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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Queso Blanco Recipe

Queso Blanco Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Queso Blanco Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups whole milk; 1 cups heavy cream; 8 oz white American cheese, shredded or chopped; 4 oz Monterey Jack cheese, shredded; 2 oz cream cheese, room temperature; 1 tbsp cornstarch; 2 tbsp cold water; 1 tbsp unsalted butter; 0.25 cups white onion, finely diced; 1 tsp garlic, minced; 2 tbsp pickled jalapeños, finely chopped (plus 1 tbsp brine); 0.5 tsp ground cumin; 0.75 tsp kosher salt; 0.25 tsp black pepper; 0.125 tsp cayenne pepper (optional); 6 oz cooked ground beef, seasoned (optional add-on); 6 oz sliced or chopped fajita beef or steak (optional add-on); 1 tbsp fresh cilantro, chopped; 2 tbsp diced roma tomato

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time25m

Serves6

Small | Large. Add ground beef 2.99 | Add fajita meat 4.99

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Ingredients

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Queso Base

2 cups whole milk

1 cups Heavy cream

8 oz white American cheese, shredded or chopped

4 oz Monterey Jack cheese, shredded

2 oz cream cheese, room temperature

1 tbsp Cornstarch

2 tbsp cold water

Flavoring & Seasoning

1 tbsp Unsalted butter

1/4 cups white onion, finely diced

1 tsp Garlic, minced

2 tbsp pickled jalapeños, finely chopped (plus 1 tbsp brine)

1/2 tsp Ground cumin

3/4 tsp kosher salt

1/4 tsp black pepper

1/8 tsp cayenne pepper (optional)

Add-ins / Toppings (optional)

6 oz cooked ground beef, seasoned (optional add-on)

6 oz sliced or chopped fajita beef or steak (optional add-on)

1 tbsp Fresh cilantro, chopped

2 tbsp diced roma tomato

Method

Prepare Ingredients

Shred or chop the white American and Monterey Jack cheeses so they melt quickly and evenly. Cut the cream cheese into small cubes. Finely dice the white onion, mince the garlic, and chop the pickled jalapeños. Measure milk and cream and have the cornstarch slurry (cornstarch + cold water) ready.

Cook Aromatics

In a medium heavy-bottomed saucepan over medium heat, melt the unsalted butter. Add the diced white onion and cook, stirring occasionally, until translucent and softened, about 3–4 minutes.

Add the minced garlic and chopped pickled jalapeños (reserve 1 tablespoon of jalapeño brine). Cook, stirring, for 30–45 seconds until fragrant.

Stir in the ground cumin and cook 15–20 seconds to bloom the spice.

Make the Queso

Warm dairy

Pour the whole milk and heavy cream into the pan with the aromatics and increase heat to medium-low. Warm the mixture, stirring occasionally, until it is steaming but not simmering (do not boil).

Thicken

Whisk the cornstarch slurry again and slowly whisk it into the warm milk mixture. Continue cooking and whisking for 1–2 minutes until the mixture slightly thickens and coats the back of a spoon.

Add cheeses

Reduce heat to low. Add the cream cheese cubes, then gradually add the shredded/chopped white American and Monterey Jack cheeses in small handfuls, stirring constantly and allowing each addition to melt and incorporate before adding the next. This gradual method prevents grainy texture.

If the queso becomes too thick, stir in up to 2 tablespoons of reserved jalapeño brine or additional milk, 1 tablespoon at a time, until you reach a smooth, pourable consistency.

Season the queso with kosher salt, black pepper, and cayenne (if using). Taste and adjust seasoning as needed. Keep the heat very low to avoid separation.

Finish & Serve

If adding cooked ground beef or fajita meat: fold in the warm cooked ground beef (6 oz) or sliced fajita beef (6 oz) into the queso until evenly distributed and heated through. Alternatively serve meat on top as a topping.

Transfer queso to a warmed serving bowl or small crock. Garnish with diced roma tomato and chopped fresh cilantro if desired.

Serve immediately with tortilla chips, warm tortillas, or use as a topping for nachos. Keep on low heat or in a small chafing dish/slow cooker set to warm if serving for an extended period (stir occasionally).