Queso Blanco & Chips Recipe

Prepare cheeses & aromatics

Shred the Monterey Jack and white cheddar so they measure the listed amounts, cube the softened cream cheese, mince the garlic, and finely chop the pickled jalapeños. Measure out the pickling brine (reserve 1–2 tablespoons).

Make a roux-thickened base

In a medium heavy-bottomed saucepan, melt the unsalted butter over medium heat. Once melted and foaming, stir in the all-purpose flour and cook, stirring constantly, for 1 minute to eliminate the raw flour taste but not brown it.

Add dairy

Slowly whisk in the whole milk and heavy cream a little at a time until smooth. Increase heat to medium-low and continue whisking until the mixture is steaming and slightly thickened (it should coat the back of a spoon), about 4–6 minutes. Do not let it boil vigorously.

Incorporate cheeses

Reduce heat to low. Add the cream cheese cubes to the warm milk-cream base and stir until mostly melted. Gradually add the shredded Monterey Jack and white cheddar in small handfuls, stirring constantly and allowing each addition to melt before adding more. Keep the sauce at low, gentle heat to avoid separation.

Season and finish

Stir in the minced garlic, minced pickled jalapeños, 1–2 tablespoons of pickling brine (to taste), ground cumin, ground white pepper, and kosher salt. Taste and adjust seasoning: add more brine or 1 teaspoon fresh lime juice if you want brighter acidity, or a pinch more salt if needed. Cook on very low for 1–2 minutes to marry flavors, stirring frequently.

Smooth & hold

If the queso is too thick, whisk in up to 2 tablespoons additional milk to reach desired consistency. Keep warm over the lowest heat or transfer to a small slow cooker or double boiler set to low for serving; stir occasionally to prevent a skin from forming.

Place the tortilla chips in a serving bowl or on a platter. Top the queso in a serving bowl or pour a shallow pool of queso on a plate for dipping.

Garnish the queso with extra pickled jalapeño slices, chopped cilantro, and chopped green onion as desired. Serve immediately with the chips alongside so they remain crisp.

If reheating leftovers, warm gently in a microwave in 20–30 second intervals, stirring between intervals, or reheat in a small saucepan over very low heat with a splash of milk to restore creaminess.