Copycat Chipotle queso blanco is an easy recipe to make to get that famous authentic, restaurant-style look and taste. Learn how to make this homemade Mexican white cheese sauce on your stovetop with no Velveeta and no Rotel. It’s the perfect vegetarian and gluten free game day dip!
- 3 tablespoons unsalted butter (45g)
- 1/2 cup white onion, finely chopped
- 3/4 cup poblano pepper, finely chopped
- 3/4 cup serrano pepper, finely chopped
- 1/4 cup garlic, minced
- 1/4 cup roma tomatoes, seeded and finely chopped
- 5 cups whole milk (1.18 L)
- 2 cups heavy cream (475 ml)
- 3 1/2 teaspoons chipotle chili powder
- 1/4 cup cornstarch
- 4 cups Monterey Jack cheese, coarsely grated (417g)
- 2 cups white cheddar, coarsely grated (211g)
- 3 1/2 teaspoons salt
- Melt the butter in a heavy-bottomed Dutch oven over medium heat. Saute the onion and peppers until they are soft, roughly 5 minutes, stirring occasionally with a large wooden spoon.
- 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 and gluten free.
- Bring the sauce to a near boil, then reduce the heat and let it simmer until thickened, whisking constantly to prevent lumps or burnt spots. This will take roughly 10 to 12 minutes.
- 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 queso blanco to a small crockpot and keep on the warm setting.
- Make sure to grate your own cheese for this 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 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.
- Category: Sauces
- Method: Stovetop
- Cuisine: Mexican
Keywords: queso blanco chipotle, how to make