Queso Blanco Cheese Dip Recipe - Nacho Cheese Sauce
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- čas přidán 23. 03. 2017
- This recipe is a basic Queso blanco cheese sauce. You can add any fresh peppers, green chiles or salsa that you like.
INGREDIENTS
8 oz block of White Cheddar Cheese
8 oz block of Monterrey Jack Cheese
12 oz can Evaporated Milk
1 cup whole milk
2 tbls flour
2 tbls oil (or butter)
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp white pepper (optional)
Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
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Song Title: Jazz Comedy by bensound
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Homemade Nacho Cheese - Jak na to + styl
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.
nice tip. +1
Thx
Thanks!
Jennifer Rivera what she said ☺️
Block cheese tastes better too!
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.
SoulSistersSurvivors Sisters I agree I'm a dumb bachelor 50 years old and I would have stopped and got stuck at hot sticky mess
SoulSistersSurvivors Sisters hsaghnafgadhfgfdeè34 Terry is the same here with me a littl,😆😆😆☺😴😴😅😆😬😡😡😡😡😡😡😡😡
I agree. I am a subscriber from now on!
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
Pole high food
That skillet was seasoned beautifully!
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 CZcams 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.
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!!!
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
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
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!
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♥.
@@Izzyforeverlace8chrome How much apple cider vinegar is recommended a day.
@@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!
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!🤣
MissN Perfection yes, I almost clicked off immediately. So glad I didn’t.
That ain't real cheese
Same here. I'm so glad I let it play a few more seconds
Same here. I’m glad I stayed, this is the best base sauce I’ve come across during my search.
Saw. When you SAW!
As a chef myself, I was just about to say the same. Ice cold milk for a silky smooth roux.
TheTextralian Evaporated milk & regular milk??
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.
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💟
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!
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😁😁😀.
Love your channel, and I especially love that you're showing us what you prepare for your family. Thank you!!
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.
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.
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
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.
Hey as a guitarist and someone learning to cook cheese dip, I really appreciate the guitar interlude!
Happened to stumble upon your channel while looking for a mac n cheese recipe my daughter will actually like. I'm going to try yours tomorrow and I think this will be the one because of the ingredients (and lack of flour, etc.).
I'm especially grateful for this recipe because we love queso but my family is very sensitive to the heat most store bought and restaurant quesos have. This looks delicious and making it myself means I can be sure it's mild enough for our delicate palates!
Your tutorials are excellent. You explain every step clearly and don't skip over any steps or cut away during the process. This is so helpful to people who are just learning to cook as well as experienced cooks who are trying a new recipe for the first time. I'm sure many of your viewers appreciate that. I am subscribing and can't wait to check out the rest of your videos!
I love queso blanco so much! I HAVE TO TRY THIS! 🤤
Mine always turns out gritty tasting, idk how im fucking this up.
@@mightyryan1456 😆😆😆😆
@@mightyryan1456 mine is the same. i just made this & im pretty disappointed...
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.☺
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!!!
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! 😊
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! 👍😁
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!
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!!
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!
Thank You for taking the time an showing the process with the whisk of consistently stirring an panning out.
Thank You for your time and All your recipes...I am most grateful!!!
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!
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.
You should have your own cooking show. xD
This sounds soooooo yummy!!!!
Evaporated milk also makes gravy so much better
Your voice is so relaxing. Thank you for not screaming your life story and origins of queso blanco at me.
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!
Very nicely done/well explained. Thank you. Also, thank you for the tip on shredded cheese in bags. I didn't know that.
Thank you, thank you for not cutting away! This sort of instruction is do helpful!
I've come back many times over the years to make sure I'm following your technique correctly! Thanks for the wonderful tastes!!
Thank you for showing everything, very helpful. I tried to make queso tonight twice and valid. Next time I will try your recipe. Thanks for all the tips! 😀
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.
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! 😊
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 😎
Thank you so much! This turned out delicious and so smooth!
I’m so happy I found your channel. You make it all seem so easy.
I really like that you show the actual work involved- thanks!
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!!!
What a lovely sauce, that's the perfect consistency for Mac and cheese, and thank you for sharing the full details, I've often wondered why my sauce never came out right, cause I was afraid of over cooking it. I just need to let it go a little longer.
I always learn so much in watching your videos. I can now make a roux - never could before, tried for years.
This looks amazing, definitely will try this. I love your videos!!
This is like a life lesson. Someday, I too, will be a beautiful queso blanco.
Thank you for not cutting away when you added the evaporated milk. a lot of CZcamsrs do that and it’s very helpful that you didn’t! I’m going to make this.
You do an excellent job with your videos and I love this sauce.
I’ve watched this twice in the last couple of weeks. I really appreciate the fact that you have done this extended video! Now, do you have any recipes that makes it in a crockpot like a 3 quart or to court?
Yumm!! Thanks for showing the full video of the long process of the whisking!
Just gorgeous!! And Excellent teaching especially! Thank you!
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.
I love the way you explain what you're doing.
This sure looks so yummy. Can't wait to make it. Thanks for sharing this recipe.
Another great video for the books. So pleasing listen to and learn from. Thank you!
Thank you for this video!!!!! I have been looking for this recipe that is genuine! I'm saving this to make the next time I make nachos! Love this!
Thank you so much for this video!!! this will be great for my next work potluck!
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
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!
You are so right! Not all cooking is pretty. Love your videos.
just saw this in my feed, and i had to watch. so glad i did. this tutorial is amazing. just subbed. and thank you.
super glad I found this, going to use it tomorrow!
Thanks for the detailed video. It was an eye opener. I never knew what it took to make cheese sauce. 😃
The way you show the ingredients.
Thank you...I am making this delicious recipe soon
Tracey from Austin Texas
Thank you for showing the process
Definitely gonna make this recipe! Thanks for inviting us into your kitchen.
Thanks for your recipe I love it😍😍
😲 I watched both your queso blanco recipes. You know what I am making tomorrow. Thanks for sharing. 🤗
You're so cool! I love your process with all of your videos. Thank you!
Thank you! 😊👍
Thanks for the video, that looks great!!
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
You know it's a well seasoned skillet when cheese and flour scrape clean, kudos!
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!
Hi, you have no idea how much you have helped me. I LOVE your recipes and videos help me learn how to cook. I have always been a bad cook because no one has ever taught me how until now. Thank you so much. Blessings on your channel. Please put out more videos. I love the Mexican recipes and easy to find ingredients. Have you already created your cookbook?
Omg that looks so delicious and I like that you went step by step thank you 👍
Looks great! Definitely making this one!
Thank you! :)
Gochujang Mamá excuse me... What is the name of the song right before the outtro?
Dominant Persona "Jazz Comedy" by Bensounds 😊
I really appreciate you for sharing the "not so pretty" parts too!!! That's so helpful. For that level of thoughtfulness, I'm subscribing!!
Omg yummmmmmmy🤗💕😭😭😭😭I'm starving now. Ty for showing us the real raw footage. I appreciate it so much. Ur the bomb Beautiful ✨💕
Soo, you guys gonna ignore the fact she just wisked us away lol
RedNiNo Fioz at least she shows how it's done.
Apple Jacks That was a pun on words lol
RedNiNo Fioz She whisked me away for sure!
Right off my feet...
RedNiNo Fioz I see what you did there
Thank you for showing us all the steps. Great video
I love the way you explain every step....and you show the
Yummy yum...cheese! Love it. The chips look really good, too.
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!!
Top of the line cooker. Excellent. Very soft teaching. merci beaucoup.
So much love in your food, dear one 💙💜💛💚❤ thank-you for sharing!
Great video. You answered every additional question I would have asked.
Update: made this for some friends and they absolutely loved it.
I have been looking for a good recipe. I can't wait to try this!
this looks soo delicious ughhhh i cant wait to try it ..
Your videos are a lot of fun, and I like the way you describe what you are trying to achieve at each stage of a recipe. So much about cooking is based on touch and smell making it hard to convey, but you do a great job.
Try adding your cheese in three or four smaller batches and stirring each batch until smooth. I find it to be faster, and you don't have to deal with the lumpy mess stage. I also add the cheese and melt it with the burner off using residual heat, only turning the flame back on if it cools down too much. That way I don't have to worry about the sauce breaking.
Great tips! Thank you!!
That looks SO good!
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
hello. thank you for taking out the time to show the process of whisking and the temp. Just before watching your video, saw another one but it did NOT say anything about the whisking. Furthermore, they had the temp on high. Your video was just about the opposite. So I am very grateful for your time. I have subbed and thumbs up as well the bell. Thanks again.
Three years later and I made this cheese and it was really good!
Looks great I Love this dip and will try your recipe
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.
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.