Copycat Chipotle Queso Blanco

This Chipotle queso recipe is my homemade take on the restaurant’s queso blanco, and it delivers the same creamy, smoky, and slightly spicy flavor you know and love. I’ve already recreated favorites like Moe’s queso and Qdoba queso, so you can trust this copycat version hits the mark too. Made with Monterey Jack and sharp white cheddar for richness, smoky chipotle peppers in adobo for depth, and fresh serrano peppers for just the right kick, it’s a white queso that’s bold and addictive. You can serve it as a dip with tortilla chips, drizzle it over burrito bowls, or spoon it on tacos and nachos for a true Chipotle-style queso blanco experience at home.

Why I Love This Chipotle Queso Recipe

I’ve had Chipotle’s queso more times than I can count, and while I love grabbing it with chips on the side of a burrito bowl, I honestly think making it at home is even better. For one, I get to control everything, how spicy it is, how creamy it comes out, and I can serve it fresh and piping hot instead of letting it cool on the ride home. I got the inspiration for this recipe from the incredible recipe Janette developed on her site, Culinary Ginger (you can check it out here).

The real reason I’m hooked on this recipe, though, is the way the flavors come together. Monterey Jack gives it that silky melt, sharp white cheddar adds tang, and the chipotle peppers in adobo layer in smoky depth that I think is addictive. It’s simple to make in one pot at home, but the taste feels like you picked it up from the restaurant

I’ve tested this copycat Chipotle recipe for parties, family dinners, and even just a weekend snack session, so I can confidently say it’s a crowd-pleaser every single time. It's delicious with just tortilla chips for dipping, or you can drizzle it on top of a chicken burrito bowl – make my Chipotle chicken, cilantro lime rice, and Chipotle pinto beans for the complete Chipotle experience at home!   

Ingredients You’ll Need

• 2 cups whole milk
• 2 tablespoon onion, finely chopped
• 2 tablespoon serrano pepper, seeds removed and finely chopped
• 1 teaspoon chipotle pepper (from a can of chipotles in adobo sauce), seeded and finely chopped
• 1 garlic clove, minced
• 3 tablespoon cornstarch
• 1–2 tablespoon water (for slurry)
• 1 cup sour cream
• 2 cups Monterey Jack cheese, freshly grated
• 1 cup sharp white cheddar cheese, freshly grated
• 1 tablespoon fresh tomato, seeds and juice removed, chopped
• ¼ teaspoon salt (or to taste)

How To Make Chipotle Queso

Step 1: Simmer the Aromatics

In a saucepan, heat the milk over medium heat. Add the onion, serrano peppers, chipotle pepper, and garlic, stirring to combine.

Step 2: Thicken the Base

Mix the cornstarch with water to make a slurry. Stir it into the milk mixture and bring to a gentle simmer, whisking often until slightly thickened.

Step 3: Add Sour Cream

Lower the heat to very low. Whisk in sour cream until fully blended into the sauce.

Step 4: Melt the Cheeses

Add the cheese in small handfuls, stirring until each addition is fully melted before adding more. Keep the heat low to prevent graininess.

Step 5: Finish and Serve

Fold in the chopped tomato, adjust the salt to taste, and remove from the heat. Let cool slightly—it will continue to thicken as it rests. Serve warm with tortilla chips or drizzle over your favorite Tex-Mex dishes.

Expert Tips 

• Use Freshly Grated Cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting, often leaving your queso grainy. Freshly grated cheese melts evenly and creates the silky texture you want, so use freshly grated if you can.
• Keep the Heat Low – Once the sour cream and cheese go in the pot, keep the burner on the lowest setting. Overheating causes the proteins in cheese to seize up, leading to a gritty or oily dip. I learned this the hard way the first time I rushed it—low and slow is the secret.
• Cornstarch Slurry – The slurry is what keeps queso thick and dippable. Always mix cornstarch with cold water (or milk) before adding it to the pot—if you drop it straight in, it clumps. If your queso is too thin, you can whisk in a bit more slurry; if it's too thick, loosen it with a splash of warm milk.
• Flavor Development – Letting the aromatics simmer in milk for a few minutes before adding the slurry infuses the base with garlicky, peppery flavor, making the queso taste layered rather than flat. Again, don't rush the process and let things simmer. 
• Make It Party-Ready – Queso thickens as it sits. If you’re serving it at a gathering, keep it in a small slow cooker on “warm” and stir occasionally to maintain the perfect consistency.

Chipotle Queso FAQs

Can I make this Chipotle queso ahead of time?

Yes! You can prepare this copycat Chipotle queso blanco in advance and store it in an airtight container in the refrigerator. When reheating, do it gently on the stovetop over low heat and whisk in a splash of milk or cream to loosen the texture and bring back that creamy consistency. I love making it the day before I'm hosting for a quick appetizer to serve. 

How do I store queso?

Let the queso cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. Like I just mentioned above, when you’re ready to enjoy it again, reheat gently on the stovetop over low heat, whisking in a splash of milk or cream to restore its smooth, creamy texture. Avoid leaving queso out at room temperature for more than 2 hours, since it’s dairy-based and can spoil quickly.

Can I freeze queso?

Freezing isn’t ideal for dairy-based dips since they tend to separate once thawed. If you must freeze, portion the queso into small airtight containers, then reheat slowly on the stovetop while whisking constantly. This helps the cheese and cream come back together as smoothly as possible.

What chips pair best with queso?

Sturdier chips hold up best to this creamy homemade queso dip. Thick-cut tortilla chips, freshly fried tortilla wedges, or even pita chips are ideal because they won’t break under the weight of the cheese. Thin or restaurant-style chips tend to snap easily, so go with ones that are better for dipping.

How do I serve queso like Chipotle does?

To mimic the restaurant, warm the queso until it’s pourable and drizzle it over burrito bowls, in a burrito before folding, on top of tacos, and nachos. You can also serve it in a small bowl with tortilla chips on the side for dipping—just like they do at Chipotle.

Can I adjust the spice level in this queso recipe?

Absolutely! For a milder queso, cut back to one serrano pepper or substitute with jalapeños. For more heat, leave the seeds in the serranos or stir in extra chipotle peppers in adobo. You can even add cayenne pepper or hot sauce to increase the overall spice level.

My Final Thoughts

This copycat Chipotle queso is smooth and creamy with the perfect cheesy flavor and just the right amount of spice. It's the kind of homemade dip that makes you forget the restaurant version exists. Serve this queso blanco at your next party, and it'll be the most popular dip on the table. If you make it, leave a comment and review below to let me know what you think!

More Copycat Chipotle Recipes

• Chipotle red chimichurri sauce
• Chipotle steak 
• Chipotle barbacoa
• Chipotle sofritas
• Chipotle corn salsa
• Chipotle guac