Cooking, Baking & Cocktail Shaking

Spicy Queso Blanco

Are you ready to get festive? I hope so, because we’re throwing a Cinco de Mayo blog party. The lovely Anita from Hungry Couple was nice enough to invite me to a food blogging group that celebrates the holidays with delicious recipes. Today we’re sharing our favorite Mexican recipes for Cinco de Mayo.

I hope you like cheese. I mean, who doesn’t? It’s only the best thing on the face of the earth. To celebrate Cinco de Mayo, I made a big ol’ bowl of creamy queso blanco full of spicy peppers.

It’s cheese. It’s dip. It’s cheese dip!

Spicy Queso Blanco | -7083

In my world, the phrase “too much cheese” doesn’t exist. The cheesier, the better.

Spicy Queso Blanco | -7080

This dip is extremely easy to make. Sauté the peppers, add the cheese and milk, and stir until melted and gooey–only 10 minutes to cheesy bliss!

Spicy Queso Blanco | -7086

If you’re making this dip for a party, I recommend keeping it warm in a crockpot so it stays melted and creamy…or you can serve right away and eat the entire bowl by yourself. I like to offer options.

Spicy Queso Blanco | -7084

If you really want to throw a Cinco de Mayo party, then I suggest pairing this dip with a cold Corona or frozen margarita. It’s a must, really!

Spicy Queso Blanco | -7088

Happy Cinco de Mayo!

Spicy Queso Blanco

An ooey, gooey, cheesy dip with a bit of spice.

Yield: 4 servings

Total Time: 20 minutes

Prep Time: 10 minutes

Cook Time: 10 minutes


1 tablespoon canola oil
3/4 cup onion, diced
1/2 cup poblano pepper, diced
1/4 cup red pepper, diced
1 jalapeño, seeded and diced
1/2 cup milk
8 ounces grated white cheddar
8 ounces grated habanero or pepper jack cheese
4 dashes of Tabasco
Salt & Pepper
Tortilla chips


Heat the canola oil in a saucepan over medium heat. Add the onion, poblano pepper, red pepper, and jalapeño.Sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the onions and peppers soften, about 5 minutes.

Turn the heat down to medium-low and stir in the milk. Bring the milk to a simmer (hot but not boiling). Slowly whisk in the cheese. Continue to whisk until the cheese is fully melted and the queso is smooth. Add Tabasco and salt and pepper to taste.

Serve immediately with tortilla chips or transfer to a crockpot set on low to keep warm.

All images and text ©.
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32 Responses to “Spicy Queso Blanco”

  1. #
    shannon @ a periodic table — April 26, 2013 at 7:23 am

    oh. my. goodness. i haven’t had spicy cheese dip in SO long. what is wrong with me? and i haven’t even thought about what i’m doing/making for cinco de mayo yet. it’s a good thing i have you to help me out here. :)


  2. #
    Renee — April 26, 2013 at 7:56 am

    I’m so glad you shared this recipe because I really don’t care for the pre-made ones in the store and I had not found a good recipe to make it at home. My husband will be so happy when I make this for our next Mexican night. It may be tonight too.


  3. #
    Nicole @ Daily Dish Recipes — April 26, 2013 at 8:04 am

    Oooh this looks so good! We just tried to make a White Queso dip the other night and it was a giant fail with the recipe I used. I might need to try this one. It looks fabulous!


  4. #
    [email protected] pineapple and coconut — April 26, 2013 at 8:56 am

    I LOVE love love queso. I always order it when we go out for Mexican food! I have only made it a few times too and I am so making your recipe ASAP!!!


  5. #
    Anita at Hungry Couple — April 26, 2013 at 9:34 am

    You would have had me at either melty or gooey! :)


  6. #
    kelly @ kellybakes — April 26, 2013 at 10:40 am

    Queso est muy bueno! (don’t quote me on that, I took five years of Latin and not a lick of Spanish!) Anyway, I love love love queso! It’s all the good things in this world melted into one! Thanks for sharing! :)


  7. #
    Susan — April 26, 2013 at 11:00 am

    I love queso, it puts me in a happy place! I think I could even handle the peppers on this one! Bookmarked for my next party!


  8. #
    Liz — April 26, 2013 at 11:35 am

    Creamy, spicy and cheesy! What an amazing combo! I need to make this for my book club :)


  9. #
    [email protected] and More — April 26, 2013 at 11:41 am

    Jenny, I have 3 children that would like to thank you in advance for this recipe! They could live off of cheese dip! I think I might have to pretend to celebrate Cinco de Mayo this weekend, just so i can make up a batch for them!


  10. #
    Nancy @ gottagetbaked — April 26, 2013 at 1:01 pm

    I think Coronas AND margaritas are required for eating this queso blanco, Jen. And I can easily see myself eating this for dinner so you should probably add the words “dangerous” and “addictive” to your post title ;)


  11. #
    [email protected] & Trinkets — April 26, 2013 at 1:32 pm

    “The cheesier, the better”

    Well, that explains how we get along. *badump tish*

    This dip looks so amazing, Jennie!


  12. #
    Jen @JuanitasCocina — April 26, 2013 at 2:47 pm

    Honestly, I wouldn’t even need chips for this.


  13. #
    CCU — April 26, 2013 at 3:14 pm

    Spooning time my friend :D



  14. #
    Pamela @ Brooklyn Farm Girl — April 26, 2013 at 3:48 pm

    This is one of my favorite type of cheese dips in the world. I could (but never would – totally lying, I would) just eat it with a spoon. Thanks for the great share!


  15. #
    Georgia @ The Comfort of Cooking — April 26, 2013 at 4:32 pm

    We are crazy for queso here in Austin, and this has GOT to happen at my next happy hour gathering! It looks so delicious!


  16. #
    Chris Baccus — April 26, 2013 at 8:40 pm

    This sounds so good, but I’ll have to confess living in Texas for a couple years made me queso snob, but it looks like you have the right mix of simplicity to make an excellent version. Will have to try it out soon.


  17. #
    Stephanie @ Eat. Drink. Love. — April 27, 2013 at 1:05 am

    My husband and I love queso and I have wanted to try making some myself. This looks so good!


  18. #
    Sarah — April 27, 2013 at 11:56 am

    Yummy!!! I’d eat it with a spoon…


  19. #
    Carla — April 28, 2013 at 10:47 am

    Usually my cheese dip is velveeta and salsa mixed together LOL Can’t wait to try this!


  20. #
    Jen @ Jen's Favorite Cookies — April 28, 2013 at 3:37 pm

    This looks like the sort of thing my family would devour! We love cheese! I think I need this one in my life, awesome job, Jennie!


  21. #
    Jill — August 4, 2013 at 4:15 pm

    I was so excited to try this after seeing it on Pinterest and I followed it to a T… however, I couldn’t get the milk and the cheese to combine and it was just watery on top and melted cheese on the bottom. Any suggestions on what to do differently?


    • Jennie replied August 8th, 2013 at 8:22 am

      I’m so sorry to hear that. The only thing that I can recommend is using block cheese and grating it yourself. Block cheese melts better than the pre-shredded cheese. Once your milk is hot, you’ll add the cheese and whisk vigorously until the cheese is melted. Unfortunately, the oils in the cheese cause the cheese to want to seperate from the milk. I kept mine warm in the crockpot until I was ready to serve it. A bit of Velveeta would help bind the cheese mixture together. I hope this helps. Please let me know if you have any other issues. Thanks for visiting!


  22. #
    Sonia — May 10, 2014 at 4:41 pm

    I also had trouble getting the milk and cheese to combine. We grated from block cheese and it still was a watery mess on top and lumpy cheese on the bottom.


    • Jennie replied May 10th, 2014 at 8:13 pm

      I’m so sorry to hear that the mixture didn’t combine. I’ve made the recipe several times and haven’t had that issue. Did you allow the milk to get hot before whisking in the cheese?


  23. #
    Amanda — October 6, 2014 at 12:38 am

    This smelled amazing while it was being cooked but it turned into an epic disaster. Too much liquid and all I got out of it was a big clumpy ball of cheese that didn’t melt at all. After reading the comments, I guess I’m not the only one who tried this and had it fail.


    • Jennie replied October 20th, 2014 at 9:44 pm

      Hi Amanda,

      I’m so sorry to hear that the recipe didn’t work out. I’ve had a few people say the same thing, so I’m going to reconfigure the recipe and update it.



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