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Pour the two cans of evaporated milk into a regular-sized pot. Ensure you are using evaporated milk, not sweetened condensed milk.

Add the 8 ounces of cubed pepper jack cheese to the pot with the evaporated milk.

Cut the 16 ounces of white American cheese slices into small squares and add them to the pot.

Add the 4-ounce can of green chiles to the pot.

Carefully add 1 tablespoon of pickled jalapeño juice from the jar to the cold mixture in the pot. Adding it now helps prevent separation when heated.

Place the pot on the stove over low heat. It is crucial to cook the queso on low heat to prevent it from becoming gritty or separating. Begin stirring continuously.

Continue to stir the mixture frequently as the cheeses begin to melt. As the cheese melts and the dip starts to thicken, gradually add the additional 4 ounces of white American cheese slices, stirring until fully incorporated and melted.

Once all the cheese has fully melted and the dip is smooth and creamy, remove the pot from the heat. Stir in the 2 tablespoons of chopped pickled jalapeños.

Serve the white queso dip immediately with tortilla chips, or pour over rice and chicken. The dip may appear thin at first but will thicken as it cools.


Pour the two cans of evaporated milk into a regular-sized pot. Ensure you are using evaporated milk, not sweetened condensed milk.

Add the 8 ounces of cubed pepper jack cheese to the pot with the evaporated milk.

Cut the 16 ounces of white American cheese slices into small squares and add them to the pot.

Add the 4-ounce can of green chiles to the pot.

Carefully add 1 tablespoon of pickled jalapeño juice from the jar to the cold mixture in the pot. Adding it now helps prevent separation when heated.

Place the pot on the stove over low heat. It is crucial to cook the queso on low heat to prevent it from becoming gritty or separating. Begin stirring continuously.

Continue to stir the mixture frequently as the cheeses begin to melt. As the cheese melts and the dip starts to thicken, gradually add the additional 4 ounces of white American cheese slices, stirring until fully incorporated and melted.

Once all the cheese has fully melted and the dip is smooth and creamy, remove the pot from the heat. Stir in the 2 tablespoons of chopped pickled jalapeños.

Serve the white queso dip immediately with tortilla chips, or pour over rice and chicken. The dip may appear thin at first but will thicken as it cools.
