Queso Blanco (small | Large) Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Queso Blanco (Small | Large) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 cups whole milk; 0.5 cups heavy cream; 2 tbs cornstarch; 2 tbs water (for slurry); 2 tbs unsalted butter; 0.25 cups onion, finely chopped; 1 tsp garlic, minced; 1 tsp pickled jalapeño, minced (optional for heat); 8 oz white American cheese, shredded (or cubed); 4 oz monterey jack cheese, shredded; 2 oz cream cheese, softened; 0.5 tsp salt; 0.25 tsp ground white pepper; 0.125 tsp ground cumin; 1 tsp fresh lime juice (optional, for brightness); 0.25 cups diced roma tomato; 1 tbs chopped cilantro; 2 tbs sliced pickled jalapeños; 8 oz tortilla chips, for serving

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time25m

Serves6

Make Queso Blanco (small | Large) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Cheese Sauce

3 cups whole milk

1/2 cups Heavy cream

2 tbs Cornstarch

2 tbs water (for slurry)

2 tbs Unsalted butter

1/4 cups Onion, finely chopped

1 tsp Garlic, minced

1 tsp pickled jalapeño, minced (optional for heat)

8 oz white American cheese, shredded (or cubed)

4 oz Monterey Jack cheese, shredded

2 oz cream cheese, softened

1/2 tsp Celtic sea salt

1/4 tsp ground white pepper

1/8 tsp Ground cumin

1 tsp fresh lime juice (optional, for brightness)

Garnish / Serving (optional)

1/4 cups diced roma tomato

1 tbs chopped cilantro

2 tbs sliced pickled jalapeños

8 oz tortilla chips, for serving

Method

Base Cheese Sauce

Prepare slurry and aromatics

In a small bowl whisk cornstarch with 2 tablespoons cold water until smooth; set aside. Finely chop onion and mince garlic. If using pickled jalapeño, mince and set aside.

Sweat onion and garlic

In a medium saucepan set over medium heat, melt the butter. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add minced garlic and minced pickled jalapeño and cook 30–45 seconds until fragrant; do not brown.

Warm milk and cream

Pour the whole milk and heavy cream into the saucepan with the aromatics. Increase heat to medium-high and warm the mixture until it begins to steam and small bubbles form at the edge (do not boil), about 4–6 minutes.

Thicken with slurry

Give the cornstarch slurry a quick whisk and slowly pour it into the simmering milk while whisking constantly. Continue to simmer and whisk for 1–2 minutes until the mixture slightly thickens and coats the back of a spoon.

Melt in cheeses

Reduce heat to low. Add the white American cheese (shredded or cubed) and monterey jack in small handfuls, whisking or stirring constantly after each addition so the cheese melts smoothly. Add the softened cream cheese and whisk until the sauce is homogenous and velvety. If mixture appears grainy or too thick, raise heat slightly and whisk until smooth; if too thick, whisk in up to 2 tablespoons additional milk.

Season and finish

Stir in salt, white pepper, and ground cumin. Taste and adjust seasoning. If using, add the lime juice to brighten flavors and whisk to combine. Keep sauce warm over the lowest heat or transfer to a small slow cooker on warm to maintain serving temperature, stirring occasionally to prevent skin forming.

Garnish / Serving

Transfer queso to a warmed serving bowl. Top with diced roma tomato, chopped cilantro, and sliced pickled jalapeños as desired. Serve immediately with tortilla chips.

Storage: Cool to room temperature then refrigerate in an airtight container up to 4 days. Reheat gently in a saucepan over low heat with a splash of milk, or microwave in 30-second intervals, stirring between, until smooth.