Copycat Chipotle Queso Blanco Recipe

Copycat Chipotle Queso Blanco Recipe is creamy, smooth, full of flavor and now you can make it at home.

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Copycat Chipotle Queso Blanco Recipe:

This Chipotle Queso Recipe is a family favorite. The creamy texture and the flavor with just the right amount of spice makes this queso dip our favorite.

We love to recreate menu items from our favorite restaurants, and we are glad that this recipe is easy to make. Creating this cheese dip at home, saves me time and money.

Tortilla Chips and Queso are so addicting and my families favorite snack. We serve it for our game day parties or on movie night.

What’s in Chipotle Queso?

Chipotle Queso combines the ingredients including Monterrey Jack Cheese, White Cheddar and Serrano, Poblano, and Chipotle Peppers. These ingredients combined with easy seasoning gives this queso a creamy and smooth texture.

What is Queso Blanco at Chipotle?

The Queso Blanco at Chipotle Mexican Grill was created to replace the old cheesy dip once served at Chipotle. The new queso ingredients include 13 real ingredients. Which includes Monterrey Jack Cheese, tomato, garlic and aged cheddar white cheese.

Chipotle Queso Ingredients:

• Monterey Jack Cheese
• Sharp White Cheddar Cheese
• Unsalted Butter
• Yellow Onion
• Poblano Pepper
• Serrano Peppers
• Minced Garlic
• Fresh Tomato
• Ground Cumin
• Evaporated Milk
• Cornstarch
• Salt

How to make Chipotle Queso at Home:

• Heat Onion and Peppers – Melt a butter in a medium size sauce pan over medium high heat. Once the butter is melted, add in the onion and peppers (poblano and Serrano peppers). Cook for a 2-3 minutes until they are soft. Then add in the garlic, tomato and cumin.
• Add Evaporated Milk and Heat – Mix together the evaporated milk and cornstarch in a separate bowl until the cornstarch is mixed into the milk. Then pour this mixture into the sauce pan or dutch oven with the vegetables. Bring the mixture to a simmer over medium high heat. Stir and heat until the mixture is thickened.
• Stir in Cheese – Then remove the pan from the heat and stir in the shredded cheese in small batches until the cheese is melted. Mix until the cheese sauce is smooth.
• Add salt and enjoy – Then stir in the salt. Taste test and add more salt if needed. The cheese sauce will thicken as it sits as well.

Queso Blanco Chipotle Tips:

• Use Full Fat Ingredients – When purchasing your cheese, milk, and heavy cream make sure to use the full fat options. This gives the queso the creamy texture.
• Add Cheese Slowly – When adding the cheese, add in small batch. This keeps the cheese from clumping up.
• Stir Continuously – When stirring the ingredients, make sure stir continuously so the cheese doesn’t burn.

Variation Ideas:

• Add in Meat – You can add in cooked sausage, chorizo, or ground beef for some added protein.
• Garnishing the Queso – Top the queso with some sliced jalapeno’s, tomatoes or chopped cilantro.
• Spicier Queso – Add in more peppers or green chiles to give your queso that extra kick.

How to Store:

Refrigerate the leftovers in an air tight container for up to 5 days. When reheating you will need to add more milk to the cheese to thin it out.

Print Recipe here for Copycat Chipotle Queso Blanco:

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Copycat Chipotle Queso

5 from 71 votes

Copycat Chipotle Queso Blanco Recipe is creamy, smooth, flavorful and now you can make it at home. This Queso Blanco is a family favorite.

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 8

Cuisine American

Course Appetizer

Calories 230

Author Carrie Barnard

Ingredients

1x2x3x

• ▢ 8 oz Monterey Jack Cheese shredded
• ▢ 3 oz Sharp White Cheddar Cheese shredded
• ▢ 1 Tbsp Unsalted Butter
• ▢ 2 Tbsp Yellow Onion finely diced
• ▢ 2 Tbsp Poblano Pepper seeds removed and finely chopped
• ▢ 2 Tbsp Serrano Peppers seeds removed and finely chopped
• ▢ 1 tsp Minced Garlic
• ▢ 1 Tbsp Fresh Tomato diced
• ▢ 1/2 tsp Ground Cumin
• ▢ 1 cans Evaporated Milk 12 oz each
• ▢ 2 Tbsp Cornstarch
• ▢ 1/4 tsp Salt

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Instructions

• Melt a butter in a medium size sauce pan over medium high heat. Once the butter is melted, add in the onion and peppers (poblano and Serrano peppers). Cook for a 2-3 minutes until they are soft. Then add in the garlic, tomato and cumin.
• Mix together the evaporated milk and cornstarch in a separate bowl until the cornstarch is mixed into the milk. Then pour this mixture into the sauce pan with the vegetables. Bring the mixture to a simmer over medium high heat. Stir and heat until the mixture is thickened.
• Then remove the pan from the heat and stir in the shredded cheese in small batches until the cheese is melted. Mix until the cheese sauce is smooth.
• Then stir in the salt. Taste test and add more salt if needed. The cheese sauce will thicken as it sits as well.

Recipe Notes

*Refrigerate the leftovers in an air tight container for up to 5 days. When reheating you will need to add more milk to the cheese to thin it out.

Nutrition Facts

Calories 230kcal, Carbohydrates 7g, Protein 12g, Fat 17g, Saturated Fat 10g, Polyunsaturated Fat 1g, Monounsaturated Fat 5g, Trans Fat 1g, Cholesterol 52mg, Sodium 359mg, Potassium 183mg, Fiber 1g, Sugar 5g, Vitamin A 515IU, Vitamin C 5mg, Calcium 401mg, Iron 1mg

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