This white queso, homemade pepper jack queso, is hands down, my favorite queso! I love cheese in every form but this recipe wins first place. It’s bursting with flavor, creamy, and has just a little of that pepper jack tang and spice we all love.
If you’ve searched far and wide for a great queso recipe, look no further. This recipe is a little different than most queso recipes. It has a base of minced onion, garlic, and jalapeno. The layers of flavor are what set it apart!
It seems people are either on or off the cheese train. I blame it on my ancestors. I come from a long line of dairymen, ranchers, and farmers. I’m genetically wired to love dairy products.
How to make queso:
It’s not very complicated to make this queso recipe, it just takes a few steps and I’ve found a couple ways to limit your time in the kitchen.
I get really impatient when it comes to dicing or mincing onions and garlic so I decided to try out my food processor and see if I could speed this up. I peeled the garlic and cut the onions small enough to fit in the Shute of the food processor and I grated the onions and garlic.
I also just threw in chunks of red pepper and minced those up in the food processor too.
I wanted them all to be well cooked so I melted a few tablespoons of butter in a saucepan and then sautéed the onions, garlic, and red pepper until they were well cooked but not brown.
Then I added the evaporated milk, and the cheese sprinkled with the cornstarch.
After that, you can throw in the spices, salt, and pepper, and then just slowly simmer until all the cheese is melted.
Tips For Making the Best Queso:
Use a brick of cheese. Don’t use pre-shredded cheese. It has a non-caking coating on it and your queso cheese won’t be as creamy if you use pre-shredded cheese.
Use a white onion. It’ll keep the lighter coloring you’re looking for with a white queso
You can reheat the queso by heating it on the stove and adding a little milk.
If you’re serving a crowd, to works great to make the queso and then keep it warm in slow cooker.
This white queso, homemade pepper jack queso, is hands down, my favorite queso! I love cheese in every form but this recipe wins first place. It’s bursting with flavor, creamy, and has just a little of that pepper jack tang and spice we all love.
- 16 oz Shredded Pepper Jack Cheese (from a brick, not pre-shredded)
- 1 Tablespoon Cornstarch
- 3 Tablespoons Butter
- 1/2 Cup Onion
- 1/2 Red Pepper
- 1/2 Jalapeno
- 2 Cloves Garlic
- 4 oz Green Chillies
- 1 Can Evaporated Milk
- 1/2 Cup Cream
- 1 tsp Garlic Powder, onion powder, cumin
- 1/2 tsp Salt
- 1/2 tsp red pepper flakes
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Shred cheese. Sprinkle the corn starch on the cheese and mix gently with your fingers to cover all the cheese.
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In a food processor, with the grater attachment on, grate the onion, garlic and red or orange pepper.
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In a saucepan, melt the butter and add the onion, garlic, and red pepper mixture. Sautee, stirring occasionally, until the onions are well done but not brown.
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Add the evaporated milk, spices, salt and pepper and the shredded cheese. Simmer on low until the cheese is melted and smooth.
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Keep warm in a slow cooker until ready to eat. If you need to re-heat this recipe, put it in a saucepan with a little milk and stir until smooth again.
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Serve with fresh veggies or tortilla chips. Enjoy!
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