Queso Blanco Recipe
Make Queso Blanco 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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Cheese Base
Thickening & Stabilizing
Seasoning & Flavor
Finish & Serving
Method
Cheese Base
- 1
Shred and warm
Shred the cheeses if not pre-shredded. In a medium heavy-bottomed saucepan, combine the whole milk and heavy cream. Warm over medium heat until the mixture is steaming and small bubbles form around the edge (do not boil), about 6–8 minutes, stirring occasionally to prevent scorching.
- 2
Melt cheese
Reduce heat to low. Add the shredded cheeses to the warm milk/cream in small handfuls, stirring constantly and thoroughly after each addition so the cheese melts smoothly before adding more. Continue until all cheese has been incorporated and the mixture is smooth, about 4–6 minutes. Keep heat low to prevent separation.
Thickening & Stabilizing
- 3
Make slurry
While the cheese melts, whisk the cornstarch with the cold water in a small bowl until fully dissolved to make a smooth slurry.
- 4
Add slurry
Once the cheese is melted and smooth, slowly whisk in the cornstarch slurry, a little at a time. Increase heat to medium-low and cook, stirring constantly, until the mixture thickens slightly and becomes glossy, about 2–3 minutes. This will help stabilize the queso and keep it from separating.
Seasoning & Flavor
- 5
Season
Stir in the salt, white pepper, garlic powder, and optional cumin. Taste and adjust seasoning as needed. If using pickled jalapeño, stir it in here for heat and acidity. If using lime juice, add it last and stir to incorporate; this brightens the flavor.
Finish & Serving
- 6
Finish
If desired, stir in the unsalted butter off heat for a glossy finish. Keep the queso warm over the lowest heat or transfer to a small slow cooker or insulated bowl set over a warm water bath to maintain a smooth, pourable consistency. Stir occasionally.
- 7
Serve
Spoon into a serving bowl and garnish with chopped cilantro if using. Serve immediately with tortilla chips, warm tortillas, or drizzled over nachos and roasted vegetables.
- 8
Storage and Reheat
To store, cool slightly and refrigerate in an airtight container up to 3 days. Reheat gently over low heat, whisking and adding a splash of milk or cream (1–2 tbsp) if the queso tightens or becomes grainy. Microwaving in short bursts with stirring also works.