-caking powder that prevents it from melting to its gooiest potential. It also gives a bit of a gritty texture, which is undesirable.
- Cornstarch: This will help thicken up the sauce. I coated the cheese with it, which is better than making a roux in its place or a slurry.
- Chipotle Pepper in Adobo Sauce & Fire Roasted Green Chiles: The spice component to the sauce. It offers a little heat since not much is used, but the amount of spice is dependent on preference.
- Evaporated Milk: Using evaporated milk in in this recipe ensures a creamy, smooth, and flavorful result every time, making it a preferred choice for this. It’s thicker and creamier than regular milk. It’s also less likely to curdle.
- Tomato & Garlic: Offers more flavor in the queso sauce. The tomato adds bright pops of color and a sweet note.
- Salt, Cumin, Garlic Powder, Onion Powder: Seasoning for the sauce.
- Butter & Milk: The butter is used to cook the chipotle peppers and garlic, and the milk helps the sauce if it is too thick. I add it at the end after judging whether not it’s too thick.
Tips & FAQs
- Storage: Allow to cool completely (it will thicken as it sits) and transfer to an airtight container and refrigerate for 4-5 days.
- Reheat: Reheat in a saucepan over low heat, stirring frequently to prevent it from sticking or separating. I would add a few splashes of milk to thin it out, especially if you choose to microwave it.
- Don’t let it overheat! It’ll start to separate and have a burned kind of taste to it. Never bring the heat past medium-low.
- Always shred your own cheese: Pre-shredded cheese is coated with an anti-caking powder that prevents it from melting to its gooiest potential. It also gives a bit of a gritty texture, which is undesirable
- Variations:
- For a meaty cheese dip, stir in cooked chorizo, taco-seasoned ground beef, or shredded chicken.
- Add more chipotle peppers for a spicier sauce.
- Add a touch of smoked paprika or use smoked Gouda for a smoky queso sauce.
- Add black beans, taco seasoned ground beef, and corn for a Tex-Mex version.
Recipe:
Queso Sauce
Ingredients
- 1 tbsp butter
- 1 garlic clove, grated
- 1 chipotle pepper in adobo sauce, seeds removed and chopped
- 1 small tomato, seeded and finely diced
- 13 oz can evaporated milk, not low fat
- 1 tbsp cornstarch
- 3/4 cup shredded white cheddar
- 1 1/2 cups shredded Monterey jack cheese
- 4 oz can fire-roasted green chiles
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt, to taste
- 2-4 tbsp milk
Instructions
- Toss together cheese and cornstarch in a mixing bowl. Set aside.
- In a medium saucepot, melt the butter over medium heat. Saute the garlic and chipotle pepper for 30 seconds until aromatic. Add in the diced tomato and cook for 3 minutes until slightly softened.
- Reduce heat to low. Pour in the evaporated milk and heat. Whisk in the cheese until it melts and becomes a silky sauce. Allow the sauce to heat back up; stir in the canned chiles, cumin, garlic powder, onion powder, and season with salt as needed.
- Let it heat over the low heat for 7-10 minutes until the flavors marry together. Add more milk if it becomes too thick. Remove from heat. Add more salt if needed. Serve with chips.
Notes
Storage: Allow to cool completely (it will thicken as it sits), transfer to an airtight container, and refrigerate for 4-5 days.
- Reheat: Reheat in a saucepan over low heat, stirring frequently to prevent it from sticking or separating. I would add a few splashes of milk to thin it out, especially if you choose to microwave it.
Don’t let it overheat! It’ll start to separate and have a burned kind of taste to it. Never bring the heat past medium-low.
Always shred your own cheese: Pre-shredded cheese is coated with an anti-caking powder that prevents it from melting to its gooiest potential. It also gives a bit of a gritty texture, which is undesirable
Variations:
- For a meaty cheese dip, stir in cooked chorizo, taco-seasoned ground beef, or shredded chicken.
- Add more chipotle peppers for a spicier sauce.
- Add a touch of smoked paprika or use smoked Gouda for a smoky queso sauce.
- Add black beans, taco-seasoned ground beef, and corn for a Tex-Mex version.
Nutrition Facts
Calories
214.71Fat (grams)
15.21 gSat. Fat (grams)
9.22 gCarbs (grams)
8.48 gFiber (grams)
0.59 gSugar (grams)
6.22 gProtein (grams)
11.43 gSodium (milligrams)
285.24 mgCholesterol (grams)
47.3 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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