Delicious Spicy Queso Blanco

I love this delicious spicy queso blanco, adapted from 40 Aprons. It’s quick to make and has such great flavor. And you can adjust the ingredients to your own taste!

The first time I made it, I found it too hot (Mr. Key Lime loved the spice!). But for me, it was a bit too hot. The next time I made it, I just reduced the amount of jalapeños and reduced the amount of jalapeño “juice” from the jar and I tasted less heat. You can experiment, because you will want to make this many times! It’s perfect for entertaining, good as a game day appetizer, and great for just keeping in the fridge to heat up for snacking.

To get the smoothness you want with a queso, you’ll need to use a high speed blender or food processor. You almost can’t blend or process this too long, it just gets smoother and creamier. Have plenty of chips on hand – you won’t be able to stop eating this queso!

I’m pretty sure you won’t have another party without this dip!

You might like to try these appetizer recipes as well:

Black Eyed Pea Dip with Lime Avocado Topping

Fresh Homemade Tomato Salsa

Tex-Mex Portobello Waffle Fries

Spicy Avocado Spinach Artichoke Dip

Artichoke Basil Toasts & Dip

Print Recipe

Delicious Spicy Queso Blanco

A versatile recipe for game days, entertaining or snacking around the house. Ingredients can be adjusted to suit your taste!

Course

Appetizer, Snack

Cuisine

Mexican

Keyword

cashews, coconut milk, cumin, garlic, garlic powder, green chiles, jalapeno, jalapeno pepper, jalapenos, lemon juice, nutritional yeast, potato, potatoes, turmeric, vegetable broth

Prep Time

10 minutes

Cook Time

5 minutes

Servings

servings

Ingredients

• 3/4 cup raw cashews soaked overnight in water
• 1 cup potatoes peeled and boiled, about 2 Yukon gold or red potatoes
• 1 cup vegetable broth,
• 1 cup unsweetened coconut milk shake well before using
• 1 4-ounce can chopped mild green chiles or 1/4 cup
• 1 tablespoon fresh lemon juice
• 2 tablespoons nutritional yeast
• 1 tablespoon jalapeño juice drained from jar of jalapeños
• 1 teaspoon garlic powder
• 4 cloves garlic 2 or 3 if very large, peeled
• 1 teaspoon cumin
• 1 pinch turmeric
• 1 teaspoon salt
• 1/8 cup pickled jalapenos optional, chopped, or more, to taste
• 1 can tomatoes and chiles drained, I use Rotel
• chopped jalapeño for garnish, optional
• chopped fresh tomatoes for garnish, optional
• chopped cilantro for garnish, optional

Course Appetizer, Snack Cuisine Mexican Keyword cashews, coconut milk, cumin, garlic, garlic powder, green chiles, jalapeno, jalapeno pepper, jalapenos, lemon juice, nutritional yeast, potato, potatoes, turmeric, vegetable broth Prep Time 10 minutes Cook Time 5 minutes Servings servings Ingredients 3/4 cup raw cashews soaked overnight in water 1 cup potatoes peeled and boiled, about 2 Yukon gold or red potatoes 1 cup vegetable broth, 1 cup unsweetened coconut milk shake well before using 1 4-ounce can chopped mild green chiles or 1/4 cup 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast 1 tablespoon jalapeño juice drained from jar of jalapeños 1 teaspoon garlic powder 4 cloves garlic 2 or 3 if very large, peeled 1 teaspoon cumin 1 pinch turmeric 1 teaspoon salt 1/8 cup pickled jalapenos optional, chopped, or more, to taste 1 can tomatoes and chiles drained, I use Rotel chopped jalapeño for garnish, optional chopped fresh tomatoes for garnish, optional chopped cilantro for garnish, optional

Instructions

1. Soak raw almonds in water overnight to soften.
2. Peel the potatoes and boil until a fork can be easily inserted. Peel the cloves of garlic.
3. To a high speed blender or food processor, add all of the ingredients except the tomatoes and chiles (Rotel) and the pickled jalapeños. Add the salt.
4. Blend until smooth, tasting the salt to add more to taste, if necessary.
5. Transfer the blender or food processor contents to a saucepan. Stir constantly on low to medium heat.
6. While heating, add in the jalapeños (optional) and the tomatoes and chile (like Rotel). Stir until heated through.

   
7. Serve warm with chips. Garnish with chopped jalapeños, chopped tomatoes, or chopped cilantro.

Recipe Notes

I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut and #keylimecoconutblog when you try our recipes.