Restaurant Style Queso Blanco


Restaurant Style Queso Blanco

6 cups
2 Hr

Want to know the secret to bringing the flavors of your favorite Mexican restaurant into your kitchen at home? The trick is this Restaurant Style Queso Blanco -- when your guests dig into this cheesy dip, they'll be ready for the fiesta!

What You'll Need

  • 1 small onion, diced
  • 1 1/2 teaspoon prepared minced garlic
  • 1 (14.5-ounce) can petite cut diced tomatoes with jalapenos, drained
  • 1 (4.5-ounce) can chopped green chilies, undrained
  • 1 cup milk
  • 1 1/2 teaspoon salt-free Mexican seasoning
  • 1/2 teaspoon coarsely ground black pepper
  • 2 pounds white American cheese (from the deli)
  • Tortilla chips

What to Do

  1. Place onion in a medium-sized microwave-safe bowl; cover loosely with heavy-duty plastic wrap. Microwave at HIGH 2 minutes.
  2. Combine onion, garlic, and next 5 ingredients in a 4-quart slow cooker. Tear cheese slices into large pieces. Add cheese to slow cooker, stirring until blended.
  3. Cover and cook on LOW setting 2 hours (do not overcook). Stir cheese dip before serving; keep warm. Serve with tortilla chips.


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I've usually bought the commercially available queso blanco, and I'm glad I've come across this recipe for making a homemade version. I like using the slow cooker for this, since it allows for tending to other cooking (if necessary) while the dip is getting ready. I've used a mix of American and cheddar cheeses before in making a dip, and I think a mix of white American and white cheddar would also work well in making this up.

barbaratodd44 I also dislike cilantro, and substitute fresh Italian parsley which can be bought in any market with vegatab

This recipe does not call for processed Velveeta cheese. It calls for deli white (no food coloring added) American cheese. If you try to use cheddar, prepare for a greasy stringy mess. If you want it like the Hispanic Restaraunts, use the American cheese from the deli and jalapeno juice. That's it. That's all they use On a another note, I never use taco seasoning from a package, it is nothing like real Hispanic or Mexican seasoning. Cumin, cumin, cumin, garlic, cilantro and onion powder.

Hi maidinblisscleaning 9098888, I appreciate your to-the-point explanation to use the right cheese and your Hispanic description regarding the spices. My problem is the cilantro which I tasted for the first time this summer and ended up thinking I ate some soap! Can I use something in place of the cilantro?

My family has been trying to figure out how to make the dip from our local Mexican restaurant for the last 5 or 6 years. I am sooooo going to try this. If that's all it takes to make this taste like theirs I am going to kick thanks for the tip will see how it works out!

Thanks for the info! I dislike packaged taco seasoning, too. Isn't coriander used a lot with cumin, too?

Can queso dip be frozen for later use?

It sounds like a great flavor, but I don't like using American cheese, or any fake cheese, so I use a lb. of white or regular medium cheddar plus a package of cream cheese. Tastes better, melts better.

love mild mex food, could i use petite diced tomatoes with fewer green chilies & NO jalapenos!!

Why not? And you can also look for canned tomatoes with a label of "mild" that includes milder chiles.

Lots easier to just melt the cheese with a can of chunky Ro-tel!

Only way I'll make it - never fails - easy & quick - which is easier on me!

I can't believe there is a recipe out there that actually calls for white american cheese! You don't need added food coloring for cheese or anything else.

Mexican seasoning usually is somewhat close to Taco seasoning... Chili powder, onion powder, cumin, garlic powder, paprika. But I am from Texas, we add jalapeno salt also...

I make this all the time and Mexican Season is made by McCormick

what is mexican seasoning?

What is Mexican seasoning?

McCormick has a great mexican seasoning or just make your own


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