Restaurant Style Queso Blanco Recipe

I have a deep love for restaurant recipes. My version of creamy Queso Blanco stars unsalted butter, finely chopped white onion, and garlic along with a hint of jalapeño. Blended with rich milk, heavy cream, and a mix of cheeses, this indulgent dip invites you to a smooth, decadent treat.

I recently discovered a twist on restaurant style queso blanco that took me right back to those classic Mexican dishes I grew up loving. I wanted to whip up something that reminds me of the creamy, smooth dips you’d find in your favorite Mexican spots, maybe even reminiscent of a certain fast food chain’s take on it all.

In my version, I start by melting unsalted butter and sautéeing a small white onion until its edges get a little crispy. Then, with a couple of garlic cloves and an optional diced jalapeño adding just enough kick, I slowly stir in whole milk and heavy cream until it all melds beautifully.

The star of the show is the blend of cubed Queso Blanco and shredded Monterey Jack cheese which creates that lush, velvety texture that pairs perfectly with a drizzle of salsa or a side of guacamole. I can’t wait for you to try it and find your new go-to for finger foods and appetizer snacks.

Why I Like this Recipe

I love this recipe because it always gives me that smooth and creamey queso—just like what you’d find at your fave Mexican restaurant. Here are a few reasons why it’s a hit for me:

1. I love how simple it is to make. Even if I mess up sometimes, the steps are straightforward enough that I usually end up with a deliciously creamy sauce every time.

2. The combo of cheeses creates a rich and comforting flavor that makes me feel like I’m treating myself to a fancy meal, even when it’s just a quick snack at home.

3. The little kick from garlic, jalapeño (if I choose to use it), and the fresh cilantro garnish really makes the dish pop. It feels like every bite has a burst of excitement even if it’s just a simple recipe.

4. I really appreciate that making it reminds me of those relaxed evenings at my favorite Mexican joint. The homemade version just feels extra special with that perfect texture and taste.

Ingredients

• Unsalted butter: Adds creamy richness and smooth flavor boosting the overall deliciousness.
• White onion: Brings subtle sweetness and fiber that helps with a balanced flavor.
• Garlic: Infuses bold flavor and beneficial compounds that are great for heart health.
• Jalapeño: Offers spicy heat and vitamin C while adding a lively kick of flavor.
• Queso Blanco and Monterey Jack: Provide protein and creaminess making the dish satisfyingly smooth.
• Whole milk and heavy cream: Provide a velvety texture with extra richness and mild sweetness.
• Fresh cilantro: Lends brightness and a fresh herbal taste as garnish.

Ingredient Quantities

• 1 tablespoon unsalted butter
• 1 small white onion, finely chopped
• 2 garlic cloves, minced
• 1 medium jalapeño, seeded and diced (optional)
• 1 cup whole milk
• 1/2 cup heavy cream
• 8 oz Queso Blanco (or white American cheese), cut into cubes
• 8 oz Monterey Jack cheese, shredded
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh cilantro, roughly chopped (optional for garnish)

How to Make this

1. Heat a medium saucepan over medium heat and melt the tablespoon of unsalted butter.

2. Add the finely chopped small white onion and cook until it starts to soften, about 3 minutes.

3. Toss in the minced garlic and diced jalapeño if you’re using it, and cook for 1 minute until it smells really good.

4. Slowly pour in the whole milk and heavy cream, stirring constantly so they mix well with the butter and onions.

5. Lower the heat to low and add the Queso Blanco cubes along with the shredded Monterey Jack cheese.

6. Keep stirring until both cheeses melt completely and turn into a smooth, creamy sauce, which should take about 4 to 5 minutes.

7. Season the queso with salt and freshly ground black pepper to your taste.

8. Remove the sauce from heat and, if you like, sprinkle in some roughly chopped fresh cilantro for a nice pop of flavor before serving.

Equipment Needed

1. Medium saucepan – you’ll use this to melt the butter and simmer your sauce
2. Wooden spoon – perfect for stirring the ingredients while the sauce cooks
3. Knife – needed for chopping the onion, garlic and jalapeño
4. Cutting board – use it to safely chop and dice all your veggies and cube the cheese
5. Measuring cups and spoons – essential for getting the right amounts of milk, cream, and butter

FAQ

Restaurant Style Queso Blanco Recipe Substitutions and Variations

• If you run out of unsalted butter, try using olive oil or a light margarine instead.
• You can swap the small white onion with a yellow onion or even a few shallots if you like a milder flavor.
• If whole milk ain’t available, you can use half-and-half to keep a creamy texture though it’ll be a bit richer.
• Don’t worry if you dont have Queso Blanco; white American cheese in a block works well too.
• If Monterey Jack cheese is out of stock, a mild cheddar or even mozzarella can be a decent substitute.

Pro Tips

1. When you melt the cheeses in the milk and cream, make sure you keep the heat really low and stir constantly. Rushing it might make the sauce split up or get lumpy.
2. Watch out for the salt level. Some cheeses already have a bit of salt in them so add salt slowly and taste as you go.
3. If you’re using the jalapeño, be careful with it – remove the seeds well if you dont want it too hot. A little extra cilantro sprinkled on right before serving can add a cool kick.
4. Lastly, try grating your cheese instead or cutting it into smaller pieces. This can help it melt more evenly and give you a smoother sauce overall.