Copycat Chipotle Queso Blanco
This tastes spot-on to the real thing and uses actual cheese instead of processed stuff. I make this for every game day since it's way cheaper than constantly buying those tiny containers from Chipotle.
Ingredients
Ingredients (~10-12 servings)
- 2 Tbsp unsalted butter
- 1/3 cup white onion, finely chopped
- 1/2 cup poblano pepper, finely chopped
- 1/2 cup serrano pepper, finely chopped
- 3 Tbsp garlic, minced
- 3 Tbsp roma tomatoes, seeded and finely chopped
- 2 1/2 cups whole milk
- 1 1/4 cups heavy cream
- 2 1/2 tsp chipotle chili powder
- 3 Tbsp cornstarch
- 2 1/2 cups Monterey Jack cheese, coarsely grated
- 1 1/4 cups white cheddar, coarsely grated
- 2 1/2 tsp salt
Instructions
- Melt butter in Dutch oven over medium heat.
- Sauté onion, poblano, and serrano peppers until soft, about 5 minutes.
- Add garlic and tomatoes, cook 1 minute until fragrant.
- Pour in milk and cream, whisk in chipotle powder.
- Mix cornstarch with water, whisk into milk mixture.
- Bring to slight boil, then simmer 12-15 minutes, whisking constantly until thickened.
- Remove from heat, add cheese in batches, stirring until melted.
- Season with salt, adjust to taste.
- Serve warm, whisking in milk if sauce becomes too thick.
Notes
Can be kept warm on low heat, stirring occasionally.