Queso Blanco Recipe

Grate or finely shred the Monterey Jack and white cheddar so they will melt evenly. Crumble the cotija/queso fresco and soften the cream cheese to room temperature.

In a medium saucepan set over medium heat, melt 3 tablespoons unsalted butter. Add the diced white onion and sauté until translucent and soft, about 4–5 minutes.

Add the minced garlic and diced jalapeño and cook 30–60 seconds more, stirring, until fragrant. If using chile powder, stir it in now and cook 15–20 seconds to bloom the spices.

Push the aromatics to one side of the pan (or remove briefly). Add the remaining butter if needed (up to 1 tbs) and sprinkle 3 tablespoons flour over the onions. Stir constantly to coat the vegetables and cook the flour for 1–2 minutes; do not let it brown — this creates a blonde roux.

Slowly whisk in 1/2 cup beer (or chicken stock) until smooth and incorporated, then gradually whisk in 2 cups whole milk and 1 cup half-and-half. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently to prevent lumps.

Simmer the sauce, stirring occasionally, until it thickens slightly and coats the back of a spoon, about 4–6 minutes.

Soften cheeses

Reduce heat to low. Add the softened 4 oz cream cheese to the sauce and whisk until smooth and incorporated.

Add the shredded Monterey Jack (6 oz) and white cheddar (4 oz) a handful at a time, stirring or whisking after each addition so the cheese melts evenly and the sauce stays smooth. Do not let the sauce boil — keep it at a gentle low simmer to avoid graininess.

Stir in the crumbled cotija/queso fresco (2 oz) for texture and saltiness. Taste and season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon ground cumin; adjust to taste.

If the sauce becomes too thick, whisk in up to 2–4 tablespoons additional milk or warm water, 1 tablespoon at a time, until desired dipping consistency is reached.

Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro. If you like extra texture and heat, add 2 tablespoons chopped pickled jalapeños.

Transfer queso blanco to a warmed serving bowl. Garnish with a little extra chopped cilantro and a few crumbled cotija if desired. Serve immediately with tortilla chips, warm soft tacos, or roasted vegetables.

To keep warm for service, place the bowl over a low-heat bain-marie or use a small slow cooker on the warm setting. Stir occasionally to maintain a smooth consistency. If the sauce thickens on standing, thin with a tablespoon or two of warm milk.

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat, stirring and adding a splash of milk to restore creaminess.