- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 8 ounces monterey jack cheese freshly grated
- 8 ounces pepper jack cheese freshly grated
- 7 ounce can diced green chiles
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon chili powder
- ½ teaspoon dried onion flakes
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Garnish: sliced jalapenos, cilantro, diced tomatoes optional
- Tortilla chips, for serving
In a large saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 2 minutes or until lumpy.
Whisk in the milk and bring to a simmer (small bubbles). Continue to cook until slightly thickened.
Remove the pan from the heat source. Add the shredded monterey jack and pepper jack cheeses to the milk mixture and stir to melt.
Add the diced chiles, red pepper flakes, chili powder, minced onion, garlic powder, and salt. Mix one final time, garnish as desired, and serve warm.
- If you find that your queso is too thick, add more milk a tablespoon at a time until it reaches your desired consistency.
- For an extra spicy queso, use jalapenos. For a milder queso, use mild green chiles.
- The spices you add can be tweaked to include your favorite flavors. Nutmeg, cumin, and chipotle chili powder are all tasty additions.
- This delicious queso can be stored in the fridge for about five days before going bad. You can also store this queso in the freezer for up to two months and reheat it on the stove when ready to serve.
Calories: 276kcalCarbohydrates: 8gProtein: 17gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 57mgSodium: 516mgPotassium: 183mgFiber: 1gSugar: 4gVitamin A: 690IUVitamin C: 9mgCalcium: 512mgIron: 1mg
Keyword queso blanco, queso blanco dip