Can I use pre-shredded cheese instead of cubing it?

Oh honey, no. Pre-shredded cheese has anti-caking agents that make it melt all wrong - you'll end up with a grainy, weird texture. Trust me, taking 2 minutes to cube that block of white American cheese makes ALL the difference in getting that silky smooth dip.

How can I make this queso spicier?

Want some heat? Toss in a diced jalapeño (seeds and all!) with the green chilies, or stir in a pinch of cayenne pepper. My cousin swears by adding a few dashes of hot sauce at the end - just taste as you go!

Can I make this ahead of time?

You can prep the ingredients ahead, but honestly, this queso is best fresh. If you must, make it 1-2 hours early and keep it warm in a slow cooker on low (stir in extra milk if it thickens too much).

What if my queso separates?

Don't panic! Remove from heat immediately and whisk in a teaspoon of cold milk or cream. Keep whisking gently - it should come back together. If all else fails? Blame the cheese and make a fresh batch (we've all been there).

Queso Blanco with Fresh Cilantro - Irresistible & Easy

Description

A simple and creamy Queso Blanco with fresh cilantro, perfect for dipping or topping your favorite dishes.

Ingredients

1 lb white American cheese, cubed
1/2 cup whole milk
1/4 cup diced green chilies
1/4 cup fresh cilantro, chopped
1/2 tsp ground cumin
1/4 tsp garlic powder

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Instructions

Place cheese and milk in a saucepan over low heat.
Stir continuously until cheese is fully melted and smooth.
Add green chilies, cilantro, cumin, and garlic powder.
Mix well and cook for another 2 minutes.
Serve warm with tortilla chips or as a topping.

Notes

Adjust milk for thinner or thicker consistency.
Use fresh cilantro for best flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Stovetop
Cuisine: Mexican