White Queso

This white queso recipe combines grated Pepper Jack cheese, cream cheese, and Rotel, baked until creamy and topped with cilantro. Which makes a great flavorful dip for tortilla chips or cheese sauce for nachos or enchiladas.

Course Appetizer

Cuisine Mexican

Prep Time 5

Cook Time 25

Total Time 30

Servings to 20 ¼-cup servings

Calories 211kcal

Author Wanda Simone

Equipment

grater
cutting board
knife
9x13-inch baking dish

Ingredients

16 oz (1 pound) pepper jack cheese grated
2 10 oz cans Rotel
2 8-ounce packages cream cheese cubed
2 Tablespoons chopped cilantro for garnish (optional)

Instructions

Preheat the oven to 350℉.
Add the grated pepper jack cheese, Rotel and cubed cream cheese.
16 oz (1 pound) pepper jack cheese, 2 8-ounce packages cream cheese, 2 10 oz cans Rotel
Bake in the preheated oven for 15 minutes.
Stir well to combine.
Bake for an additional 10 minutes
Remove from the oven and top with cilantro before serving.
2 Tablespoons chopped cilantro for garnish

Notes

For a less spicy sauce, replace the Pepper Jack cheese with Monterey Jack or white American cheddar.
To make this white queso dip in a Crock Pot instead of the oven, add all of the ingredients (except the Cilantro) to the slow cooker. Cook on High for 1 hour stirring occasionally. Then lower the temperature to Low and cook for another hour (stirring occasionally) until completely melted and combined.

Nutrition