Chipotle’s Queso Blanco 🧀 recipe ⬇️

Ingredients

• 2 cups Monterey Jack Cheese (freshly grated; provides melt and mild flavor)
• 1 cup Sharp Cheddar Cheese (freshly grated; adds sharpness)
• 1 cup Whole Milk (helps achieve silky texture)
• 4 oz Cream Cheese (softened; adds richness and smoothness)
• 1/4 cup Diced Green Chilies (canned) (adds mild heat and texture)
• 1 piece Chipotle Peppers in Adobo Sauce (minced; provides smoky heat)
• 1 piece Jalapeño Pepper (seeded and minced; fresh heat)
• 1/2 tsp Salt (adjust to taste)
• 1/4 tsp Garlic Powder (optional, for depth)

Instructions

1. Grate the cheeses

   Using a box grater, grate the Monterey Jack and Sharp Cheddar directly into a large mixing bowl. Freshly grated cheese melts evenly and prevents a grainy texture.

   Time: PT5M

2. Prep the peppers

   Finely mince the chipotle pepper, jalapeño (seeded), and measure out the canned green chilies. Set aside.

   Time: PT5M

3. Heat dairy base

   In the saucepan over medium‑low heat, combine the milk and softened cream cheese. Stir constantly until the cream cheese fully melts and the mixture is smooth.

   Time: PT5M

   Temperature: Medium‑low

4. Incorporate grated cheese

   Reduce heat to low. Gradually add the grated Monterey Jack and Cheddar, stirring continuously. Allow each addition to melt before adding more.

   Time: PT5M

   Temperature: Low

5. Add peppers and season

   Stir in the minced chipotle, jalapeño, green chilies, salt, and garlic powder. Simmer gently for 2‑3 minutes until the flavors meld.

   Time: PT2M

   Temperature: Low

6. Serve

   Transfer the queso to a serving bowl. Serve immediately with tortilla chips, warm tortillas, or as a topping for tacos and burritos.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

7g

Carbohydrates

5g

Fat

9g

Fiber

0.5g