Queso Blanco means “YES PLEASE!” in Spanish

Queso:  “Every Other State’s Jello Salad”

Alright, alright… before you jump down my throat, I know “Queso Blanco” doesn’t really mean “Yes, please” in Spanish.

That said, when asked as a question, “Queso blanco?”  The following response is always, “yes, please!”

See, so I only kind of lead you astray.

Here in good ol’ Texas… queso is serious business.  I once heard someone call it, “every other state’s jello salad”, explaining that you can’t go to any family gathering in Texas without someone bringing the queso.  Although I’m not a true Texan (but am most definitely a  huge queso fan), I often volunteer to be that someone.

I’ve been asked for my recipe quite a few times.  Now, I’m not going to tell you it’s the world’s best cup of queso…

But I like it.  And for that simple reason, I’m happy to share the recipe and hoping you’ll like it too.


El Queso Blanco de TealTheThings

  • 12 oz Fresh Pico de Gallo (yes, you can make your own… but why, when H-E-B’s is fantastic?)
  • 32 oz Easy Melt: Queso Blanco (again, H-E-B, but the white Velveeta Queso Blanco will do the trick as well)
  • 2/3 cup milk
  •  1/2 tbsp Torchy’s Diablo Sauce (they actually ship this stuff… so no excuse for you not to try it)
  • 1 tsp white pepper
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1 garlic clove
  1. First, cut the block of easy melt into 1-inch cubes, to quicken the cooking process
  2. In a large crockpot, toss the cubes of easy melt and add in the rest of the ingredients (give it all a good stir)
  3.   Set the crockpot to “High” and cover for 45 minutes (stirring occasionally)
  4.  Reduce the cook setting to “Low” for another 15 minutes
  5. Set the crockpot to “Warm” and serve
  6. Garnish with fresh cilantro and a dash of Torchy’s sauce (optional)

Note: If the queso is a bit too runny, give it just a few more minutes in the “Warm” setting.  It will thicken up.  On the flip-side, if it’s too thick… add a bit more milk!

Cheese!  I mean, cheers!