Copycat Chipotle Queso Blanco
Smooth, creamy and cheesy with the right amount of spice, you can now enjoy Copycat Chipotle Queso Blanco at home. The new and improved version, not the old. After many recipes tests and eating countless bowls, this is recipe is a keeper. You’ll need a lot of tortilla chips because it really is hard to find restraint when eating this cheesy dip.
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.
Serving Suggestion
This queso is delicious on it’s own with tortilla chips, but I also love it served with my favorite Mexican dishes:
Copycat Chipotle Queso Blanco
A creamy, cheesy dip using only real ingredients like good cheeses, fresh peppers and tomato.
Ingredients
- 8 ounces (228 grams) Monterey jack cheese
- 3 ounces (86 grams) sharp white cheddar
- 1 tablespoon unsalted butter
- 2 tablespoons yellow onion, finely chopped
- 1 1/2 tablespoons poblano pepper, finely chopped, seeds removed
- 2 tablespoons (about 2) serrano peppers, finely chopped, seeds removed
- 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 spicy chipotle pepper powder
- 2 tablespoons cornstarch
- ¼ teaspoon salt or to taste
Instructions
- Grate both the cheeses on a large grater. Set aside.
- Add the butter to a sauté pan over medium heat. When the butter is hot and bubbling, 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 until thickens. If you find that it is not getting thick after a few minutes, add a little more corn starch (1 teaspoon at at time) until it is the right consistency. Remove the pan from the heat and stir in the grated cheese in small batches until melted. Taste to test for salt, add if needed. The queso will also thicken more after turning off the the heat. Serve warm.
Notes
Yields: 3 ¼ cups (850 ml)
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 470Total Fat 30gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 10gCholesterol 99mgSodium 607mgCarbohydrates 28gFiber 1gSugar 21gProtein 22g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
26 Comments on “Copycat Chipotle Queso Blanco”
Ooohhhh, this is dangerously delicious. I’ve been hunting for a good copycat because Chipotle charges so much for so little! This tastes exactly the same. Thank you for putting in the work so I can enjoy this queso 😋
I’m so happy you enjoyed the queso. I had to eat 4 different batches while testing the recipe and had fun doing it. Thank you for the feedback 🙂
Can it be reheated
Yes, this can be reheated. You can do it in a pan on medium to medium low heat (to prevent burning the bottom) and stir frequently until it is back to it’s thinner consistency. You can also do it in the microwave stirring about every 2-3 minutes.
Can I by chance use regular milk instead of the evaporated milk?
You can use regular milk, however, the evaporated milk helps the queso keep its creamy consistency longer so just keep this in mind and the longer you keep it warm, the better the consistency. Let me know if you have any more questions and enjoy
I just made this recipe and it is fantastic! Love it!
I’m so happy you love it, thank you for the feedback.
The recipe sounds delicious and I’m definitely going to try it. I’m a little confused, instructions say “ Add the butter to a sauté pan over medium heat. When the oil is hot” so my question is, do I add oil to the butter?
Thank you very much.
Sorry for the typo, it has been corrected.
I loved the flavor and there was just the right amount of spice. I’m making it again tomorrow.
I love a repeat customer, thank you for sharing 🙂
Are these measurements off? Only put in 24oz of milk not the 28 as instructed and it has the consistency of soup. I’ll add a more cheese and additional corn starch and see if it thinkens.
I tested the recipe 4 times before publishing so the measurements are accurate. Did you allow the Queso to simmer to thicken after adding the corn starch? It also will continue to thicken when taken off the heat. Let me know if I can help any further.
Can this be made the day before? Also. Once made can this be reheated in a crockpot?
Yes, the queso can be made the day before. When it cools, the texture will change, but don’t worry. It reheats really well and the crockpot is perfect for this because you can keep it warm and it will stay creamy and smooth. Enjoy!
I went to Chipotles a few days ago and tried the new Queso. The old queso was gritty. The new was fabulous. I found a copycat recipe on Pinterest and made it tonight. Very disappointing! I will be trying your recipe when I restock the ingredients I need.
I was very happy when they came out with the new one as well. It took me about 5 times to test the recipe and mine is a good one. Enjoy.
Do you keep the seeds & flesh of the serrano & poblanos? I left them out and it tasty really milky without any heat. Tried to compensate with more chipotle powder and paprika, but it still seems off.
I’m not sure why it tastes milky. You should be tasting the cheese with a little smokiness and some heat from the chipotle pepper powder, just like the restaurant’s. I removed the seeds for this recipe since it is a fairly smooth cheese sauce. Try using a sharper cheddar and make sure the chipotle pepper powder you use is spicy. I hope this helps.
Just about to make it. Looks tasty 😋
I hope you enjoyed it.
Can I substitute evaporated milk with cream
You can substitute the evaporated milk with cream. As the sauce cools the texture may change, it may not stay as smooth, but will taste just as good. Enjoy 🙂
Yes! I have been missing my favorite queso because I have not been eating out. I made this over the weekend and it is a winner! I used jalapeno (couldn’t find serano) so i added more chipotle powder. a keeper for sure
Yay, thank you so much. I ate a lot of test recipes to get to this 🙂