Copycat Chipotle Queso Blanco Dip

Why You’ll Love This Recipe

• Ultra-smooth, restaurant-style queso thanks to a smart combo of white American and Monterey Jack.
• Balanced heat from roasted poblanos and jalapeño, plus fragrant garlic and cumin.
• Stable, reheat-friendly base using evaporated milk and cornstarch for fuss-free party service.
• Bright finish from Mexican crema and lime keeps every bite lively, not heavy.

Grocery List

• Produce: 2 poblanos, 1 jalapeño, 1 small white onion, 4 garlic cloves, 1 lime, fresh cilantro (optional)
• Dairy: 8 oz Monterey Jack, 8 oz white American cheese, 1 1/2 cups evaporated milk (12-oz can), 1/2 cup whole milk, 1/3 cup Mexican crema, 2 tbsp unsalted butter
• Pantry: Neutral oil, 1 tbsp cornstarch, ground cumin, kosher salt, white or black pepper

Full Ingredients

Cheese & Dairy

• 8 oz (225 g) Monterey Jack, freshly shredded (about 2 firmly packed cups)
• 8 oz (225 g) white American cheese, cubed or torn (ask deli for thick slices)
• 1 1/2 cups (355 ml) evaporated milk
• 1/2 cup (120 ml) whole milk
• 1/3 cup (80 ml) Mexican crema (or 1/4 cup sour cream plus 1 tbsp milk)
• 2 tbsp (28 g) unsalted butter

Peppers & Aromatics

• 2 medium poblano peppers
• 1 fresh jalapeño pepper (use 2 for extra heat)
• 1 small white onion, finely diced (about 1 cup / 130 g)
• 4 garlic cloves, finely minced (about 1 tbsp)

Liquid & Seasoning Base

• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 1 tbsp cornstarch (to toss with the Monterey Jack)
• 1 tsp ground cumin
• 1 tsp kosher salt to start (Diamond Crystal; use 3/4 tsp if using Morton), plus more to taste
• 1/8 tsp ground white pepper (or black pepper)

Finishing & Garnish

• 1–2 tsp fresh lime juice (to taste)
• 2 tbsp finely chopped cilantro (optional)

Step-by-Step Instructions

Step 1: Char and prep the peppers

Position an oven rack 6 inches (15 cm) from the broiler element and preheat the broiler to high. Place poblanos and jalapeño on a foil-lined sheet. Broil until skins are blistered and blackened in spots, 6–8 minutes per side. Transfer to a bowl, cover tightly (plate or plastic wrap), and steam 10 minutes to loosen skins. Peel, remove stems and seeds, and finely dice. Set aside.

Step 2: Shred and stage the cheeses

Freshly shred the Monterey Jack and toss it with the cornstarch until evenly coated. Cube or tear the white American cheese. Keep both cheeses nearby; melting goes fastest when everything is prepped.

Step 3: Sweat aromatics and bloom the cumin

In a medium heavy-bottomed saucepan (3–4 quart), heat the butter and oil over medium heat. Add the diced onion and cook, stirring, until translucent and sweet, 4–5 minutes. Stir in the garlic and cumin; cook 30 seconds until fragrant.

Step 4: Build the warm dairy base

Stir in the evaporated milk, whole milk, and the diced roasted peppers. Bring to a gentle simmer over medium heat, then immediately reduce heat to low. Avoid boiling once dairy is added; you want steam and tiny bubbles, not a rolling boil.

Step 5: Melt the cheeses slowly

With heat on low, whisk in the white American cheese a handful at a time, letting each addition melt fully before adding more. Once smooth, add the cornstarch-coated Monterey Jack in small handfuls, whisking constantly until the sauce is silky and homogenous. If it thickens too much, whisk in 1–3 tbsp milk to loosen.

Step 6: Finish with crema and lime

Remove from heat. Stir in the Mexican crema, lime juice, salt, and white pepper. Taste and adjust seasoning and acidity. If desired, fold in cilantro. Serve immediately, or hold warm in a small slow cooker on the “warm” setting, stirring occasionally.

Pro Tips

• Shred Monterey Jack yourself. Pre-shredded cheese is coated with anti-caking agents that hinder melting.
• Keep the heat low once dairy goes in. High heat can cause graininess or separation.
• American cheese first, Jack second. The emulsifiers in American create a stable base for the Jack to melt into.
• Finely dice the peppers so they suspend evenly in the sauce without clumping.
• If your queso thickens as it sits, whisk in a tablespoon or two of warm milk to bring it back to pouring consistency.

Variations

• Smoky Chipotle: Stir in 1–2 tsp minced chipotle in adobo with the crema for a gentle smoky heat and blush tint.
• Chorizo Queso: Brown 6 oz (170 g) fresh Mexican chorizo separately. Drain well and fold into the finished queso.
• Extra Verde: Add 1/4 cup finely chopped roasted tomatillos with the peppers for a tangier, greener flavor profile.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently on the stovetop over low heat or in short microwave bursts, stirring often and adding a splash of milk as needed. Avoid boiling. Roast, peel, and dice peppers up to 3 days ahead to streamline cooking. Not recommended for freezing (texture becomes grainy).

Nutrition (per serving)

Approximate per 1/2 cup: 320 calories; 24 g fat; 8 g carbohydrates; 14 g protein; 650 mg sodium. Values are estimates and will vary based on brands and exact measurements.