Okay, so yet again, I fell to the confusion of trying to remember to take photos while I was cooking, BUT I’m going to share the best queso blanco recipe that I have. Now, I love me my cheese, but the thing I don’t like is, when you order queso fundido or just queso dip in general, it’s probably been made with chihuahua cheese, which is great for quesadilla’s, but I don’t think it’s a good queso cheese. It resolidifies too quickly, doesn’t stay, melty for lack of a better word. And I have NOT been able to find a place in Chicago, that has a queso dip quite like the one I had in college. Vaquero’s was the local Mexican restaurant that everyone went to whenever they needed a quick taco and margarita fix for a decent price! $20 got you chips, queso, salsa, a large plate of food, and two margaritas. It should come at no surprise that they were almost always busy. But Vaquero’s was where I found my queso blanco perfection!
So, after many years of researching post-college, I finally discovered the key ingredient to their cheese, thus being able to make it at home on those rare nights we can’t cut a craving. WHITE AMERICAN CHEESE. Yup. You heard it here. White Amerian Cheese. When melted, with a little butter and milk to get it going, it’s the perfect consistency and is still a blank enough canvas that you can kick it up a notch with a few additions. Green chilies & a pinch (or two) of cayenne for example are my go-to’s, and a little salt & pepper, naturally. And while it’s FANTASTIC for dipping, it’s also great for topping on top of nachos, which I did make during house sitting! Happy dipping, and I promise to be much better about photographing as I go, but the final product is pretty darn delicious looking, no? —Cooking MaggiePrint
White Queso Blanco
- ½ pound of white American cheese (Land O’ Lakes)
- ¼ cup milk (maybe more if you want it thinner)
- 1 4oz can of green chilies
- 2 cloves of garlic, minced
- 2 teaspoon of cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Instructions: Place all ingredients into a medium saucepan over low heat. Heat til melted, stirring frequently. Serve immediately with chips, tacos, enchiladas, nachos, etc. Reheat when you want it to be more melty!
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp (or 1 tsp+, to taste) crushed red pepper
Instructions: Mix everything together and store in a container for further use.