Creamy Queso Blanco with Roasted Poblanos and Melted Cheeses Recipe
This creamy, flavorful Queso Blanco is a delightful melted cheese dip perfect for parties or casual snacking. Made with a blend of white American and mozzarella cheeses, combined with aromatic spices and roasted poblano peppers, this queso offers a rich, spicy kick balanced with smooth, cheesy goodness. The homemade roasted poblanos add a smoky depth that elevates this classic Mexican-inspired dip.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: About 3 cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Queso Blanco
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup white American cheese, shredded or chopped
- 1 cup mozzarella cheese, shredded
- ¾ teaspoon garlic powder (or granulated garlic)
- ¼ teaspoon onion powder (optional)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- Chopped cilantro (for garnish)
- Chopped green chiles (optional, for garnish)
Roasted Poblanos
- 2 poblano peppers (or substitute with 4 oz canned diced green chiles or jarred/canned jalapenos)
Instructions
- Prepare the Roasted Poblanos: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Brush the poblano peppers with olive oil and place them on the sheet. Roast in the oven until the skin is blackened and blistered, turning the peppers once after about 8 minutes for even charring.
- Steam and Peel: Remove the peppers from the oven and immediately place them in a bowl covered tightly with plastic wrap. Let them steam for 10 minutes. This helps loosen the skin. Use a paper towel to gently peel off the charred skin, then remove stems and seeds. Finely dice the peeled peppers and set aside.
- Make the Roux: In a medium to large saucepan, melt butter over medium heat. Add the flour and whisk continuously for one full minute until the mixture bubbles and thickens slightly. This forms the base for your queso sauce.
- Add Milk and Cook: Gradually whisk in the whole milk. Continue cooking and stirring frequently over medium heat for about 4–6 minutes, until the mixture thickens with no lumps and can coat the back of a spoon.
- Melt the Cheese: Reduce the heat to low and slowly add the mozzarella and white American cheese in small additions, stirring constantly to ensure the cheese melts smoothly and the sauce is creamy.
- Season the Queso: Stir in the garlic powder, onion powder (if using), chili powder, and ground cumin until fully incorporated. Add half of the roasted poblano pieces (or substitute green chiles/jalapenos if used) to the queso and mix well.
- Serve Warm: Transfer the queso blanco to a serving dish or a small slow cooker to keep warm. Top with the remaining roasted poblanos, chopped cilantro, and additional chilies if desired. Serve immediately with tortilla chips or as a topping.
- Storage: Store any leftover queso in an airtight container in the refrigerator for up to three days. Reheat gently before serving.
Notes
- For spicier queso, add additional jalapenos or green chiles.
- If you prefer a smoother queso, use a food processor to finely chop the roasted poblanos.
- White American cheese provides a creamy texture and mild flavor; avoid processed cheese slices as they may affect texture.
- Use whole milk for the creamiest results; lower-fat milk can be used but may yield a thinner consistency.
- Make sure to stir constantly when adding cheese to avoid clumping or burning.
- This queso blanco can also be gently reheated in a slow cooker on low.
Keywords: Queso Blanco recipe, cheesy dip, roasted poblano queso, white cheese dip, Mexican appetizer, easy queso recipe
