This homemade grain free and gluten free queso blanco dip will be the best and easiest queso you have ever made. It is thick cheesy and has the perfect combo of fresh flavors and spiciness
- 1 full cup of shredded monterey jack cheese (see note about cheese)
- 1 full cup of shredded pepper jack cheese
- 1 cup of 2% milk
- 2 tablespoons of tapioca flour
- 3 tablespoons of Rotel (see note)
- 3 tablespoons of canned diced jalapeno (see note)
- 1/2 tablepoon of butter
- 1-2 garlic cloves, grated or minced (I used 1 and 1/2)
- handful of cilantro-optional for topping when serving
- Place both cheeses in a medium bowl and sprinkle with tapioca. Toss with your hands to evenly coat the cheese.
- In a medium sauce pan, place on stove top on low/medium heat and add the butter. Once butter is melted saute garlic 1-2 minutes until fragrant.
- Add milk, cheese, jalapenos, Rotel, and salt to the pot with the garlic in it. Stirring slowly but continuously heat the cheese sauce until melted and thick.
- This will go in stages and take about 5 minutes. It will seem very thin for the first few minutes, then slightly thicken. By the last minute or so the sauce is thick and very cheesy. It is ready when it is gooey, and melted and you have a nice thick cheese that has a cheese pull with the spoon.
- Pour into a serving dish or small crockpot on warm setting. See below on how to reheat or make ahead. Store in an airtight container in the fridge once it has cooled.
This queso reheats beautifully so that means you can make it ahead of time or save your left overs! To reheat in the microwave:
- In a glass, microwave safe dish, reheat your queso on 50% power for one minute. Remove and stir.
- Reheat in 30 second increments on full power stirring between each increment until the cheese is thick, smooth and gooey again. It will not have a grainy appearance once reheated all the way.
- Alternatively you could reheat on the stove in a small pan, on low/medium heat, stirring until melted and ready.
- I do not own a small crockpot to test this, but I think you could also reheat in a crockpot on low setting stirring often.
- I HIGHGLY recommend you buy bars of cheese and shred the cheese yourself. This will give you the best flavor and texture.
- I used spicy canned jalapenos, and regular Rotel. It was not too spicy. But feel free to choose whichever your tastebuds prefers.
- Category: Appetizer
- Method: Stove Top
- Cuisine: Tex-Mex
Keywords: gluten free queso, queso blanco, chipotle queso blanco, gluten free queso blanco