I definitely had to go to the specialty cheese deli to find White American cheese…They don’t have it around other shredded cheeses…That helped me a lot… I went to the bakery and got fresh store made chips and heated the chips in an oven for a little while…this makes it soo much better
Thanks so much for the evaporated milk tip, I’ve been struggling with my white cheese sauces and I think it’s because of the heavy whipping cream so I’ll definitely try this and hopefully I won’t have that separation problem anymore 💕
At Taco Bell and even at home when I make it I buy the nacho cheese already made and it’s the orange style. I went to Chipotle and tried their white or Queso Blanco and it was so good so I searched UA-cam for a recipe and found yours. Yours looks great. I’m making it today.
So this recipe looks perfect - I’ve tried many other recipes- actually trying to find a great cheese sauce to top tater tots with and all the ones I’ve tried have not separated- but been very grainy. I’m thinking maybe bc they are made with cheddar not American cheese. Can’t wait to try this one!!
This was so good and simple to make 😊.....For people that are looking for the ingredients, click on the recipe name and you will find the ingredients below! I omitted the flour and the nutmeg though and it was still thick enough and had a great queso blanco taste that I've been looking for....the evaporated milk worked great....will be making it again!!!
Yes, it was great for nachos too ...I added a little bit of corn starch to thinken it...I added this time more chilli powder and a little bit of cumin ...my guests loved it!!!!
1:50 also American Cheese has emulsifiers in it like sodium citrate already which is the other key to non-separation. If you can’t find it readily - I googled how to make it it’s simply: baking soda & citric acid
I think corn starch is needed to stabilize the melted cheese in sauce when you don’t use American cheese. If you do use American cheese, it’s processed with ingredients that work like corn starch to stabilize it so it, so corn starch won’t be needed in this recipe.
Wow I used to get a queso cheese from oberweise, from a place in st. Louis Swiss Am, they discontinued it, been searching ever sense, who'd would have thought about evap milk
Could you be more specific on what type of cheese it is? Deli cheese/white American doesn’t translate to non American countries. Is it basically white sliced cheddar?
Megs well I’m America, American cheese is a type of cheese so if you can’t find it where you live then i guess it’s just an American thing. I suggest using any white cheese that melts good such as jack cheese or a non sharp white cheddar. Hope this helps!
its a soft, processed cheese. Its very creamy, saltier than cheddar and melts very easily. Even though its called "american" cheese, I've gotten it outside the country a few times, it was just called something different. I've made wonderful queso using white velveeta, which I bet you could order online if you cant find it in your country. Good luck!
The white american cheese found in the cheese section of most stores is just the sliced sandwich kind . To find block white american you usually need to go to the deli
Could you be more considerate to your european friends and tell us what american cheese is? White cheddar? Thanks. I was very glad I did not see velveeta and rotel in the ingredients.
"A recipe you might find in a local Mexican restaurant" *Uses white American and mozzerella cheese* Yyyeeahh...no. This is American bullshit. Lol. You would not find this in Mexico.
I definitely had to go to the specialty cheese deli to find White American cheese…They don’t have it around other shredded cheeses…That helped me a lot… I went to the bakery and got fresh store made chips and heated the chips in an oven for a little while…this makes it soo much better
Out of all the videos on how to make this recipe I’ve seen yours is the one I’m trying. 🎉Thanks !!
great idea with the evaporated milk! i had no separation and it reheats well the next day. thanks!
They are listed in the info box
I like the idea of using evaporated milk with cheese. Great Video!
Thanks, Kevin!
I added cooked ground beef in mine today , and its delicious , & perfect for Super Bowl Sunday today 😁😊
Next time try chorizo! It will take it to another level!
Thanks so much for the evaporated milk tip, I’ve been struggling with my white cheese sauces and I think it’s because of the heavy whipping cream so I’ll definitely try this and hopefully I won’t have that separation problem anymore 💕
I'm so happy I could help!!
At Taco Bell and even at home when I make it I buy the nacho cheese already made and it’s the orange style. I went to Chipotle and tried their white or Queso Blanco and it was so good so I searched UA-cam for a recipe and found yours. Yours looks great. I’m making it today.
I hope you enjoy it!
How was it?
@@JorgeSaenz1913 It turned out great. Thanks for asking. You made it too?
@@jamesgretsch4894 Did it turn out to taste similar to the Chipotle queso? I agree their queso is the bomb!
@@CalebPace05 Yes, it did taste similar. This recipe is a must. Try it.
Queso Blanco... my favorite cheese dip! Take care.
I'm glad you love it!
Great video and recipe. Love that you totally explained each step and also gave helpful hints! Can't wait to try!
Thank you! That means a lot!!
@@TheCookieRookieRecipes where can I find the actual recipe you mentioned mozz
Looks really good. Will try this in the near future, Thanks!
So this recipe looks perfect - I’ve tried many other recipes- actually trying to find a great cheese sauce to top tater tots with and all the ones I’ve tried have not separated- but been very grainy. I’m thinking maybe bc they are made with cheddar not American cheese. Can’t wait to try this one!!
This was so good and simple to make 😊.....For people that are looking for the ingredients, click on the recipe name and you will find the ingredients below! I omitted the flour and the nutmeg though and it was still thick enough and had a great queso blanco taste that I've been looking for....the evaporated milk worked great....will be making it again!!!
Was this recipe good for nachos?
Yes, it was great for nachos too ...I added a little bit of corn starch to thinken it...I added this time more chilli powder and a little bit of cumin ...my guests loved it!!!!
Crazy good!! 2 million stars!
I know this is an old post but when do you add the cornstarch, and do you need it?
Deli counter cheese!! Is it cheddar, Monterey Jack, American cheese, provolone,Guda??
The separation happens if you use already grated cheese and to double sure in not separating us to go very low when mixing your cheeses.
Very delicious. It's the perfect queso
I have 8 slices of American cheese; I wonder if that will be enough with the can of evaporated milk?
Are the jalapeños pickled or raw? They look pickled in the video
Thank you very much for the useful tips!
You're welcome!
Great recipe! I was wondering if you could place it into a crockpot to keep warm?
Absolutely!
1:50 also American Cheese has emulsifiers in it like sodium citrate already which is the other key to non-separation. If you can’t find it readily - I googled how to make it it’s simply: baking soda & citric acid
How long can you store in frig?
Will this separate if kept warm in a slow cooker?
No, it won't.....I made it for the second time but this time I put it in a crock pot to keep it hot and it never separated
Nice 👍 good sharing 👌👌🇵🇰
They were out of evaporated milk, can I use regular milk?
For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half!
Dang this look so good!!!!
Do you have an ingredient list?
how much evaporated milk
How many servings does this recipe produce? Thank you!
Only 1 if my girlfriend is eating it 🤷♂️
Did you add cornstarch or no? Or was it just an optional ?
I think corn starch is needed to stabilize the melted cheese in sauce when you don’t use American cheese. If you do use American cheese, it’s processed with ingredients that work like corn starch to stabilize it so it, so corn starch won’t be needed in this recipe.
Wow I used to get a queso cheese from oberweise, from a place in st. Louis Swiss Am, they discontinued it, been searching ever sense, who'd would have thought about evap milk
if i were to use half and half instead of evaporated milk how much should i use for this recipe?
It would be the same amount, just be aware that you're likely to find that the cheese will separate when you're melting the cheese into it
Okay your hair and makeup looks as good as this recipe. Will definitely have to try that. The recipe not the makeup lol
Hope you like it!
Can I use condensed milk instead of evaporated milk?
I’m not an expert, but I think condensed milk will make it too sweet since it has added sugar.
Could you be more specific on what type of cheese it is? Deli cheese/white American doesn’t translate to non American countries. Is it basically white sliced cheddar?
Megs well I’m America, American cheese is a type of cheese so if you can’t find it where you live then i guess it’s just an American thing. I suggest using any white cheese that melts good such as jack cheese or a non sharp white cheddar. Hope this helps!
I guess fake rachel ray did not want to answer a real question -
Shogun-Jimi what?
Cheese slices you use hamburger it's processed cheese
its a soft, processed cheese. Its very creamy, saltier than cheddar and melts very easily. Even though its called "american" cheese, I've gotten it outside the country a few times, it was just called something different. I've made wonderful queso using white velveeta, which I bet you could order online if you cant find it in your country. Good luck!
So i tried to experiment and use queso blanco cheese and it did not melt as i wanted it to.. next time I’m sticking to the recipe
Oh no! I bet that would've tasted great!
Made it. It was waaaayyyy too thick. Had to add extra milk and jalapeño juice to thin it out
What do you mean “Seperation”
Recipe starts at :33
Where is the measures or amounts of cheese and toppings that are being used on this dish???... Nice looking queso dip but not enough info.
The measurements are listed in the info box :)
@@TheCookieRookieRecipes much appreciated 😊
Where is the recipe?!?!
Every part about the cheese’s flavor was ruined by the nutmeg. Would not recommend adding.
That’s what I was expecting- thanks for testing.
Why don't you give any measurements?
They are in the description.
38c I’d guess
Why is it important to use deli counter cheese? Doesn’t make any sense
The white american cheese found in the cheese section of most stores is just the sliced sandwich kind . To find block white american you usually need to go to the deli
Could you be more considerate to your european friends and tell us what american cheese is? White cheddar? Thanks. I was very glad I did not see velveeta and rotel in the ingredients.
You never said how much of anything?
Me looking for easy queso recipe: wtf is evaporated milk and who has it
Nice it comes in a can usually in the baking aisle by the sweetened condensed milk :)
She lost me at nutmeg. On to the next recipe.
Nope naw ugh huh
"A recipe you might find in a local Mexican restaurant"
*Uses white American and mozzerella cheese*
Yyyeeahh...no. This is American bullshit. Lol. You would not find this in Mexico.
Disgusting processed slime dumping cans into a pot gross
i want to know what ur queef smell like
askin for the chese dip
Omg, did she say dip… damn Yankees. Lol. Mozzarella!!! Oh my. Where is Quesidero cheese. Serrano peppers. Onion. How ridiculously plain. Awful.