Easy, Gluten Free Queso Blanco Recipe (no Velveeta)

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Football season is upon us and that means all the snack-y, savory foods! I’ve always been more a a sweet-tooth rather than a savory gal, but when I married Corey, the requests for making favored that of the savory side – artichoke dip, 7-layer dip, jalapeno poppers, and more. But most requested was queso dip. Such a fun food with endless combinations! And homemade is just the way to go. You know exactly what is in the ingredients list, ensuring there are no gluten-containing food or cross contamination with additional ingredients that are unwanted if you have a gluten allergy. 

Now call me a hippy, but the brick of Velveeta has me gagging and I sure as heck wanted to make a queso recipe that avoided that ingredient (if you can call it that). So I developed this recipe that only calls for wholesome ingredients. It’s so so simple and has a delicious flavor, and you can easily trade out cheese varieties to change up the recipe to your liking. Plus this queso is thickened with corn starch, not wheat flour or wheat starch so it’s 100% gluten free and prefect for individuals with Celiac Disease!

Why You Will Love This Recipe:

  • It’s so so easy!
  • Made with wholesome ingredients – only whole foods and no nasty thickeners!
  • Versatile! I use pepper-jack cheese but you can easily swap that out for a cheese of your choice, like cheddar cheese or Monterey Jack Cheese!
  • Pairs well with game-day snack foods or great with pulled pork nachos for an easy dinner option!
  • Reheats well over the stove top.
  • Simple ingredients easily found at your local grocery store!

Ingredients:

  • Pepper Jack Cheese: Use a block of Pepper Jack cheese and shred it yourself. Pre-shredded cheese contains stabilizers and anti-caking agents that can affect the smoothness and consistency of the queso. Freshly shredded cheese melts more evenly.
  • Heavy Cream: Use full-fat heavy cream to add richness and a silky texture to the queso. The cream helps balance the spices and creates a smooth consistency.
  • Cornstarch: This acts as a thickening agent and helps prevent the queso from becoming too runny. Mix it with a small amount of cold water or cream to form a slurry before adding it to the queso. You could substitute potato starch. 
  • Cumin: Adds a warm, earthy flavor that complements the cheese and chilis. Start with a small amount and adjust to taste.
  • Chili Powder: Adds a mild heat and smokiness to the queso. You can adjust the amount based on your spice preference.
  • Garlic Powder: Adds depth and a subtle garlic flavor to enhance the overall taste of the queso.
  • Onion Powder: Provides a sweet and savory flavor that balances the spices and cheese.
  • Salt: Adjust to taste, keeping in mind that the cheese will already bring some saltiness to the dish.
  • Green Chilis: Use canned, diced green chilis for a mild heat and a touch of tang. Drain them before adding to avoid making the queso too watery.
  • Ground Beef or Sausage: If using, cook the meat until browned and crumbled. Drain any excess grease before stirring it into the queso. This adds heartiness and extra flavor to the dish.
Easy, Gluten Free Queso Blanco Recipe (no Velveeta)

Instructions:

  1. Shred the cheese: Begin by shredding the block of Pepper Jack cheese. Using freshly shredded cheese will ensure it melts smoothly and evenly into the queso without becoming grainy.
  2. Brown the ground beef (or sausage): In a medium skillet over medium heat, add the ground beef or sausage. Season with salt and pepper to taste. Cook, breaking up the meat with a spatula, until browned and cooked through, about 6–8 minutes. Once fully cooked, remove the meat from the skillet and set it aside. Drain any excess fat if necessary.
  3. Prepare the queso base:
    • In the same skillet (without cleaning it, to retain the flavor from the meat), add heavy cream.
    • Add the cumin, chili powder, onion powder, garlic powder, cornstarch, and salt.
    • Stir the mixture well to combine, making sure the cornstarch is fully dissolved (this will prevent lumps).
    • Keep the heat on medium-low, stirring constantly to avoid burning. Gradually, the cream will start to thicken as it heats up, about 5–7 minutes creating a creamy sauce.
  4. Incorporate the cheese:
    • Slowly stir in the shredded cheese in small amounts, about ¼ cup at a time. After each addition, stir continuously and allow the cheese to fully melt before adding more.
    • This process helps create a smooth and creamy texture without any clumping. Be patient and maintain a gentle heat to ensure the cheese doesn’t seize or become stringy.
  5. Add the cooked meat: Once all the cheese has been incorporated and the queso is smooth and melted, turn off the heat. Stir in the browned ground beef or sausage, mixing it well to distribute the meat evenly throughout the queso.
  6. Serve and garnish: Transfer the queso to a serving dish and garnish with chopped fresh cilantro (optional). Serve immediately with tortilla chips, warm soft tortillas, or veggies, and dig in!

Perfect Pairings:

Queso pairs wonderfully with a variety of dishes and sides that enhance its creamy, cheesy goodness, especially Mexican food. Here are some perfect pairings:

  • Tortilla Chips
    • Classic pairing: Serve queso with crispy tortilla chips. The saltiness and crunch of the chips contrast beautifully with the rich, creamy queso. You can also opt for flavored tortilla chips (lime, chili, or blue corn) for extra flavor.
  • Soft Pretzels
    • Warm pretzels are another excellent pairing for queso. The chewy texture of soft pretzels works well with the smooth cheese sauce.
  • Vegetables
    • For a lighter pairing, serve queso with raw or grilled veggies like:
      • Carrot sticks
      • Celery sticks
      • Bell pepper strips
      • Zucchini slices
      • Broccoli florets
  • Tacos
    • Drizzle queso over tacos for a creamy topping. It’s especially delicious on beef, chicken, or vegetarian tacos. Make sure to use corn tortillas or grain free tortillas!
  • Nachos
    • Layer tortilla chips with seasoned beef, chicken, or beans, and pour queso on top for loaded nachos. Add toppings like guacamole, jalapeños, sour cream, and pico de gallo.
  • Burritos or Burrito Bowls
    • Add a spoonful of queso inside a burrito or drizzle it over a burrito bowl for extra flavor. It adds a rich, cheesy layer to beans, rice, and proteins like chicken, beef, or pork. I like to use Siete tortillas for these!
  • Grilled Meat
    • Serve queso as a dipping sauce for grilled meats like chicken, steak, or shrimp. It’s a great addition to fajita platters or BBQ spreads.
  • Taquitos or Quesadillas
    • Queso is a perfect dip for taquitos (crispy rolled tortillas with filling) or quesadillas (stuffed with cheese or meat or refried beans).

Tips and Tricks

Achieving the perfect queso can be simple with a few key tips and tricks to ensure a smooth, creamy, and flavorful cheese dip. Here’s a guide to mastering your queso:

1. Use Freshly Grated Cheese

  • Avoid pre-shredded cheese: Pre-shredded cheeses contain additives like cellulose, which can prevent smooth melting and make your queso gritty. Always shred your cheese from a block for better melting and texture.
  • Choose the right cheese: Pepper Jack, Monterey Jack, and mild cheddar are ideal choices for queso. You can mix cheeses for different flavor profiles.

2. Low and Slow Heat

  • Melt cheese over low heat: High heat can cause the cheese to separate or become stringy. Be patient and melt the cheese slowly on medium-low heat while stirring continuously.
  • Use a double boiler: If you’re worried about the cheese burning or cooking unevenly, you can use a double boiler to gently melt the cheese and ingredients.

3. Thicken with Cornstarch or Flour

  • Cornstarch slurry: If your queso is too thin, create a cornstarch slurry (mix cornstarch with a small amount of cold water or cream) and stir it into the queso. This helps thicken the sauce without affecting the flavor or causing clumping.
  • Consistency control: Add a little at a time, and stir constantly until it reaches the desired thickness.

4. Seasoning is Key

  • Pre-toast your spices: For more robust flavor, gently toast dry spices like cumin, chili powder, and garlic powder in a pan for a minute or two before adding them to the queso.
  • Balance the flavors: Taste as you go, adjusting salt and spices. Some cheeses are saltier than others, so hold off on adding too much salt early in the process. A squeeze of lime juice is always a nice touch!

5. Add Flavorful Mix-ins

  • Green chilis and tomatoes: Stir in diced green chilis or tomatoes (Rotel is a popular choice) for an extra kick of flavor. Drain any excess liquid from canned veggies to avoid thinning the queso too much.
  • Ground beef or sausage: For a heartier queso, brown seasoned ground beef or sausage and fold it in. Always drain the meat to prevent the queso from becoming too greasy.

6. Avoid Overcooking

  • Turn off the heat once melted: Once all the cheese is melted and smooth, turn off the heat to prevent the queso from becoming stringy or grainy. Cheese can seize if left on heat too long.
  • Reheating: When reheating leftover queso, add a splash of cream or milk and heat gently on low to prevent clumping.

7. Serve Immediately

  • Queso is best served immediately while it’s warm and gooey. If it sits too long, it can thicken or form a skin on top. Use a warming dish or slow cooker on the low setting to keep it warm for extended periods.

8. Fixing Common Problems

  • Grainy queso: If your queso becomes grainy, it may be due to too much heat or using pre-shredded cheese. Fix it by whisking in a small amount of warm milk or cream to smooth it out.
  • Too thick: If your queso becomes too thick as it cools, thin it out with a small splash of warm cream or milk, stirring until it reaches the desired texture.
  • Broken queso: If your queso has separated (oily and clumpy), whisk in some additional cream or use an immersion blender to bring it back together.

9. Storage

  • Best way to store: Airtight container – I prefer glass. 
  • Consumption: Good idea to consume the queso within 3-5 days. 
  • Reheat: Simply reheat the queso over the stove on low heat!

Check out the recipe card for this amazing gluten-free queso recipe! It’s my go-to, great recipe for a crowd pleasing queso blanco recipe, whether you are gluten free or not! And I love making queso at home. The overall taste and flavors are just the best and you don’t have to worry about gluten-filled thickeners or risk of cross-contamination with gluten ingredients. 

Easy, Gluten Free Queso Blanco Recipe (no Velveeta)

Print Recipe
Prep Time:10 minutes
Cook Time:10 minutes

Ingredients

  • 8 oz Pepper Jack Cheese freshly shredded
  • 1 pint Heavy Cream
  • 1 tablespoon Cornstarch
  • 1/4 tsp Cumin
  • 1/4 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt
  • 1 can Green Chilis
  • 1/2 lb Ground Beef or Sausage

Instructions

  • Shred the cheese: Begin by shredding the block of Pepper Jack cheese. Using freshly shredded cheese will ensure it melts smoothly and evenly into the queso without becoming grainy.
  • Brown the ground beef (or sausage): In a medium skillet over medium heat, add the ground beef or sausage. Season with salt and pepper to taste. Cook, breaking up the meat with a spatula, until browned and cooked through, about 6–8 minutes. Once fully cooked, remove the meat from the skillet and set it aside. Drain any excess fat if necessary.
  • In the same skillet (without cleaning it, to retain the flavor from the meat), add heavy cream.
  • Add the cumin, chili powder, onion powder, garlic powder, cornstarch, and salt.
  • Stir the mixture well to combine, making sure the cornstarch is fully dissolved (this will prevent lumps).
  • Keep the heat on medium-low, stirring constantly to avoid burning. Gradually, the cream will start to thicken as it heats up, about 5–7 minutes creating a creamy sauce.
  • Slowly stir in the shredded cheese in small amounts, about ¼ cup at a time. After each addition, stir continuously and allow the cheese to fully melt before adding more.
  • This process helps create a smooth and creamy texture without any clumping. Be patient and maintain a gentle heat to ensure the cheese doesn’t seize or become stringy.
  • Add the cooked meat: Once all the cheese has been incorporated and the queso is smooth and melted, turn off the heat. Stir in the browned ground beef or sausage, mixing it well to distribute the meat evenly throughout the queso.
  • Serve and garnish: Transfer the queso to a serving dish and garnish with chopped fresh cilantro (optional). Serve immediately with tortilla chips, warm soft tortillas, or veggies, and dig in!
Servings: 8

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