Homemade White Queso with 3 Ingredients

Are you looking for a quick and easy queso recipe perfect for dipping or drizzling? This homemade white queso is made with three ingredients and takes minutes to make! Creamy, flavorful, and a go-to for parties, snacks, or game day

Why I Learned to Make White Queso at Home

I can’t resist ordering white queso whenever I go to a Mexican restaurant. I usually fill up on chips and dip long before my meal arrives! That cheesy, creamy dip is my absolute favorite, so I knew I needed to learn how to make it at home. I was surprised at how easy it is to make homemade queso!

I love using this homemade white queso in my BBQ nacho recipe. Drizzling the warm queso over pulled pork, barbecue sauce, and crunchy chips creates the perfect combination of smoky and savory flavors.

How to Make Homemade White Queso

Here’s how you can make this delicious homemade white queso in just a few steps. This recipe uses white American cheese, milk, and a can of green chilies for a smooth, cheesy dip with a hint of spice.

Ingredients

• White American Cheese – You can find this at the deli counter at your local grocery store. It’s the best cheese for achieving that smooth, creamy texture that melts perfectly.
• Milk – I use whole milk, but you can also use half and half.
• Green Chilies – A 4-oz can adds just the right amount of mild heat and flavor to the queso.

Kitchen Tools (affiliate links): medium saucepan | measuring cup |

Instructions

• Prep the Cheese: Cut the cheese into small pieces and place them in a medium saucepan.
• Add the Milk and Green Chilies: Pour in the milk and turn the heat to medium-low. Stir in the green chilies.
• Melt the Cheese: Whisk continuously to prevent the cheese from sticking or burning. Scrape the bottom of the pan as you whisk. Lower the heat if needed to avoid browning.
• Adjust Consistency: If you want a thinner queso, add more milk until it reaches your desired thickness.
• Serve: Serve the queso warm with tortilla chips or drizzled-over nachos. Enjoy immediately, and reheat as needed to keep it creamy and smooth.

Tips for Making the Best White Queso

• Use Fresh Cheese: For the smoothest texture, opt for freshly sliced white American cheese from the deli counter instead of pre-packaged slices. It melts more evenly and gives a creamier result.
• Don’t Rush the Heat: Keep the heat at medium-low and whisk constantly to prevent the cheese from burning or sticking to the bottom of the pan.
• Customize the Flavor: For a little extra kick, add diced jalapeños or a pinch of cayenne pepper. You can also mix in a can of diced tomatoes for added flavor and texture.
• Make it Thinner or Thicker: If you prefer a thinner queso, stir in more milk as it cooks. For a thicker dip, reduce the amount of milk you start with and add more as needed.

How to Serve

• Chips and Dip: Serve the warm homemade white queso in a bowl with tortilla chips for dipping.
• BBQ Nachos: Drizzle the queso over loaded nachos topped with pulled pork and barbecue sauce. For the full recipe, check out my BBQ Nachos recipe.

How to Store Leftover Queso

To store any leftover queso, transfer it to an airtight container and refrigerate for up to 4-5 days. The queso may thicken as it cools, but you can easily return it to its original creamy consistency when reheating.

How to Reheat White Queso

When you’re ready to reheat, transfer the queso to a small saucepan and warm it over low heat, stirring occasionally. Add a splash of milk to help thin it out if needed, as the cheese sauce will have thickened in the fridge.