Description
Learn how to make homemade white queso with this restaurant-quality white queso recipe. It’s the most delicious queso you’ll ever taste! Step-by-step photos can be seen below the recipe card.
Ingredients
- 12 ounces evaporated milk ((1 can))
- 1 tablespoon cornstarch
- ¾ pound white american cheese
- 4 ounces freshly shredded mozzarella cheese
- 2 tablespoons chopped canned jalapenos (or chopped green chiles)
- 1 teaspoon chili powder (or cumin)
- ½ teaspoon ground nutmeg (optional)
- 1 teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Chopped fresh cilantro, tomatoes, and jalapenos ( for garnish)
Method
- Heat evaporated milk over medium-high heat in a small saucepan. Stir in the cornstarch and whisk to combine.
- Once simmering (bring it to just before boil—when it starts bubbling up the sides, it’s ready), immediately reduce heat to low.
- Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted and creamy, add more. Don’t stop stirring—you have to whisk the entire time while adding cheese.
- Once done with the white American cheese, add in the shredded Mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more Mozzarella.
- Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper (see note).
- (Optional) If you want the queso to be a bit browned (as pictured), pour the queso into a skillet and place in the oven. Broil for 3-4 minutes, or until cheese begins to bubble and brown.
- Top with cilantro, tomatoes, and more jalapenos if desired.
- Serve with tortilla chips and enjoy!