Copycat Chipotle Queso Blanco Recipe

This creamy, smooth Copycat Chipotle Queso Blanco Recipe is made with Monterey Jack, poblano peppers, and milk, ready in just 20 minutes. The warm cheese stretches beautifully as you dunk a crisp, salty tortilla chip into the bowl. I love making this quick dip for casual weekend get-togethers when cravings hit.

Restaurant-Quality At Home

I used to spend way too much money adding a side of queso to my burrito bowls. Making it in my own kitchen revealed how simple it actually is to replicate that signature mild heat.

The biggest mistake I made early on was buying pre-shredded cheese. I quickly learned that grating block cheese yourself is the only way to get a perfectly smooth melt without a grainy texture.

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Copycat Chipotle Queso Blanco Recipe Ingredients

• 1 tablespoon unsalted butter
• 1/4 cup finely diced poblano pepper
• 1/4 cup finely diced tomatoes
• 1 finely diced serrano pepper
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 2 teaspoons cornstarch
• 8 ounces Monterey Jack cheese, freshly grated
• 4 ounces sharp white cheddar cheese, freshly grated

How To Make Copycat Chipotle Queso Blanco Recipe

1. Saute the peppers: Melt butter in a saucepan over medium heat, then cook the poblano and serrano peppers for 3 minutes until softened.
2. Create the base: Whisk the cornstarch into the cold milk until completely dissolved, then pour it into the saucepan along with the heavy cream and tomatoes.
3. Melt the cheese: Reduce the heat to low and gradually stir in the freshly grated Monterey Jack and white cheddar in small handfuls.
4. Stir until smooth: Continue stirring gently for about 5 minutes until the cheese is entirely melted and the dip is glossy.

Recipe Tips

• Grate your own cheese: Pre-shredded bags contain anti-caking powders that will make your dip gritty instead of creamy.
• Keep the heat low: Boiling the milk or cheese will cause the fats to separate, leaving you with an oily mess.
• Adjust the spice: If you want a milder dip, remove all the seeds from your serrano pepper before dicing.

What To Serve With Copycat Chipotle Queso Blanco

This creamy dip is essential for serving alongside a massive bowl of salty, lime-kissed tortilla chips. It also works beautifully drizzled over homemade burrito bowls or wrapped inside a loaded steak fajita.

How To Store

Keep any leftover dip in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of milk to restore its smooth texture. Do not freeze this dip, as the dairy will separate when thawed.

FAQs

Can I make this in a slow cooker?

Yes, you can keep the dip warm in a slow cooker on the lowest setting. Just be sure to stir it occasionally so the bottom does not burn.

Why did my queso turn out stringy?

Stringy queso usually happens if the heat was too high or if the wrong type of cheese was used. Always use block cheese and melt it low and slow.

Can I substitute the heavy cream?

You can use evaporated milk instead of heavy cream for a slightly lighter dip. It still maintains a stable, creamy texture as it melts.

Nutrition

• Calories: 280 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 65mg
• Sodium: 320mg
• Total Carbohydrate: 5g
• Protein: 14g