Creamy Queso Blanco with Tomato and Jalapeno Recipe
This creamy Queso Blanco recipe is a deliciously smooth and cheesy dip perfect for parties or snacking. Made by melting white American cheese with heavy cream and flavored with fresh tomato and jalapeno, this sauce offers a mild kick balanced by a velvety texture. Ready in just 10 minutes on the stovetop, it serves 8 and pairs wonderfully with chips, vegetables, or as a topping for Mexican dishes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Cheese Base
- ½ pound white American cheese, cubed
- ½ cup heavy cream
Flavorings
- ¼ cup tomato, chopped
- ½ fresh jalapeno, chopped
Instructions
- Melt the cheese and cream: In a saucepan over medium-low heat on the stovetop, combine the cubed white American cheese and heavy cream. Stir continuously and gently until the mixture melts completely and becomes smooth, ensuring the cheese doesn’t burn or stick to the pan.
- Add fresh flavorings: Once the cheese is melted and smooth, stir in the chopped tomato and fresh jalapeno. Mix well to incorporate the flavors evenly throughout the queso blanco.
Notes
- For a milder version, remove the seeds from the jalapeno before chopping.
- You can use a mini slow cooker on LOW heat for 1-2 hours as an alternative melting method for a slow, even melt.
- This queso blanco is best served warm and consumed fresh for optimal texture and flavor.
- Pair with tortilla chips, fresh vegetables, or drizzle over tacos and nachos for a delicious addition.
