Description
This creamy White Queso dip is a restaurant-style favorite, made with white American cheese, Monterey Jack, and roasted jalapeños for a mild spicy kick. Perfectly smooth and irresistibly cheesy, it’s the ultimate dip for tortilla chips, nachos, or drizzling over tacos and burrito bowls. Ready in just 35 minutes, this easy homemade queso is perfect for game nights, parties, or quick snacks!
Ingredients
Units
Scale
- 3 jalapeños
- 1 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 pound white American cheese, chopped
- 1 cup Monterey Jack cheese, freshly grated
Instructions
- Preheat oven to 425°F. Lightly spray a small baking sheet with non-stick spray.
- Remove the stems from the jalapeños, slice them in half, and remove the seeds and membranes.
- Place the jalapeños skin-side up on the baking sheet and roast for 15-20 minutes until the skin is blackened and the peppers are soft.
- Transfer the roasted peppers to a covered container and let them steam for a few minutes. Once cooled, peel off the blackened skin, roughly chop the jalapeños, and set them aside.
- In a medium saucepan, heat the milk over medium heat. Add the salt and garlic powder, stirring to combine.
- Once the milk starts to bubble around the edges, gradually add the chopped white American cheese, stirring constantly until melted.
- Add the Monterey Jack cheese in batches, stirring until the queso reaches a smooth, thick consistency.
- Stir in the chopped roasted jalapeños. Serve warm with tortilla chips.
Notes
- For extra spice, leave some seeds in the jalapeños or add a dash of cayenne pepper.
- Substitute Monterey Jack with Pepper Jack for a spicier kick.
- Keep queso warm in a slow cooker on low for serving at parties.
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 40mg