Do you love Chipotle queso blanco? Learn how to make our copycat version and you'll have enough of this addicting dip to share with your friends at party time.
The authentic Chipotle queso uses 13 ingredients, and our copycat queso blanco recipe also uses only 13 real food ingredients. Our homemade queso blanco sauce is all natural with no artificial flavors, colors, or preservatives.
- Dairy: We used butter, monterey jack, white cheddar, whole milk, and heavy cream.
- Aromatics: We used white onion and garlic.
- Vegetables: We used poblano pepper, serrano peppers, and roma tomatoes.
- Thickener: We used cornstarch.
- Dried Spices: We used chipotle chili powder and salt.
See recipe card for full information on ingredients and quantities.
- Want to increase the protein? Add cooked sausage, chorizo, ground beef, or shredded chicken to your copycat Chipotle queso blanco.
- Want other garnish ideas? Try diced jalapeños, tomatoes, or chopped cilantro.
- Want a spicier blanco queso? Add more serrano peppers.
How to Make
Gather all the ingredients for our copycat Chipotle queso blanco.
- In a large, heavy-bottomed Dutch oven, melt the unsalted butter over medium heat. Sauté the onion, poblano, and serrano peppers until soft, stirring occasionally. Add the minced garlic and the roma tomatoes and cook until fragrant.
- Pour in the whole milk and the heavy cream.
3. Slowly whisk in the slurry of cornstarch and water. This will act as the main thickener for the sauce. Keep whisking while the queso blanco is brought just barely to a boil, then simmer and whisk constantly until it starts to thicken. This will take some time, so be patient.
Add the dried chipotle chili powder for a little heat, smokiness, and color.
4. Remove the sauce from the heat and gradually add the cheese. Whisk in the cheese in small batches until it is melted. The six cups of freshly grated cheese will also help thicken the queso blanco.
5. Taste and sprinkle in as much salt as you like. We added 3 ½ teaspoons for a batch of 7 ⅓ cups of white sauce.
Whisk in the salt, then taste again and adjust seasonings, if necessary.
6. Enjoy this copycat Chipotle queso blanco warm in a large serving bowl for family members, or transfer it to a small crock pot to keep warm for an event.
When eaten in moderation, this queso can be enjoyed as part of a healthy diet. A one-third cup serving size provides 244 calories with 6.7g of carbs and 20.2g of fat. This recipe is also high in calcium, naturally gluten-free, and keto-friendly. For more nutritional facts, scroll to the end of the recipe card.
Queso blanco is Spanish for white cheese. In the culinary world, it is a white cheese sauce commonly used as a dip for tortilla chips.
A seasoned cream sauce is made with heavy cream and milk along with onion, tomatoes, chilies, and spices. Once heated, a blend of white cheeses such as white cheddar and Monterey jack are mixed in and melted into the cheese sauce. It is thickened using flour or cornstarch.
The trick to ultra-smooth queso is to use freshly grated cheese and add it to the sauce slowly at the end of cooking. Preferably after removing the pot from the stove. The slow melting makes it creamier. Also, using cornstarch instead of flour makes the sauce shiny and prevents a gritty texture that may come from using flour.
This Chipotle queso blanco goes great with our copycat Chipotle tortilla chips and all kinds of Tex Mex food such as nachos, enchiladas, and burritos. Try this with some of our other copycat Chipotle recips like our Chipotle corn salsa, Chipotle cauliflower rice, and our Chipotle black beans.
Serve our copycat Chipotle quesco blanco over cooked broccoli, cauliflower, or potato wedges creating simple side dishes that taste amazing! You can also elevate your snacks by using it as a dip for raw veggies and pretzel bites!
Leftovers: Store any leftover copycat queso blanco dip in an airtight container in the fridge for up to 5 days.
Freeze: Don't freeze this copycat Chipotle recipe because it's dairy-based and will separate and become grainy when thawed and reheated.
- Use full-fat cheese, milk, and cream for the ultra-creamy texture.
- Use freshly grated cheese for a velvety smooth consistency.
- Add the cheese in small batches after the heat is turned off for the best texture.
- Constantly stir the sauce so the bottom doesn't burn.
More Chipotle Recipes You'll Love
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Copycat Chipotle Queso Blanco
- 3 tablespoons unsalted butter
- ½ cup white onion, finely chopped
- ¾ cup poblano pepper, finely chopped
- ¾ cup serrano pepper, finely chopped
- ¼ cup garlic, minced
- ¼ cup roma tomatoes, seeded and finely chopped
- 4 cups whole milk
- 2 cups heavy cream
- 3 ½ teaspoons chipotle chili powder
- ¼ cup cornstarch
- 4 cups Monterey Jack cheese, coarsely grated
- 2 cups white cheddar, coarsely grated
- 3 ½ teaspoons salt
- Add the minced garlic and the tomatoes and cook until fragrant, roughly a minute, while constantly stirring.
- Pour in the whole milk and heavy cream while whisking, then sprinkle in the chipotle pepper powder.
- In a small bowl, make a cornstarch slurry by mixing equal parts water to cornstarch. Mix with a fork until smooth, then gradually add it to the hot milk mixture, whisking constantly. The cornstarch will make the sauce glossy.
- Whisking constantly to prevent lumps or burnt spots, bring the sauce to a slight boil over medium heat, then reduce the heat and let it simmer until it starts to thicken. This will take roughly 12 to 15 minutes. (It will thicken more once the cheese is added and the sauce has cooled down a bit.)
- Remove the Dutch oven from the heat and stir in the grated cheese in batches until it is melted.
- Taste then add enough salt to your liking. Adjust other seasonings, if necessary.
- Serve while warm. Keep the sauce warm by turning the stove to the lowest setting or transfer the copycat Chipotle queso blanco to a crock pot and keep on the warm setting.
- Make sure to grate your own cheese for this copycat recipe. The pre-grated cheese is coated in cellulose to reduce sticking, and that will add graininess to your queso and prevent the cheese from melting smoothly.
- To get the ultra creamy texture this copycat dip is known for, use full fat cheese, whole milk, and heavy cream.
- Remove the sauce from the heat, then add the cheese in small batches.
- Eliminate the risk of the sauce burning by constantly whisking.
Serving sizes and nutritional information are only an estimate and may vary from your results.