Copycat Chipotle Queso Blanco - Culinary Ginger

Jump to Recipe - Print Recipe

My Copycat Chipotle Queso Blanco is smooth, irresistibly creamy, and packed with bold cheesy flavor and just the right amount of spice. Seriously, it’s as close to the real recipe as it gets. Now you can whip up restaurant-quality queso at home and instantly become the most popular person in the room. Don’t just take my word for it—the glowing reviews and five-star ratings say it all.

Table of contents

• Ingredients
  • How I cracked Chipotle restaurant queso blanco recipe
  • Disclaimer
  • Cheeses
  • Cultured cream
  • Queso spice
  • Cornstarch in queso
  • Tips
  • Queso nachos
  • More serving suggestions
  • Party & Appetizer Ideas
  • Unexpected (but amazing)
  • Storing leftover queso
• Reheating queso

Ingredients

• Milk
• Onion
• Serrano pepper
• Poblano pepper
• Chipotle pepper
• Garlic
• Cornstarch
• Water
• Sour Cream
• Monterey Jack cheese
• Sharp cheddar cheese
• Tomato
• Salt

How I cracked Chipotle restaurant queso blanco recipe

When they released their ingredient list of 13 components in 2020, it made my job easier to recreate their new and improved version—not the old original, which wasn’t white, was thicker, and had a slight beer-cheese flavor.

Disclaimer

I personally created this recipe back in 2020 after many (and I mean many!) recipe tests and countless bowls eaten. Since then, I’ve noticed other recipes using my exact ingredients and measurements, claiming them as their own. Unfortunately, there’s nothing I can do about it—recipes themselves aren’t copyrighted, even when the ingredient list is identical.

Now let’s get into the details of how to make this popular Chipotle Queso Blanco at home.

Cheeses

Since this is a blanco (white) Chipotle queso recipe, white cheese is a must. Both Chipotle and I use aged Monterey Jack and sharp white cheddar. Fun fact: this cheese is made in Monterey, California, and the spelling is sometimes confused with the Mexican city “Monterrey.” Just sayin’.

Please use freshly grated cheese. Pre-shredded cheese often contains anti-caking additives to prevent clumping, but those same powders can make your queso gritty or grainy instead of silky smooth.

Cultured cream

One of Chipotle’s ingredients is cultured cream (aka fermented cream), which gives the queso its signature tang. Fermented creams you can find in most grocery stores include crème fraîche and sour cream—I went with sour cream.

Queso spice

Chipotles in adobo (jalapeños dried, smoked, and packed in adobo sauce) give the queso a subtle smokiness. I chose to use only the peppers—not the sauce—this would turn this white queso a shade of orange. For spicier queso, add extra serrano peppers or a pinch of cayenne.

Cornstarch in queso

Using a cornstarch slurry to thicken queso may seem unusual—flour is more commonly used—but this method comes straight from the original ingredient list. The cornstarch slurry (cornstarch mixed with a little water) thickens the queso smoothly without affecting the flavor. Because cornstarch is used instead of flour, the queso is naturally gluten-free while staying creamy and cohesive.

Tips

To prevent curdling or grainy queso or grainy cheese sauce

• Slow and steady heat – If you heat over high heat, this heats the liquid too quickly. You want to slowly bring up to a simmer over medium heat or medium-low heat is best. And never boil.
• Always grate the cheese yourself. Pre-grated cheese has anti-clumping added and this will affect the texture of the sauce.
• If you’re using white flour, always mix into the fat before adding liquid, this makes a roux. This serves 2 purposes. To cook out the raw flour flavor and prevent lumps.
• When using cornstarch, make a slurry. This means mixing in a little of your liquid (water, milk, cream) into the cornstarch to make it smooth before adding to the sauce.
• To reheat your queso or cheese sauce, add to a pan and heat low and slow, stirring often.
• To keep warm for a party or entertaining, serve in a slow cooker set to warm.

Nachos are perfect for any fun occasion! They shine on game day for the big match, make movie nights even better, add a festive touch to Cinco de Mayo, and are a hit at pool parties.

Queso nachos

Wondering what to do with leftover queso? Last night I made nachos from things I had in the fridge, Pulled Pork, cherry tomatoes, fresh cilantro. (pic below). This was an easy dinner.

More serving suggestions

There are a million and one ways to enjoy queso. Delicious on its own with tortilla chips—you’ll want plenty on hand, because restraint is nearly impossible with this cheesy dip! In restaurants, it’s often poured over burritos, tacos, or burrito bowls. Here are some fun and creative ways to serve it:

• Grilled Steak Fajita Bowls
• Pulled Pork Tamales
• Chicken Tostada Salad Bowls
• Mexican Style Hot Dogs

Classic Dippers

• Tortilla chips (obviously)
• Warm flour tortillas or tortilla wedges
• Pretzel bites
• Pita chips

With Mains & Proteins

• Drizzled over tacos, burritos, or quesadillas
• Spoon it onto nachos
• Poured over grilled chicken or steak
• Over burgers or sliders
• As a sauce for enchiladas

Creative & Fun

• Queso fries or loaded tots
• Queso mac and cheese
• Over roasted potatoes or baked potatoes
• Mixed into scrambled eggs or poured over breakfast burritos
• As a dip for soft pretzels or churros (sweet-salty moment!)

Party & Appetizer Ideas

• Serve in a mini slow cooker to keep it warm
• Add chorizo, ground beef, or roasted peppers for a queso bar
• Top with pico de gallo, jalapeños, or cilantro
• Pair with veggies like bell peppers, broccoli, or cauliflower

Unexpected (but amazing)

• Queso pizza drizzle
• Over rice bowls
• With grilled corn (elote-style)

Storing leftover queso

Let the queso cool completely, then transfer the leftovers to an airtight container. Store in the refrigerator for up to 3–4 days. As it chills, the queso will thicken—this is normal.

Reheating queso

To reheat, warm it gently over low heat on the stovetop in a saucepan or in the microwave in short intervals, stirring often. If needed, stir in a splash of milk or cream to bring it back to a smooth, creamy texture.

If you’ve made my Copycat Chipotle Queso Blanco, please leave a star rating and comment below.

Print

Copycat Chipotle Queso Blanco

5 from 188 votes

Video

My Copycat Chipotle Queso Blanco is smooth, irresistibly creamy, and packed with bold cheesy flavor and just the right amount of spice. Seriously, it’s as close to the real recipe as it gets. Now you can whip up restaurant-quality queso at home and instantly become the most popular person in the room. Don’t just take my word for it—the glowing reviews and five-star ratings say it all. Course AppetizersCuisine Mexican Prep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutes Servings 6 Calories 397kcal Author Janette

Ingredients

• 2 cups (472 ml) whole milk
• 2 tablespoons yellow onion finely chopped
• 2 tablespoons serrano pepper seeds removed finely chopped * see note
• 1 ½ tablespoons poblano pepper seeds removed, finely chopped
• 1 teaspoon chipotle pepper seeds removed and chopped from a can of chipotles in adobo sauce
• 1 garlic clove peeled and grated
• 3 tablespoons cornstarch
• Water
• 1 cup (240 grams) sour cream
• 2 cups (172 grams) Monterey jack cheese, freshly grated
• 1 cup (86 grams) sharp white cheddar, freshly grated * * see note
• 1 tablespoon fresh tomato seeds and juice removed, chopped
• ¼ teaspoon salt or to taste

Instructions

Yields: 4 cups/1 quart/2 pints/850 ml

• To a saucepan add the milk over medium heat. Stir in the onion, serrano peppers, poblano pepper, chipotle pepper and garlic. Mix cornstarch with just enough water so it dissolves, stir into the milk and bring to a light bubble, cook, stirring often until thickened. Remove from heat as soon as it is thickened (you will need to keep an eye on it). If it doesn't thicken to your liking, add a little more cornstarch mixed with milk.
• Turn down to the heat to very low and whisk in the sour cream. Once the sour cream is incorporated, add a handful of cheese and stir until melted. Continue to add and handfuls of cheese and stir until all the cheese is used, making sure it is completely melted before adding another handful and ensure the queso is smooth. If too hot, the queso may turn gritty and separate. (see tips below to prevent this).
• Stir in the tomato. Remove from the heat and allow the queso to cool, it will get even thicker as it cools.

Tips to prevent the sauce turning gritting or grainy and separating:

• Slow and steady heat – If you heat over high heat, this heats the liquid too quickly. You want to slowly bring up to a simmer over medium heat or medium-low heat is best. And never, ever boil. Always grate the cheese yourself. Pre-grated cheese has anti-clumping added and this will affect the texture of the sauce.
• Cornstarch is highly recommended. If you use flour instead of cornstarch, double the amount (cornstarch has twice the thickening power of flour). I also can't guarantee that any raw flour taste will cook out.
• Taste for seasoning and adjust to your taste.
• To reheat your queso or cheese sauce, add to a pan and heat low and slow, stirring often.

Notes

* Use more if you like it spicy ** Pre-grated cheese has anti-clumping added and this will affect the texture of the sauce and may result in grainy queso.

Nutrition

Serving: 1 | Calories: 397kcal | Carbohydrates: 17g | Protein: 18g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Cholesterol: 86mg | Sodium: 530mg | Fiber: 1g | Sugar: 11g Tried this recipe?Please leave a review