Authentic White Queso

Cheese dip isn't exactly an authentic Mexican recipe, even though it's probably served at your favorite Mexican restaurant. There are multiple origin stories, but queso didn't show up in restaurants until the 1930s. This version of the Tex-Mex tradition swaps the Velveeta for a white cheese for a tasty white queso recipe you'll love. Make this appetizer for game day, Cinco de Mayo or any time you want Mexican food.

Start by cooking onions, garlic, and jalapeños for about five minutes while you set up a double boiler. All you need for a double boiler is a medium pot of water on medium heat for simmering water with a heat-proof bowl set on top of the pot. In the bowl, add one cup of asadero cheese (you can also use chihuahua cheese or Monterey Jack) and stir until the cheese melts. Add the cornstarch and the rest of the cheese.

When the cheese has melted, add the onions, jalapeños, garlic, green chilies, cumin, and salt. You can add pico de gallo, Rotel, or your favorite hot sauce to give the queso Blanco more of a spicy kick. Serve the white queso dip immediately with tortilla chips, add to tacos, or use as a cheese sauce over nachos, enchiladas or burritos.

Authentic White Queso

While American cheese is a common base for queso nowadays, we're throwing it back to the traditional, Authentic White Queso.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people


  • 1/2 white onion, chopped fine
  • 1 garlic clove, minced
  • 2 jalapeños, diced
  • 1 Tbsp extra virgin olive oil
  • 2 cups asadero cheese, cubed (Can substitute chihuahua cheese, or monterey jack for a Tex-Mex take)
  • 1 tsp cornstarch
  • 8 oz can green chilies, diced
  • 1/2 cup half-and-half
  • 1 tsp cumin
  • 1 tsp salt
  • 2 Tbsp cilantro, chopped
  • 1 cup pico de gallo (Optional)


  • Set up a double boiler on your stovetop. Bring a medium pot of water to a simmer over medium heat. Place a shatterproof, heat-proof bowl over the top of the boiling water. The top bowl should be too big to fit into the bottom pot, and therefore should just absorb the heat from the simmering water.
  • To begin, heat the olive oil over medium heat in a medium skillet. Add the onions, garlic, and jalapeños. Sweat, or cook, until translucent, about 5 minutes.
  • In your double boiler, add the 1 cup of the asadero cheese and the half-and-half. Stir continuously until the cheese begins to melt. Add the cornstarch and combine, stirring as the cheese melts more. Add the remaining cup of cheese. This will take about 3 to 4 minutes.
  • When the cheese appears to be nearly finished melting, add the onions, jalapeños, garlic, green chilies, cumin, and salt.
  • When serving, add the pico de gallo on top of the queso blanco dip with a few splashes of your favorite hot sauce. Serve immediately.


This recipe relies on timing and the right amount of heat. Never bring the water in your double boiler to a boil — the heat won't allow the cheese and half-and-half to combine smoothly, and instead it will become gloopy.
Additionally, always use heavy cream or half-and-half. Milk, unfortunately, won't combine correctly with the cheese.
Melt the cheese slowly, and be sure to incorporate the cornstarch well. An old fondue trick, this will keep it from seizing up into a glob in your bowl as you add the other ingredients.

Perfect Pairing

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Calories: 530kcalCarbohydrates: 13gProtein: 28gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 136mgSodium: 1561mgPotassium: 235mgFiber: 1gSugar: 4gVitamin A: 950IUVitamin C: 22.3mgCalcium: 830mgIron: 1.3mg