Creamy Queso Blanco with Chili Recipe
Introduction
Queso Blanco is a creamy, mild white cheese sauce perfect for adding a subtle richness to your dishes. This simple recipe brings together a few basic ingredients for a smooth and flavorful result.
Ingredients
- 1 cup white cheese, crumbled
- 1 cup milk
- 2 tablespoons butter
- 1–2 fresh or dried chilies, to taste
Instructions
- Step 1: In a saucepan over medium heat, combine the milk and butter. Warm gently until the butter is melted and the mixture is hot but not boiling.
- Step 2: Add the crumbled white cheese and chilies to the saucepan. Stir constantly until the cheese melts completely and the mixture becomes smooth.
Tips & Variations
- For a spicier sauce, increase the amount of chilies or use a hotter variety.
- You can substitute milk with half-and-half or cream for a richer texture.
- Remove the chilies after melting for a milder flavor or leave them in for extra heat.
Storage
Store leftover queso blanco in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to maintain a smooth consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, mild cheeses like mozzarella or Monterey Jack can work, but the flavor and texture may vary slightly.
What can I serve queso blanco with?
This cheese sauce pairs well with grilled vegetables, tacos, nachos, or as a dip with tortilla chips.
PrintCreamy Queso Blanco with Chili Recipe
This simple Queso Blanco recipe results in a smooth, creamy white cheese sauce flavored with a touch of butter and a subtle kick from chilies. Perfect for drizzling over tacos, nachos, or as a dip, it combines just a few ingredients melted together to create a rich and flavorful cheese sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Approximately 1 1/2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Ingredients
- 2 cups white cheese (such as queso blanco or farmer’s cheese), crumbled
- 1 cup milk
- 2 tablespoons unsalted butter
- 1–2 fresh mild chilies, finely chopped (such as Anaheim or poblano)
Instructions
- Prepare the Ingredients: Crumble the white cheese into small pieces to help it melt evenly. Finely chop the fresh chilies, making sure to remove seeds for less heat if desired.
- Melt Butter and Chilies: In a medium saucepan over low heat, melt the butter slowly. Add the chopped chilies and sauté for 1-2 minutes until fragrant, allowing the butter to infuse with chili flavor.
- Add Milk and Cheese: Pour in the milk and gently warm it without boiling. Gradually add the crumbled cheese, stirring constantly to help it melt smoothly into the milk and butter mixture.
- Combine Until Smooth: Continue stirring over low heat until the mixture thickens into a smooth sauce with no lumps, about 5-7 minutes. Do not let it boil to prevent curdling.
- Serve Warm: Remove from heat and serve immediately as a sauce over your favorite dishes or as a dip.
Notes
- Use mild chilies for gentle heat or omit for a milder sauce.
- The cheese should be fresh and white, preferably queso blanco or farmer’s cheese for authentic flavor.
- Stir frequently to prevent sticking or burning.
- Adjust milk quantity for desired sauce thickness.
Keywords: queso blanco, white cheese sauce, Mexican cheese dip, creamy cheese sauce, melted cheese recipe
