Homemade Queso Blanco Recipe

Name: Homemade Queso Blanco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 lb white american cheese shredded; 1/4 lb monterary jack cheese shedded (optional); 2 large jalopeno or serrano peppers; 1 orange or red bell pepper; 1/2 cup of a white onion; 1 cup half-n-half, heavy cream, or milk; 1 tomato chopped; 1 bunch cilantro chopped; 1 dash of garlic powder; 1 dash of black pepper; 1 dash of ancho chili powder

Servings: persons

1/4 cup olive oil
1 lb white american cheese shredded
1/4 lb monterary jack cheese shedded (optional)
2 large jalopeno or serrano peppers
1 orange or red bell pepper
1/2 cup of a white onion
1 cup half-n-half, heavy cream, or milk
1 tomato chopped
1 bunch cilantro chopped
1 dash of garlic powder
1 dash of black pepper
1 dash of ancho chili powder

1
Be sure to not buy pre-shedded cheese.
2
It wont melt as well.
3
You can get your cheese at the deli, just ask for it to be in blocks that you can shred.
4
Also, feel free to reduce the white american cheese amount and up the monterary jack cheese amount if you want a thicker queso.
5
Chop up your tomatos, onions, peppers and cilantro, and shred all of your cheese.
6
Saute your onions and peppers in olive oil until soft.
7
Use a pan with a high edge.
8
Add cheese and 1/2 cup cream to sauted onions and peppers.
9
Continually stir around in pan until the cheese is near fully melted.
10
Add another 1/2 cup cream, garlic powder, black pepper, and ancho chili powder.
11
Mix well until blended.
12
Add more cream if you want a thinner queso.
13
Add tomatos and cilantro.
14
Mix well.
15
Remove from heat and serve.
16
My favorite is to make a smoothered burrito with the queso.

998

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 1 lb white american cheese shredded, 1/4 lb monterary jack cheese shedded (optional), 2 large jalopeno or serrano peppers, and more.

Yes, Homemade Queso Blanco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Queso Blanco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions