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Nutrition Facts
Serving Size 1 (161g) Recipe makes 2 servings
Calories 285
Calories from Fat 190		(66%)
Amount Per Serving		%DV
	Total Fat 21.2g	32%
	Saturated Fat 13.0g	64%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 904mg		37%
Potassium 331mg		9%
Total Carbohydrate 9.0g		3%
	Dietary Fiber 1.2g	4%
	Sugars 3.7g
Protein 16.3g		32%
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Yummy Mexican Dinner

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Queso Blanco Mexican White Cheese Dip

Recipe #37768 | 20 min | 10 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: 1Steve
Aug 19, 2002

A white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses 'Jack' for the TexMex version and Chihuahua and/or Asadero for the more traditional Mexican version.

SERVES 2 (change servings and units)

Ingredients

1 cup monterey jack cheese or asadero cheese or chihuahua cheese, shredded fine
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)

Directions

1
Put all ingredients in a double boiler and heat on medium.
2
Cook until melted and well blended, stirring occasionally.
3
Serve with fresh tostadas or hot flour tortillas.

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Featured Reviews for This Recipe

From: cbasser

On Oct 14, 2009

Not so good. It was WAY too salty. I had to put it back on the stove and add more cheese to try to reduce the saltiness. I had the same problem with the half and half floating on top and a gritty mass of cheese on the bottom.

0 people found this review helpful

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From: Lyainna

On Sep 27, 2009

This did not work out for us at all. The cheese melted, but it is not creamy, and the half and half is just floating around it. The flavor is good (In fact, we LOVED the flavor), but we just ended up making quesodillias with it.

0 people found this review helpful

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From: Denise!

On Oct 31, 2002

We really loved the flavor of this dip and it was very easy to make. The texture could have been a little smoother, but that may be due to the cheese we used. Overall, a really delicious dip that we will definitely make again.

5 people found this review helpful

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From: Chef #1285585

On Jun 2, 2009

Chef, you weren't the only one that this recipe didn't work for, and I DO cook. I'm not sure what everyone else considers to be a "good" dip, but I ended up with a bunch of semi-melted cheese with half and half floating on top. Nothing like anything I've ever seen at a Mexican restaurant. I managed to salvage mine by going back to what I know which was a Bechemel Sauce. I poured off the cream that was floating on top into a 2 cup meauring cup and then added enough half and half to make 2 cups. I took the clump of cheese that was left and cut that into small pieces. next I made a Roux by melting 1/4 of butter and then adding 1/4 cup of flour whisking constantly until it no longer had a "floury" taste. I added a little half and half to incorporate and then added the rest of the half and half, whisking constantly. Once the mixture began to thicken, I mixed in the chilies, 1 teaspoon of cumin (which I will leave out in the future) and a few dashes of hot sauce. I turned off the heat (this is important do not do the next step with the heat on) and added the chopped cheese from the mess I had before and continued to whisk until it was incorporated. Turned out to be a nice creamy cheese sauce that can be reheated in a double boiler.

3 people found this review helpful

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