White cheese queso dip can take a boring dish and turn it into an amazing one. Just try pouring some of this stuff over tortilla chips or fries, or add it to tacos, burritos, or Mexican salad. The rich, cheesy flavor and creamy texture can make your Latino dishes really stand out.
Would you like to know how to make queso at home? If you’re tired of paying a lot of money for the queso dip at the grocery (which can be really expensive) or you haven’t been thrilled with the taste or texture in the queso dip you buy, try learning how to make queso dip yourself.
How to Make Queso Cheese Dip
- 1 can of evaporated milk (12 ounces)
- 3/4 pound of white American cheese, chopped
- 1 tablespoon of cornstarch
- 4 ounces of shredded mozzarella cheese
- 1 teaspoon of chili powder
- 1 teaspoon of red pepper flakes
- 2 tablespoons of chopped green chilies
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- In a small saucepan, heat the evaporated milk on medium heat. Then, add in cornstarch and combine with a whisk.
- Once the milk starts to simmer but not boil, lower the heat.
- Add in your whit American cheese in small batches, stirring as you add it. Increase the heat to medium after adding a few batches and whisk frequently. Add the next batch after the last one melts and stir the entire time.
- After you’ve added in the white American cheese, add in the rest of your cheese. Keep stirring as you add them.
- Once all your cheese is melted, you can add in the chili powder, red pepper, jalapenos, salt, and pepper.
- For a slightly browned queso, pour all your queso cheese into a nonstick skillet and put it in the oven to broil for about 3 minutes.
This method for how to make homemade queso is about as simple as it gets. I recommend the seasonings I’ve listed above to get the right flavor, but you can add others as well.
Some people add a little bit of nutmeg for more interesting flavor, and you can try that in a little bit of your queso you have set to the side to see if you like it before adding nutmeg to the entire dish.
How to Make Queso with Shredded Cheese
If all you have is shredded cheese available to make queso with, it will work, but you’ll need to make it into a roux. Just melting the shredded cheese alone won’t give you creamy queso dip.
You need to first create a roux by mixing together butter and flour. Once those have mixed into a paste, you can add milk until it’s smooth and creamy, and then add your shredded cheese over low heat until the cheese melts in.
This is a good substitute for how to make queso blanco with shredded cheese, and the key to making sure this is a very tasty dip is to use a little salt and pepper and keep the flour to a minimum.
Having too much flour in the dip can make it really bland, and you’ll feel like you need to add a lot more cheese to bring out the cheesy flavor. You can use this as a regular cheese sauce, or you can add chili powder, jalapenos, and red pepper flakes to make a queso.
How to Keep Queso Warm
The very best way to keep your queso hot and ready to serve is to put it in a slow cooker. Set the slow cooker to low and cover it, and then your queso will be warm whenever you’re ready to use it. Queso is usually served hot, and it will taste disappointing if you serve it cold or at room temperature.
If you don’t want to go through the trouble of using slow cooker or you don’t have one available, you can simply warm it up in the microwave and microwave about 30 seconds. If it’s still not hot, keep warming it in 30-second increments.
How to Melt Queso Fresco
Queso fresco is so good to pour all over everything once it’s melted, but it can be difficult to melt. Even if you warm it up on a low heat, it can still end up chunky at the end.
Queso fresco is a flaky, white cheese that can be melted somewhat, but you should still expect it to be a little chunky. It’s already soft in its regular state, without being heated, and you may be able to use it like that.
How to Store Queso Fresco
You can store queso fresco in the refrigerator. Wrap it up tightly using plastic wrap and keep it there for up to two weeks. Try to keep the temperature steady by storing the fresco in the back of the fridge or in a draw in your refrigerator rather in the door.
How to Use Queso Fresco Cheese
Queso fresco is often used as a topping or a filling. It can be added to salad, particularly Mexican salad, and it is often used as a topping on tacos or Spanish rice. It can be added to burritos, enchiladas, and wraps.
A lot of times, ques fresco is used to balance out the hot and spicy flavor of a Latino dish, so if your dish is too spicy, try adding extra queso fresco to it.
You don’t need to melt it, and this kind of queso is often served cold rather than hot and melted like queso blanco. This fresh cheese (which is the literal translation) is mildly salty and kind of milky, and you may find it a good alternative to mozzarella or other kinds of cheeses you are more used to eating.
Try it on any dish you would normally use cheese with to give the dish a different flavor and look. You might be pleasantly surprised at how it changes things up and yet still helps the dish retain a cheesy flavor.