10-Minute Gluten-Free Queso Cheese Sauce

Want some cheesy goodness in little as 10 minutes? Whip up this gluten-free queso recipe as a nacho sauce, cheese dip, or to drizzle over steamed veggies, like steamed broccoli. Easy queso blanco requires no flour, roux, or Velveeta. Simply melt a combination of cheeses with cream cheese, milk and dip away!

Prep Time 10

Cook Time 10

Total Time 20

Servings ¼ cup servings

Author Melissa Erdelac

Ingredients

1 tablespoon butter
½ small yellow onion finely diced
¼ teaspoon salt
2 cloves garlic minced
12 ounces evaporated milk
8 ounces freshly grated pepper jack cheese (see recipe notes for thinner sauce)
6 ounces white American cheese ripped into pieces (see recipe notes for thinner sauce)
2 ounces cream cheese
¼ teaspoon ground cumin
¼ teaspoon smoked paprika

Instructions

Before you get started, be sure that all of your ingredients are prepped and ready to go because the recipe goes fast.
Melt the butter in a medium saucepan or large deep skillet over medium heat. Add the onion and salt. Cook, stirring often, until the onions are tender and translucent, about 4 to 5 minutes. Add the garlic and spices, then cook about 30 seconds more.
1 tablespoon butter, ½ small yellow onion, ¼ teaspoon salt, 2 cloves garlic , ¼ teaspoon ground cumin, ¼ teaspoon smoked paprika
Add the milk and cream cheese to the pot. Whisk until the cream cheese has melted into the mixture (it should be mostly smooth), about 3 minutes.
12 ounces evaporated milk, 2 ounces cream cheese
Reduce the heat to low and start adding the cheese in medium handfuls, whisking after each one. Once the cheese has melted completely into the mixture, add the next handful, and so on until you have added all of the cheese and the sauce is smooth. Serve immediately with chips. Makes 3 cups.
8 ounces freshly grated pepper jack cheese, 6 ounces white American cheese

Notes

Adjusting Sauce Consistency

To make a thicker sauce, like a cheese dip, use the full amount of cheese stated in the recipe. If you would like a thinner consistency, for nachos or just a thinner queso, start with 6 ounces of pepper jack cheese and 4 ounces American, adding more cheese to thicken if necessary.

Best Way To Reheat

Because this recipe uses evaporated milk, you'll find it reheats really well! Place in a microwave-safe bowl and heat at 50% power, stirring about every 30 seconds until it is warm and smooth.

It can also be reheated on the stove over low heat, stirring frequently. As you reheat, add additional milk if you would like to thin the sauce. At this point, just use whatever you have in your fridge. It's not necessary to use evaporated milk again for reheating.

Nutrition