Monday, February 28, 2011

Queso Blanco Dip

I made this amazing cheese dip to go with our Carne Asada Tacos.  I also made some homemade tortillas for the tacos and for dipping.  This is an easy dip that does not start off with a roux as the base.  It's so good and addicting!


1 T canola oil
1/4 cup yellow onion, finely chopped
1 can mild Rotel tomatoes, drained
2 T pickled jalapenos, finely chopped
1 1/2 cups white American cheese (found in deli section)
1 cup shredded monterey jack cheese
1/4-3/4 cup milk
3 T cilantro, chopped

Heat the oil over medium heat.  Add the onion and saute for 5 minutes.  Add the Rotel tomatoes and jalapenos.  Cook another 2 minutes.  Reduce the heat to low and add the cheese with 1/4 cup of the milk.  Stir until melted.  Add more milk as needed to get sauce to the right consistency.  Note:  The cheese dip will thicken quickly as it cools, so start off a bit thinner.  Turn off the heat and stir in the cilantro.  Serve immediately with tortilla chips and flour tortillas.  This can be reheated in the microwave as needed.  Enjoy!

Adapted from Annie's Eats


  1. wow, homemade tortillas too? you're on a roll. was it more liquidy or kinda thick? i made a queso blanco too last month, diff recipe but it also used white american cheddar and it was so thick and turned like rubbery when it cooled =\

  2. Tawny, I didn't have a problem with it getting thick using this recipe, and it reheated great the next day. Make sure to add more milk than you think you need, then let it cool slightly before serving. Also, the monterey jack cheese is a great melting cheese, so maybe that helped it not be too thick.

  3. this is simple, scrumptious, and satisfying. if i let myself, i could sit on the couch and eat way, way too much of a good cheese dip, and this is definitely a good cheese dip. :)


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