Creamy Chipotle Queso Blanco Recipe
This homemade chipotle queso blanco is incredibly smooth, creamy, and packed with just the right amount of spice. Made with real cheese and fresh peppers, it tastes just like your favorite restaurant version.
Ingredients
- 1 cup whole milk
- 2 tablespoons yellow onion finely diced
- 1 serrano pepper finely diced (seeds removed)
- 1 poblano pepper finely diced
- 1 chipotle pepper in adobo finely diced
- 2 cloves garlic minced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 tablespoons sour cream
- 8 oz Monterey Jack cheese freshly grated
- 4 oz sharp white cheddar cheese freshly grated
- 1 Roma tomato diced
- Salt to taste
Instructions
- Pour the milk into a medium saucepan and place over medium heat. Add the diced onion, serrano pepper, poblano pepper, chipotle pepper, and minced garlic. Stir everything together and let it warm through.
- In a small bowl, whisk together the cornstarch and water until completely smooth with no lumps remaining.
- Stir the cornstarch mixture into the milk and bring to a gentle simmer, whisking frequently until the mixture thickens slightly. Remove from heat as soon as it thickens.
- Reduce heat to very low and whisk in the sour cream until fully incorporated into the mixture.
- Add the grated cheese one handful at a time, stirring until each addition is completely melted before adding more. Keep heat on low to prevent the queso from becoming grainy.
- Fold in the diced tomato and season with salt to taste. Remove from heat and let cool slightly - the queso will continue to thicken as it rests. Serve warm with tortilla chips.