Mar 16, 2012

Restaurant-style White Queso - Recipe


It's probably one of my favorite things to eat, especially when paired with hot salsa. When we eat out, it's usually a Mexican restaurant just so I can satisfy my queso-craving.

I have searched all over the internet trying to find a recipe for my favorite food but haven't had much luck. I've made countless versions with all kinds of different cheeses. I've tried everything from asadero to pepper jack and pretty much everything in between. I've even tried the new queso blanco version of velveeta cheese. Call me obsessed, crazy, whatever, I just like my cheese and want to be able to make it at home.

I was recently given some insight on some basic ingredients at one of my favorite restaurants and after several failed attempts at ratios and combos, I have perfected my white queso!

I'm usually not overly dramatic about food *snickers to self* but this has been life-changing. The ease and simplicity of this recipe may be the end of me. Oh, and I got the cheese at the deli counter of the grocery store.

I won't keep you on the edge of your seat any longer, here's the recipe:


1. 1/2 cup water
2. 1/2 pound white american cheese
3. 1 tablespoon finely diced, white onions
4. 1/2 tablespoon finely diced, pickled jalapenos

***UPDATED: I tried pickled serrano peppers instead of jalapenos and liked it much better. It gave it a little more heat too. ***

Put everything in a double-boiler over simmering water, stirring occasionally until everything is melted. Heat a few minutes longer and give it a few more good stirs.


Pour it into a bowl, grab a bag of chips, plop yourself down on the couch and don't be ashamed if you eat it all in one sitting.



  1. My tummy is now growling... might try this weekend (looks so yummy). Thanks for sharing!

  2. Oooh! I'm trying this one! That looks exactly like my favorite cheese dip at our favorite Mexican restaurant(s), which I'm guessing are in Tulsa too! I asked a long time ago what kind of cheese it was, and the girl told me white american, but I never knew what to do with it (I only cook stuff that comes in a box). Yay! :)

  3. Hey Lesley, I tagged you for The Liebster award and an 11 Things post :)

    xoxo Jen
    (you know me from Life According to the Streets, I started a new blog)

  4. Hi Lesley... thanks so much for this. I can see you share my frustration - WHY IS IT that trying to make just about ANYTHING as good as a restaurant at home is about as futile and frustrating as anything you could attempt to do. It's like the Gods of restaurant fare snicker upon us mere mortals trying to replicate something that tastes just as good... I can't believe after all this time... they use frickin' AMERICAN cheese!! What's up wit dat!? That is the last thing I would have guessed... and my palate is pretty good. This tasted so spot on, it erased all doubt that this is the key - American cheese. Well thanks again, for the revelation, and now the belly-ache I have from eating an entire bowl of this for dinner :-)

  5. I'm falling in love right now... I have to go make this as soon as possible!

  6. I made this last night and it just felt like something was missing. American cheese wasn't the right choice. Next time I might try a cheese with a little more zip to it.

    Thanks for the recipe!


I know it can be a little scary but go on, I'd love to hear from you!