Alex Daynes

Queso Blanco Chipotle Copycat

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This Queso Blanco Chipotle Copycat recipe is one that truly hits the spot! It’s creamy and warm, with just the right amount of flavor. This recipe is a copycat recipe of the popular chain restaurant, Chipotle. It’s a white cheese dip that pairs very well with tacos, burritos, or even salads but is most popularly served with tortilla chips as a side dish.

Chipotle Queso Blanco

If you know me by now, you know that my husband is obsessed with Chipotle. It really is the only place he will enjoy eating out at.

He loves to order a steak burrito bowl but he likes to keep it simple by only topping his bowl with cheese and lettuce. That is, until Chipotle came out with their signature Queso Blanco.

The first batch of queso Chipotle released was no good. It had little to no flavor, and a bit of a grainy texture.

The worked on their recipe and changed it to the white cheese dip you order now, their Queso Blanco. It’s very cream and delicious!

So I knew that my husband would appreciate it if I made a copycat recipe at home, so I went to work!

White Queso

Queso Blanco literally translates to white cheese. That is all that this recipe is, a blend of flavors melted down with white cheese.

My goal for this recipe was to make it with all whole, natural ingredients. I didn’t want to have to use any processed cheeses like Velveeta or anything from a jar.

I also wanted to keep the queso dip on the more mild side, like chipotle does. A lot of things on their menu are pretty spicy but I’ve found after multiple taste test rounds that they tend to keep their recipe mild.

Chipotle did not share their queso recipe with me. This is simply a copycat recipe that I had fun experimenting with flavors to try and get it as close to the real thing as possible.

Some other fun copycat recipes on my blog include my Copycat Lemon Tarragon Pasta Salad, Copycat Pink Drink, and Copycat Wisconsin Mac and Cheese.

What You’ll Need To Make White Queso

4 ounces Monterey jack cheese
2 ounces sharp white cheddar
1 tablespoon butter
2 tablespoons yellow onion, finely chopped
One anaheim pepper, finely chopped, seeds removed (about 2 Tbsp)
One jalapeno pepper, finely chopped, seeds removed (about 2 Tbsp)
1 garlic clove, peeled and grated
1/4 cup fresh Roma tomato, diced (about one Roma tomato)
½ teaspoon ground cumin
16 ounces unsweetened evaporated milk
1/2 teaspoon chili powder
1 tablespoon cornstarch
Salt to taste

Queso Blanco Chipotle Copycat

This queso dip is delicious any time of the year! The big game is coming up this weekend, and I want to be sure to share it in time for you to snag all the ingredients to make a batch for your watch party!

This dip is best served warm. If you plan to leave it out for a long period of time, you can place the finished queso into a small crockpot and leave it on low.

This recipe is also best to eat right away! If you choose to make it ahead of time, it will thicken as it cools. You may have to thin it down when reheating before serving.

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!

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Yield: 6 servings

Queso Blanco Chipotle Copycat

Queso Blanco Chipotle Copycat

The best Queso Blanco Chipotle Copycat recipe! Made with white cheeses, an array of seasonings, fresh peppers and tomatoes, and more!

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 20 minutes

Ingredients

  • 4 ounces Monterey jack cheese
  • 2 ounces sharp white cheddar
  • 1 tablespoon butter
  • 2 tablespoons yellow onion, finely chopped
  • 1 anaheim pepper, finely chopped, seeds removed (about 2 Tablespoons)
  • 1 jalapeno pepper, finely chopped, seeds removed (about 2 Tablespoons)
  • 1 garlic clove, peeled and grated
  • 1/4 cup fresh Roma tomato, diced (about one Roma tomato)
  • ½ teaspoon ground cumin
  • 16 ounces unsweetened evaporated milk
  • 1/2 teaspoon chili powder
  • 1 tablespoon cornstarch
  • Salt to taste

Instructions

    1. Grate both the cheeses on a cheese grater. Set aside.
    2. Add the butter to a saucepan over medium heat. When the butter is melted, add the onion, anaheim, and jalapeno peppers. Cook for a couple of minutes to soften. Add garlic, tomato, and cumin.
    3. Pour in the evaporated milk, chili powder. Then, whisk in the corn starch.
    4. Bring to a simmer, stirring often to make sure corn starch doesn’t clump on the bottom until thickens.
    5. Remove the pan from the heat and stir in the grated cheese in small batches until melted. Taste to test for salt, add if needed. The queso will also thicken more after turning off the heat. Serve warm with tortilla chips. Enjoy!

Notes

This recipe is intended to be a mild, white queso dip. If you want to turn up the heat, you can add additional jalapeno with or without seeds, more chili powder, or other spicy seasonings.

If the queso thickens too much, simply add a Tablespoon or two of milk to thin it out.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 288Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 446mgCarbohydrates: 12gFiber: 0gSugar: 9gProtein: 15g
© Alex Daynes
Category: Appetizers

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