Copycat Chipotle Queso Blanco
Ingredients
- 2 cwhole milk
- 2 tbspyellow onion
finely chopped
- 2 tbspserrano pepper seeds removed
finely chopped
- 1 ½ tbsppoblano pepper
seeds removed, finely chopped
- 1 tspchipotle pepper
seeds removed and chopped from a can of chipotles in adobo sauce
- 1garlic clove
peeled and grated
- 3 tbspcornstarch
- water
- 1 csour cream
- 2 c/ 6 ounces monterey jack cheese
grated, 172 grams
- 1 c/3 ounces sharp white cheddar
grated, 86 grams
- 1 tbspfresh tomato
seeds and juice removed, chopped
- ¼ tspsalt or to taste
Directions
- 1
To saucepan add the milk over medium heat. Stir in the onion, serrano peppers, poblano pepper, chipotle pepper and garlic. Mix cornstarch with just enough water so it dissolves, stir into the milk and bring to a light bubble, cook, stirring often until thickened. Remove from heat as soon as it is thickened (you will need to keep an eye on it).
- 2
Turn down to the heat to very low and whisk in the sour cream. Once the sour cream is incorporated, add a handful of cheese and stir until melted. Continue to add and handfuls of cheese and stir until all the cheese is used, making sure it is completely melted before adding another handful and ensure the queso is smooth. If too hot, the queso may turn gritty and separate. (see tips below to prevent this).
- 3
Stir in the tomato. Remove from the heat and allow the queso to cool, it will get even thicker as it cools.
- 4
Tips to prevent the sauce turning gritting and separating:
- 5
Slow and steady heat - If you heat over high heat, this heats the liquid too quickly. You want to slowly bring up to a simmer over medium heat or medium-low heat is best. And never, ever boil. Always grate the cheese yourself. Pre-grated cheese has anti-clumping added and this will affect the texture of the sauce.
- 6
Cornstarch is highly recommended. If you use flour instead of cornstarch, double the amount (cornstarch has twice the thickening power of flour). I also can't guarantee that any raw flour taste will cook out.
- 7
To reheat your queso or cheese sauce, add to a pan and heat low and slow, stirring often.
Copycat Chipotle Queso Blanco
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About this Recipe
Dreaming of that irresistibly creamy, cheesy goodness from Chipotle? This Copycat Chipotle Queso Blanco recipe brings the restaurant experience right into your kitchen, delivering those craveable flavors you adore without leaving home. It’s an appetizer marvel that’s surprisingly simple to master. This recipe works its magic by combining a thoughtful blend of cheeses with the nuanced heat from a trio of fresh and smoky peppers. Using both Monterey Jack and sharp white cheddar creates a rich, complex cheese base, while serrano, poblano, and chipotle peppers infuse the dip with a balanced warmth and signature smoky depth. The addition of cornstarch ensures a velvety smooth texture, avoiding any grainy or separated results that can plague homemade cheese sauces. You can expect a beautifully smooth, luxurious cheese dip with a perfectly balanced, mild to medium heat that builds gently on the palate. The fresh tomato adds a subtle brightness that cuts through the richness, making each spoonful utterly satisfying. This Copycat Chipotle Queso Blanco is designed to be an easy appetizer, perfect for sharing, and guaranteed to impress. It’s rich, flavorful, and incredibly satisfying, offering that authentic taste you've been craving. - Adjust the spice level by controlling the amount of serrano and poblano pepper seeds you leave in, or by varying the amount of chipotle pepper from the adobo can. For a milder dip, use less of the spicier peppers. - If you prefer a pure cheese flavor, you can omit the fresh tomato for a more straightforward queso experience. - Always taste and adjust the salt as you go, ensuring it meets your preference. This Copycat Chipotle Queso Blanco is fantastic for game days, movie nights, or as a vibrant addition to any casual get-together. Serve it warm with your favorite tortilla chips, or use it as a decadent topping for nachos, burritos, or tacos.