Queso Blanco

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Ingredients

Queso Blanco (Serves 4–6)

  • 8 oz Boar's Head white American cheese, in a block

  • ½–¾ cup whole evaporated milk

  • 1 tablespoon butter

  • ⅛ tsp cumin

  • Pinch white pepper

  • ½ teaspoon pickled jalapeño juice (optional but recommended)

  • Salt to taste (you may not need any)

Garnish

  • Pico de Gallo

  • Brisket

  • Green onions

  • Cilantro

  • Grilled jalapeño



Directions

1. Start the base

In a small saucepan over low heat, melt the butter.
Add onion (and jalapeño if using). Cook 2–3 minutes until soft but not browned.

2. Warm the milk

Add ½ cup evaporated milk and heat gently until steaming but not simmering.

3. Melt the cheese

Add the American cheese a handful at a time, stirring constantly.
Keep heat LOW. Let each addition melt before adding more.

Once smooth, add more evaporated milk a tablespoon at a time until it reaches your ideal consistency.

4. Flavor it

Stir in green chiles, cumin, white pepper, and jalapeño juice. Taste and adjust.

Texture Goal

It should be:

  • Glossy

  • Completely smooth

  • Thick but pourable (like warm honey)

If it thickens while sitting, just reheat gently with a splash of milk.

Pro Tips

  • A tiny splash of jalapeño brine adds brightness without obvious spice.

  • Don’t let it boil. American cheese forgives a lot, but high heat can still mess with texture.





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