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A bowl of creamy Copycat Chipotle Queso Blanco dip topped with chopped red and green peppers, served with tortilla chips on a dark tray. Tomatoes and a bowl of vegetables are in the background.
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4.99 from 73 votes

Copycat Chipotle Queso Blanco

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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $6.11, $0.76 per Serving

Ingredients

  • 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
  • ½ tsp Ground Cumin
  • 1 can Evaporated Milk (12 ounces)
  • 2 Tbsp Cornstarch
  • ¼ tsp Salt

Instructions

  • Melt 1 tablespoon unsalted butter in a medium saucepan over medium high heat.
  • Once the butter is melted, add 2 tablespoons finely diced yellow onion, 2 tablespoons finely chopped poblano pepper (seeds removed), and 2 tablespoons finely chopped serrano peppers (seeds removed). Cook for 2–3 minutes until softened.
  • Add 1 teaspoon minced garlic, 1 tablespoon diced fresh tomato, and ½ teaspoon ground cumin. Stir to combine.
  • In a separate bowl, whisk together 1 can (12 ounces) evaporated milk and 2 tablespoons cornstarch until smooth.
  • Pour the milk mixture into the saucepan with the vegetables. Bring to a simmer over medium high heat, stirring frequently until the mixture thickens.
  • Remove the pan from heat and gradually stir in 8 oz shredded Monterey Jack cheese and 3 oz shredded sharp white cheddar cheese in small batches until fully melted and smooth.
  • Stir in ¼ teaspoon salt. Taste and add more salt if needed. The cheese sauce will continue to thicken as it sits.

Video

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

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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