Queso Blanco Recipe

Name: Queso Blanco
Yield: 4 servings
Cuisine: American
Ingredients: 12 fresh poblano chiles; 4 tablespoons salted butter; 4 onions, diced; 4 jalapenos, minced; 2 cloves garlic, grated; 4 cups milk; 4 cups heavy cream; 1 tablespoon chili powder; Kosher salt and freshly ground black pepper; 4 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut into large cubes; 8 cups grated sharp Cheddar; 8 cups grated Monterey Jack cheese; Four 14.5-ounce cans petite-diced tomatoes

Servings: persons

12 fresh poblano chiles
4 tablespoons salted butter
4 onions, diced
4 jalapenos, minced
2 cloves garlic, grated
4 cups milk
4 cups heavy cream
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
4 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut into large cubes
8 cups grated sharp Cheddar
8 cups grated Monterey Jack cheese
Four 14.5-ounce cans petite-diced tomatoes

1
Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are totally charred.
2
(If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.)
3
Place the blackened chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.
4
Use a knife to scrape off most of the blackened skins.
5
Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice.
6
Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat.
7
Add the milk, cream, chili powder and some salt and pepper and heat.
8
Add the processed cheese and stir to melt.
9
Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos.
10
Slowly melt and keep warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 12 fresh poblano chiles, 4 tablespoons salted butter, 4 onions, diced, 4 jalapenos, minced, and more.

Yes, 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.

Queso Blanco

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