Copycat Chipotle Queso Blanco
After many recipes tests and eating countless bowls, I feel I have reached the perfect Copycat Chipotle Queso Blanco Recipe.
A creamy, cheese dip with fresh peppers, tomato and a spicy kick at the end. It really is hard to find restraint when eating this queso blanco.
When Chipotle restaurants recently changed their queso recipe (for the better), I knew it because the first one was more orange and it really did not have much taste.
I’ve never been able to get my husband to enjoy ‘junk food’ and I have never seen him eat queso. Until he came home one day and said he tried the new Chipotle restaurants Queso Blanco. I told him it’s not good and he convinced me that it is different than the first one I tried.
We went, we tried, he was right. This, is good and I am hooked. Queso, nacho cheese, whatever you call it if you love cheese, you will LOVE this for dipping chips, pour over chips and top with your favorite nacho toppings or just about any way you can eat it, is acceptable.
Since the restaurant advertises the queso as gluten-free, they obviously don’t use regular flour to thicken. I use corn starch which is my favorite way to thicken sauces and it gives the dip a nice shine.
This queso blanco has some spice to it, but a warming spice that comes at the backend from the fresh serrano peppers and ground chipotle pepper.
Using 2 types of white cheese (cheddar and Monterey Jack), they serve 2 different purposes. The Monterey Jack gives the sauce it’s creaminess and the cheddar, a slight sharpness you come to expect from a good cheddar. Not too much, the ratio of each cheese has to be just right.
This queso is delicious on it’s own with tortilla chips, but I also love it served with my favorite Mexican dishes:
If you’ve made this or any other recipe leave a comment below. I love to hear from my readers!
- 8 ounces (228 grams) Monterey jack
- 3 ounces (86 grams) white cheddar
- 1 tablespoon unsalted butter
- 2 tablespoons yellow onion, finely chopped
- 1 1/2 tablespoons poblano pepper, finely chopped
- 2 tablespoons (about 2) serrano peppers, finely chopped
- 1 garlic clove, peeled and grated
- 1 tablespoon fresh tomato, seeds and juice removed, chopped
- ½ teaspoon ground cumin
- 28 ounces (793 grams) unsweetened evaporated milk
- 1/2 teaspoon chipotle pepper powder
- 2 tablespoons cornstarch
- ¼ teaspoon salt or to taste
- Grate both the cheeses on a large grater. Set aside.
- Add the butter to a sauté pan over medium heat. When the oil is hot, add the onion, poblano and serrano peppers. Cook for a couple of minutes to soften. Add garlic, tomato and cumin.
- Pour in the evaporated milk, chipotle powder and whisk in the corn starch. Bring to a simmer, stirring often to make sure corn starch doesn’t clump on the bottom. Turn off the heat and stir in the grated cheese in small batches until melted. Taste to test for salt, add if needed. Serve warm.
Yields: 3 ¼ cups (850 ml)
Amount Per Serving Calories 318Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 62mgSodium 363mgCarbohydrates 26gFiber 1gProtein 14g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.