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5 from 3 votes

Copycat Chipotle Queso

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 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: Copycat Chipotle Queso
Servings: 8
Calories: 230kcal
Author: Eating on a Dime


  • 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


  • 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.


*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.


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