Queso Blanco Cheese Dip Recipe - Nacho Cheese Sauce

[@soulsisterssurvivorssister8463]

I'm glad you don't cut the video. You're teaching basic cooking tips that everyone can review. Many of us are cooking at home more than ever. At restaurants, you have no idea what's actually in your food. And yes, block cheese is cheaper and has no waxy residue.It's great that you inform people.

[@waterandsteel4713]

SoulSistersSurvivors Sisters I agree I'm a dumb bachelor 50 years old and I would have stopped and got stuck at hot sticky mess

[@ObitoUchiha-kp3qv]

SoulSistersSurvivors Sisters hsaghnafgadhfgfdeè34 Terry is the same here with me a littl,😆😆😆☺😴😴😅😆😬😡😡😡😡😡😡😡😡

[@elvaordonez8311]

I agree. I am a subscriber from now on!

[@amandabelg503]

Store bought shredded cheese has wood pulp (cellulose) added in as a anti-caking agent and I have zero idea why I’d want to eat wood pulp...the stuff they add into our food is ridiculous

[@vanessavv4422]

Pole high food

[@mangopilar]

Also, buying the block of cheese is cheaper than shredded and another tip, putting a block of cheese in the freezer 10 minutes before use will make it easier to shred on the grater.

[@darrickcortez7672]

nice tip. +1

[@xxheadsetxxxxmicxx6121]

Thx

[@raptureangel5409]

Thanks!

[@tiffanyadams5436]

Jennifer Rivera what she said ☺️

[@Winnyfruits]

Block cheese tastes better too!

[@maishal.9152]

That skillet was seasoned beautifully!

[@Ymenefee]

I mean seriously this is the best explanation video. You are one heck of a youtuber. Thank you and please keep all of this going. I’ve made several of your recipes and you never let me down. I don’t have my mom to teach me how to make original recipes. You cook super similar to my mom and I appreciate you teaching me. Your KZbin videos help my children to have the same great food I had growing up. Every time I cook and I serve my kids I have this feeling of “wow this tastes like someone’s mom made this. Wait I made this. And I’m someone’s mom. Aww I feel so proud”. Thank you for making that feeling possible in my home.

[@KonservativeKim]

I have looked for along time for a Queso Blanco dip that was similar to a resteraunt we used to have in our little town. I would always get a to go order after eating their queso blanco enchilladas to take home & have with chips. I am a newer subscriber & love your recipes so much, got your cookbook too. I'm from a generation that didnt have online sources when we were learning to cook, but had mothers & grandmothers that taught us! My father hated when processed food started showing up so much that, although he was usually a very gentle man, processed foods were forbidden. What I know now is I should thank him when we meet again!

[@barbaralee5696]

I appreciate you showing the ENTIRE process. It makes it easier to understand and not give up when it becomes a blob. Love your videos.

[@ColemanBergad]

Thank you for not cutting the video, I can’t make a roux to save my life but apparently, I just wan’t whisking enough! Can’t wait to try this!!!

[@stormysocks]

When you make gravy evaporated milk really make it taste good and if you put it on low and stir it gets better and better as it cooks

[@thalanoth]

when makin a roux just cook it an extra minute after you think you've done it lol. Low heat, cook out the flour. Shouldn't take more than 3 minutes, but you'd be surprised how quickly your brain thinks "2 minutes has passed!" when it's just visually stimulating you to think it's done at 30 or so seconds

[@missnperfection9830]

When I seen the velveeta cheese I was about to turn it off...you said but I'm gonna show you how to make real cheese..then all was right with the world!🤣

[@aprilbatty8369]

MissN Perfection yes, I almost clicked off immediately. So glad I didn’t.

[@kraincampos9338]

That ain't real cheese

[@littleredhen3218]

Same here. I'm so glad I let it play a few more seconds

[@garrykniffen1461]

Same here. I’m glad I stayed, this is the best base sauce I’ve come across during my search.

[@traceystanphill725]

Saw. When you SAW!

[@mikelasky1237]

I've made homemade queso a few times in the past with some success, but I wanted to "review" before attempting it again, and this video was an amazing review! I love that you took the time to show the blending of the roux in particular. Thanks for this video!

[@ntepup77]

Tip: I have fibromyalgia and arthritis so grating anything just kills me. I use the shred attachment/wheel in my food processor. I stick it in the fridge or freezer for about an hour before using it. Works perfect every time!

[@Izzyforeverlace8chrome]

ntepup, have you tried Apple Cider Vinegar and pure lemon juice mix? If not, try - it really does help to ease the pain and gives you some mobility back♥.

[@marvinabigby5509]

@@Izzyforeverlace8chrome How much apple cider vinegar is recommended a day.

[@mikenotta7079]

@@marvinabigby5509 Not sure what others recommend but I use about 1 tsp a day. Helps with many things and helps your digestion tract as well!

[@garland978]

Another easy way to prevent lumping when adding the liquid is to have it very warm first. Thanks for the extended view of this recipe. It looks delicious.

[@dells85]

I agree, I see so many cooks say to add cold milk to the roux, just a little at a time, but to my mind, THAT is what creates lumps, because that way you start out with way too much roux for the very little liquid = super thick paste and huge globs of goo to have to break up and combine with the small additions of thin milk instead of an already smooth but thicker than finished sauce. I have always pre-heated my milk in the microwave so I am adding already hot milk to my roux, and add about 1/2 of the milk to start and whisk rapidly to get my milk and roux fully incorporated and lump free, which pretty much immediately creates a very smooth but thicker than needed sauce, then add the rest of the milk & whisk to incorporate and reach the finished velvety consistency, and my sauces and gravies always turn out great and lump free.

[@prettiilexii672]

I love nachos with queso dip 😍. I'm so happy I found someone who makes it from scratch! I'm definitely going to make this next week when I'm in the mood for them😁😁😀.

[@pollywoggle24]

Hey as a guitarist and someone learning to cook cheese dip, I really appreciate the guitar interlude!

[@stormysocks]

This sounds soooooo yummy!!!! Evaporated milk also makes gravy so much better

[@OhMGlashes]

I love queso blanco so much! I HAVE TO TRY THIS! 🤤

[@mightyryan1456]

Mine always turns out gritty tasting, idk how im fucking this up.

[@denisearmstrong1973]

@@mightyryan1456 😆😆😆😆

[@emalynee]

@@mightyryan1456 mine is the same. i just made this & im pretty disappointed...

[@girlinterrupted9792]

I could watch you cook *ALL* day😊 I'm commenting to say thank you. I greatly appreciate the fact that you showed EVERY step. Being a novice cook, I would have freaked out when those stages would have happened. Knowing what to look for reduces my anxiety when cooking. Thanks again💟

[@lisacairns437]

I put my cheese in the freezer for 10-15 minutes before shredding. It makes it so much easier. Thank you for the recipe! I look forward to making it.☺

[@laurenprada3335]

Thank you for not cutting away when you added the evaporated milk. a lot of KZbinrs do that and it’s very helpful that you didn’t! I’m going to make this.

[@corinabizzell6299]

I am so greatful to you for showing all the steps and how you mixed it little by little. After I watched this video I went to the store for the cheese and avocados garlic and came back rewatched your video here and the one for guacamole and it is so easy to follow your recipe the way you teach it. My daughter and her 3 friends were having a sleep over and they chose chips and dip guacamole tacos. These picky teens not only loved it but also helped prepared the meal. Hugs from NC

[@larrykillebrew2675]

Thanks so much for not cutting away. Also for making the very basic sauce, no frills added. After making this I added my frills... tsp adobo seasoning, a couple tablespoons diced chili peppers (mild), and a scant teaspoon of ground cumin. Best queso blanco ever!

[@user-lx9fc4hf6o]

The way you show the ingredients. Thank you...I am making this delicious recipe soon Tracey from Austin Texas

[@texNoz]

As a chef myself, I was just about to say the same. Ice cold milk for a silky smooth roux.

[@missjewells5063]

TheTextralian Evaporated milk & regular milk??

[@lovemylifeflorida2641]

Just made this on homemade chimichanga. Oh wow! Family says a keeper! I added the green chili's from a can drained. Cooked in my air fryer 9 minutes on 400. Then put cheese on. Just wow!

[@loterual]

I've come back many times over the years to make sure I'm following your technique correctly! Thanks for the wonderful tastes!!

[@tonyshelton6164]

Thank you for sharing. In 1970 my father passed away and my mother started working to make ends meet.for a friends Mexican restaurant that was family recipes. This was before imitation like Taco Bell and other places. I was only 10 years old and my sister was 5years old. When mom took me there and asked if I wanted a taco I said what's a taco. I was then hooked on authentic Mexican food. Garcia's in Columbus Indiana just closed down to retire, I sure miss Joel and Anna Garcia authentic Mexican food. It the best around hands down. Your recipes are just like their food. Thanks so much for sharing. I even got my wife cooking your recipes who never cared for Mexican food. God bless and we will continue using your recipes. Tony Shelton

[@PrincessShiloh]

Your voice is so relaxing that looks wonderfully delicious

[@kellyc9450]

This cheese sause is so awesome, I made some to drizzle over bbq chicken nachos I got bbq in slow cooker, surprising my boyfriend tonight when he gets home from work. Thanks for the great recipe ☺keep on cooking 😎

[@myronattyler]

I like your videos very much, you are such a good cook of Mexican food, and have so many interesting recipes, I have had cooking success with several of your ideas. Keep up the good work. We are watching and liking what we see.

[@tammywatkins4464]

Mimi Me being not of Mexican decent would not have known that, so thank you for that tidbit. However it’s offered at every Mexican restaurant ! So you could see why others my not know this! I don’t understand the rudeness.

[@VINNYZ82]

Thanks for the added behind the cut away info. It's so frustrating when others do that and then I'm stuck thinking I missed a step when I try it.

[@cynthiastepp1]

Love your channel, and I especially love that you're showing us what you prepare for your family. Thank you!!

[@DaveW0nka]

This is the best step-by-step tutorial video I've ever seen. All of the other videos I've watched would always skip the important parts and I don't like that.

[@carrietuttle7938]

I love that you didn’t cut away! Like I’ve been trying hard to make this and when it gets lump I give up. So thank you thank you.

[@muffy1272]

Your voice is so relaxing. Thank you for not screaming your life story and origins of queso blanco at me.

[@kellymutchtheythem978]

Thanks so much. Lived 15 yrs in northern NM. Learned to make many good dishes from my friends, but all made queso with velveta and Rotel . I look forward to trying this out soon!

[@n.a.garciafamily]

This is like a life lesson. Someday, I too, will be a beautiful queso blanco.

[@janiems.2110]

Thank You for your time and All your recipes...I am most grateful!!!

[@jaymirieman4620]

Thank You for taking the time an showing the process with the whisk of consistently stirring an panning out.

[@user-lx9fc4hf6o]

I love the way you explain every step....and you show the

[@susieolayosanchez9129]

Thank you for this queso blanco video! :) I love eating this cheese dip! Going to try as soon as I buy the cheese. Love how you show all the steps any time you make anything! ;)

You are so welcome and I hope you like the recipe. Thank You! 😊

[@ericsgranny8933]

You are so right! Not all cooking is pretty. Love your videos.

[@jacquelinehoward5445]

Adding in a little cheese at a time, incorporating it, then adding a little more is another way to do this so it's not such a "hot mess," lol. Great recipe! Thank you so much!

[@FITLify]

Three years later and I made this cheese and it was really good!

[@user-lx9fc4hf6o]

Love white queso at Chipotle. I am making this delicious recipe soon. Thank you Tracey from Austin Texas

[@SimplySarah93]

I have been looking everywhere for just a plain white cheese sauce recipe as I’m allergic to chilies and peppers. Thank you this looks absolutely delicious I’m going to try this!!

[@veraso1]

Wife and I try to make Queso Blanco 3 times already LOL we fail big time.. I forgot to come to youtube university and do it your way. love it @gochujangmama you need, well everybody need to listen to Mchanga voice. are you the same person? best voice tutorials for kitchen and tech...

[@anitamendez8429]

Thank u love white cheese dip just couldnt seem to make like in the resturants im gonna try dis way surpise my husband and daughter luv watching ur cooking vídeos u show step by step leaving nothing out 🙏❤

[@amberjones9520]

Finally a queso dip recipe without american cheese or velveeta. I will be making this on a regular basis now. Yummy

[@mrkattm]

I like the evaporated milk tip, it is good insurance against graininess that one can get if the heat a cheese sauce too much. Also, you might want to try adding some dry mustard, it will add just a touch of tang and some background heat.

[@allisonhiser4549]

Great informative video and I loved finding a recipe that is mild, because I have picky children too. I wasn't crazy about the taste, nor were my children. I think it was the SHARP white cheddar cheese. I will be trying it again with just plain white cheddar.

[@amberjones9520]

I love love love this cheese sauce. Every time igo to a spanish restaurant the first thing i order is cheese dip with jalapenos. Its so delicious. Im excited to know how to make it at home.

[@mcland62]

Excellent video. Not being a good cook, your explanation of the complete process is so helpful for the many of us who are not like Rachel Ray who can turn out a 7 course meal in 30 minutes. So THANK YOU, you’re my first go too.

[@leco7055]

Great video. You answered every additional question I would have asked. Update: made this for some friends and they absolutely loved it.

[@ChelseyWinnie101]

Looks absolutely delicious. Since you're really not adding any real "heat" (zero hot peppers like jalapeno), this is perfect for cheese sauce for macaroni & cheese or any cheese sauce. Just have to adjust amount of milk for thickness, like you said. Thanks for warning about pre-shredded packaged cheese. Grating fresh from block is best. Thx again!

[@karensemones9302]

You do an excellent job with your videos and I love this sauce.

[@sydsmylove]

So right about cutting away. I watch other videos and go, "wait! That's the part I suck at! Show me what I'm doing wrong!"

Yes! Thank You! 👍😁

[@The050965]

Mmm!! That looks very yummy!! And the best thing is that is homemade, and unprocessed like the ones they sell in the stores. Thanks for sharing, beautiful lady. Saludos de Lily en Tucson, Arizona ♥

Thank you and saludos! 😊💖

[@mmallay]

I have tried replicating the Queso from a local Mex restaurant for many years. My favorite. The owner said he used two cheeses. Would not tell recipe.. Could not figure out the Tangy flavor finish. .. Thought it was the sharp cheddar. Maybe Jalepeno Vinegar. .Nope.,Now I think they used Evaporated Milk..I think I nailed it. They used 50/50 sharp cheddar and American.. Awesome! Thx

[@mcub75]

like others have said. thank you for not cutting away. i made nacho cheese for the first time and panicked the whole way through because it didn't look like the video. it all turned out fine in the end.

[@HRHDMKYT]

You hope we like it? What's not to like?! This looks AWESOME, and I am definitely going to make this... maybe for the Superbowl Party to which I've been invited. It'll be a hit, I'm sure!! Thanks for another wonderful video!

Thank you! Here is an updated recipe that doesn't use a roux. :) kzbin.info/www/bejne/rpqYqaKYe8R4mLs

[@ginaloverofangels]

Very nicely done/well explained. Thank you. Also, thank you for the tip on shredded cheese in bags. I didn't know that.

[@Hobbyguy03]

So glad you posted this I have to make my own queso Blanco because in Colorado apparently is not a thing...I miss it so much

[@Dolmdemon]

You know it's a well seasoned skillet when cheese and flour scrape clean, kudos!

[@tracyreadytv]

I really appreciate you for sharing the "not so pretty" parts too!!! That's so helpful. For that level of thoughtfulness, I'm subscribing!!

[@Paul_R1206]

I like the way you had it before all of the extra milk. I used to be able to get some nice thick queso back in the day at Mexican restaurants. Now they make it so runny. I like to have mine somewhat thicker where yours was before you added the extra milk.

[@sanjanavaidya486]

Yumm!! Thanks for showing the full video of the long process of the whisking!

[@Calinotch06]

No processed ingredients, I love it.

[@nancy9704]

Looks like the base for great macaroni and cheese. Like a bechamel sauce. I wish you would show more of yourself eating what you made and how good it tastes fresh

[@pets66]

ijust found your channel,I love your recipe! I'm a stay at home mom who prefer home cook meals than fast food. new subbie!

Thank you! 😊

[@tadmore254]

I really like that you show the actual work involved- thanks!

[@salgonzalez9098]

Love it! Love it! Love it!!! I love how you explain there are easy parts and difficult parts in this process... many chefs do not explain such... THANK YOU!!!

[@mikeinatoyota]

Another great video for the books. So pleasing listen to and learn from. Thank you!

[@buffalogal9135]

I always learn so much in watching your videos. I can now make a roux - never could before, tried for years.

[@Merkaba954]

oh thank you very much!! I tried last week to make the dip from a different recipe, however I used pre-grated cheese and it was wrong. I used Chihuahua cheese but it was already grated. definitely a coating on that cheese. This recipe will be made for mothers day this weekend!!! thank you

[@yccooksbakes9776]

Looks amazing! I like making a basic white sauce so next time I will try the evaporated milk. I agree that you have to whisk and take it low and slow. I will try this adding brick cheese and I think I will add chiles or jalapenos. Thanks!🧀🌶🍶

[@jayjdeshay]

You are AMAZING . I like to see nice and real people on KZbin . You are great :) you stay true to yourself and your heritage:) my FAV channel . I would Love to see you make guacamole ❤️❤️

[@1cobaltcrazy]

Looks Delicious. I'm subscribing because you listed the ingredients, the amounts and the recipe! I don't subscribe if they are too lazy to do that...so thank you! Can't wait to see your other recipes! I'm making this soon!!

[@AZHITW]

I have a whisk that fits into corners, I got it years ago at a gourmet shop and have never seen another one like I; I think the ball whisk replaced the one I have. One more thing, you can clean your stove grates easily if you slip them into a gallon freezer bag in pour in 1/4 cup of ammonia. I set the bags into a cardboard flat and put them outside where your kids and pets can't reach them and let them sit overnight. Then with your room well ventilated pour the ammonia down the sink and wash the grates in hot water and a scrubber. WALA! Your stove grates will look brand new. I have the same stove grates on my stove, once they're sparkly clean you can just wash them in the dishwasher periodically to keep them clean. This method won't work with cast iron grates, but you have the enamel covered kind like I have. I've been watching your videos since I found you, I'm old, but even an old dog can learn new tricks.

Thank you for the great tip! 😁👍

[@georgettewood8894]

Top of the line cooker. Excellent. Very soft teaching. merci beaucoup.

[@antoinekelley3242]

Thank you for showing us all the steps. Great video

[@deshannen6734]

this was the best and most informative video I have watched. the pro's con's and inbetweens. I love that you showed the "whole process" I love it. Subscribed!!!

[@TheAdmiralMDSpecialAgent]

THANK YOU FOR SHOWING THE WHOLE PROCESS AND TEMPERATURES I'm watching a cooking video because I suck at cooking, why don't people understand that

[@pw370m]

I love the way you explain what you're doing.

[@ktbarthedoor7817]

Thanks for the recipe! My family loves all your recipes I have tried. They nowthink I'm a great cook! LOL! 😀 You have a very beautiful voice that I can listen to without muting! BTW Can I substitute Pepper Jack Cheese for the Monterey? It is so much cheaper 🥰where I live for some reason. Half the price! Many blessings to you and your lucky family!

[@Beardmo]

I'd recommend adding the seasoning to the oil BEFORE the flour, and stirring for a couple minutes. the garlic and pepper will diffuse into the oil. A dash of worchestershire sauce after the cream adds a nice touch as well.

That sounds great! I need to give that a try. Thank you! 👍😊

[@pollitabecca6224]

😲 I watched both your queso blanco recipes. You know what I am making tomorrow. Thanks for sharing. 🤗

[@crisworkizer]

Damn girl, you beat that one up like it owed you lunch money..nice and creamy..an awesome vid..loved it..

😅 I sure did...lol! Thanks. 😉

[@DailyDashOfLife]

Oh yummy! Thank you so much for sharing the good, the bad, and the ugly. I would have got to the thick part and thought I did something wrong and would have wanted to start all over. Encouragement Yes!

[@crochetmakesmehappy83]

I use pre shredded kroger brand and never had a problem with it melting. But they either use potato starch or corn starch which both help to thicken a sauce. I love this recipe.

[@startswithaj1207]

Thank you for making a video about making queso without American or Velveeta cheese. I usually check out a few different versions of recipes and then try to decide which one I’m going to try to make. Except this time, I watched four or five other videos about making queso and they all called for either American or velveeta. So, I’m definitely going to try and make yours.

[@laurenjene1536]

You're incredible!! I love all your videos. I can't wait to make several of your recipes on here! Thanks 😄

Thank you so much! 😊

[@tamaramorton8812]

Yummy yum...cheese! Love it. The chips look really good, too.

[@cassielaynemakeup473]

Thank you for not cutting the video and going into such detail! I loved the video and learning process!

[@janette2422]

she has become my fav ultimate youtube...I am SO EXCITED.

[@orlaghmcelhannan1508]

This made me so hungry 😫 really good vid! Gonna be the millionth person that says this but I also am glad u didnt cut away on the cooking part!

[@blondizsmilz]

I just found your channel by searching for a queso recipe! I can't wait to try to make this tomorrow!! I will let you know how it turns out! Thanks so much! You are awesome!

[@auniciasharpe7293]

Thank you for showing the whisking and more whisking. Lol. Super helpful. I kept wondering why my roux didn't come together as fast as the other videos!

[@juliemcmillan9071]

I want to surprise my son and make this. He has it at the restaurant and he likes it but taste like Velveeta to me so he will really love this thank you

[@user-22-]

🌟Kudos🌟 to you for showing the *entire* process! When I first tried i thought I did something wrong because it was so lumpy. 😁

[@bonitawauls6274]

Yay! Have loved Velveeta cheese since childhood but am really hooked on Mexican cheeses , too, now!!!

[@sandy-mr5gj]

great presentation on the queso blanco.