Queso Blanco Skillet

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Queso Blanco Skillet

Silky-smooth white queso—mildly spicy, scoopable, and made in one pan. Evaporated milk keeps it ultra creamy while a mix of white American and pepper Jack gives that classic taqueria melt.

Creamy white queso in a cast-iron skillet with chips
Prep 10 min Cook 10 min Yields: ~3 cups (8–10 servings) Category: Dip / Appetizer

Ingredients

  • 1 Tbsp butter
  • 1 small onion, minced
  • 1 jalapeño, minced (seeded for mild)
  • 1 cup evaporated milk (not sweetened)
  • 1 tsp cornstarch
  • 8 oz white American cheese, shredded
  • 4 oz pepper Jack cheese, shredded
  • ¼ tsp garlic powder
  • Pinch ground cumin
  • Fine salt to taste
Cheese note: White American cheese melts elastically and gives that restaurant-style queso texture. Pepper Jack adds a little heat—swap in Monterey Jack for milder.

Step-by-Step

  1. Sauté aromatics. Melt butter in a medium skillet over medium heat. Add onion and jalapeño; cook 3–4 minutes until soft and fragrant.
  2. Thicken base. Whisk evaporated milk with cornstarch in a measuring cup. Pour into skillet; simmer 1–2 minutes until lightly thickened (do not boil).
  3. Melt cheeses. Reduce heat to low. Stir in cheeses by the handful, letting each addition melt before adding more. Season with garlic powder, cumin, and salt.
  4. Serve. When silky and pourable, remove from heat. Transfer to a warm skillet or small slow cooker. Enjoy with warm tortilla chips and your favorite toppings.
Ultra-smooth tip: Keep heat low and stir gently. High heat can cause graininess. If you have it, a tiny pinch (¼ tsp) of sodium citrate will make queso nearly foolproof.

Variations & Serving Ideas

  • Roasted green chile: Stir in ¼–½ cup chopped roasted green chiles or a drained can of diced chiles.
  • Chorizo queso: Brown 4 oz fresh chorizo; drain well and fold in at the end.
  • Chipotle-lime: Blend in 1 tsp minced chipotle in adobo and 1 tsp lime juice.
  • Street-corn queso: Add 1 cup charred corn kernels, a pinch of chili powder, and a sprinkle of cotija.
  • Keep warm: Hold on WARM in a mini slow cooker up to 2 hours; stir occasionally and thin with warm milk as needed.
  • Storage: Refrigerate leftovers up to 3 days. Reheat gently over low heat with a splash of milk.
  • Gluten-free: This dip is naturally GF—confirm your cheeses and add-ins are certified GF.
YieldAbout 3 cups (8–10 servings)
Total Time~20 minutes
TagsGame Day · Party · Tex-Mex
Serve WithTortilla chips, warm flour tortillas, warm salsa, pico de gallo