Chipotle Queso Blanco (Copycat)
Now make this Chipotle’s famous Queso Blanco recipe right in your own kitchen! This copycat recipe promises all the cheesy, smoky flavors you love, perfect for dipping, drizzling, or devouring straight from the spoon.
❤️ You’ll Love This Recipe
- Authentic Flavor: Recreate the delicious taste of Chipotle’s famous queso blanco right in your own kitchen.
- Customizable: Adjust the spice level and ingredients to suit your taste preferences.
- Fresh Ingredients: You have control over the quality and freshness of the ingredients used.
- Impress Your Guests: Serve this homemade chipotle queso blanco at parties or gatherings to impress your friends and family.
- Versatile: Use it as a dip, topping, or ingredient in various dishes for added flavor.
🧾 Ingredient Notes
- Butter: Use unsalted butter to control the saltiness of the queso.
- Onion, Poblano Pepper, Serrano Pepper, Tomato: Finely chopping ensures an even distribution of flavor and texture.
- Chipotle Pepper in Adobo Sauce: Adjust the amount according to your spice preference; the Adobo sauce adds smoky spiciness characteristic of Queso Blanco.
- Evaporated Milk: Provides creaminess without making the queso too thick.
- Monterey Jack and Sharp White Cheddar Cheese: These cheeses are the heart of this sauce. They add richness, creaminess, and flavor to the sauce. Always buy blocks of cheese and grate them yourself for a smooth melt. Pre-shredded cheese packets may not melt as evenly and leave a powdery texture.
- Cornstarch: Helps thicken the queso.
👩🍳 How To Make Copycat Chipotle Queso Blanco?
1, 2) Heat butter in a saucepan over medium heat. Add chopped onion, poblano pepper, and serrano pepper with a pinch of salt. Cook until onions soften.
3, 4) Stir in chopped tomatoes and minced garlic. Cook until tomatoes soften and garlic loses its raw smell.
5, 6) Add adobo sauce, cumin powder, and black pepper. Mix well.
7) Pour in evaporated milk and add cornstarch. Mix thoroughly to break any lumps of cornstarch.
8) Simmer for about 2 minutes or until thickens slightly, stirring constantly to prevent sticking.
9, 10, 11) Gradually add grated Monterey Jack and Sharp White Cheddar cheese, stirring until melted and creamy.
12) Once all the cheese is melted, remove from heat and serve immediately.
💭 Expert Tips
- Never buy a pre-shredded cheese packet: Buy the block of cheese and grate yourself to achieve a smoother texture in your queso blanco. Pre-shredded cheese has an anti-caking agent (powder) coated to it and it doesn’t melt nicely. Plus, you feel that powder texture while eating this dip.
- Use a heavy-bottomed saucepan to prevent the cheese from burning or sticking to the bottom.
- Stir constantly while simmering to ensure even melting and prevent clumping.
🥣 Storage Instructions
- To refrigerate, Store any leftover Queso Blanco in an airtight container for 3 to 4 days. It will solidify upon cooling. Reheat over low heat, stirring constantly to prevent separation.
Note: Freezing the sauce is not recommended as it may affect the texture upon thawing.
🍽 Serving Ideas
To maintain the smooth texture of this queso blanco, it’s best enjoyed within 30 minutes of preparation. Over time, it may begin to thicken and develop lumps.
- Serve as a dip with tortilla chips, nachos, or crispy vegetable sticks.
- Use it as a topping for tacos, burritos, enchiladas, or vegetarian stuffed peppers.
- Drizzle over loaded nachos, fries, or totchos.
- Dip platter: Serve queso blanco along with pico de gallo, spicy guacamole, and sour cream dip as a dip platted with a side of tortillas, chips, or veggies.
Check Out Other Chipotle Copycat Recipes
Did you try this copycat chipotle queso blanco recipe? I’d love to hear about it! Leave a review in the comment section below.
Chipotle Queso Blanco Recipe (Copycat)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons White onion, finely chopped
- 2 tablespoons Poblano Pepper, finely chopped
- 2 tablespoons Serrano pepper, seeds removed and finely chopped
- 2 tablespoons Tomato, finely chopped
- ¼ teaspoon Salt
- 1 clove Garlic, minced
- 1 teaspoon Chipotle peppers in adobo sauce, Use sauce only
- ½ teaspoon Cumin powder
- ¼ teaspoon Black pepper powder
- (12 oz) can Evaporated milk
- 2 teaspoon Corn flour (corn starch)
- 8 oz Monterey Jack Cheese, grated
- 4 oz Sharp White Cheddar Cheese, grated
Instructions
- Heat butter in a saucepan over medium heat. Add chopped onion, poblano pepper, and serrano pepper with a pinch of salt. Cook until onions soften.
- Stir in chopped tomatoes and minced garlic. Cook until tomatoes soften and garlic loses its raw smell.
- Add adobo sauce, cumin powder, and black pepper. Mix well.
- Pour in evaporated milk and add cornstarch. Mix thoroughly to break any lumps of cornstarch.
- Simmer for about 2 minutes or until thickens slightly, stirring constantly to prevent sticking.
- Gradually add grated Monterey Jack and Sharp White Cheddar cheese, stirring until melted and creamy.
- Once all the cheese is melted, remove from heat and serve immediately.
Notes
- Never buy a pre-shredded cheese packet: Buy the block of cheese and grate yourself to achieve a smoother texture in your queso blanco. Pre-shredded cheese has an anti-caking agent (powder) coated to it and it doesn’t melt nicely. Plus, you feel that powder texture while eating this dip.
- Use a heavy-bottomed saucepan to prevent the cheese from burning or sticking to the bottom.
- Stir constantly while simmering to ensure even melting and prevent clumping.
