Queso Recipe

Ingredients of Queso Recipe:

• 2 Tablespoons unsalted butter to make Queso Recipe
• ⅓ cup finely diced white onion
• 1 Tablespoon minced garlic
• 4 oz can fire roasted diced green chilis, drained
• ¼ cup diced roma tomato or canned petite diced tomatoes, juices drained
• 2 teaspoons cornstarch
• ¼ teaspoon ground cumin
• ¼ teaspoon ancho chili powder
• ⅛ teaspoon smoked paprika
• Dash of cayenne pepper for a spicier queso (optional)
• ¼ teaspoon ground black pepper
• ¼ teaspoon table salt, plus additional to taste as needed
• 12 oz can full-fat evaporated milk
• 8 oz freshly grated sharp cheddar cheese
• Corn chips for serving

Instructions:

1. Melt the butter over medium heat, then sauté onion and then garlic.
2. Add chilis and tomatoes.
3. Sprinkle cornstarch over the vegetables and stir until it is absorbed.
4. Add the spices and stir to combine.
5. Slowly drizzle in evaporated milk while stirring, allowing the milk to heat slowly as you go, and cook until everything is warmed and slightly thickened.
6. Turn the heat to low and stir in the cheese, stirring until everything is melted and combined before tasting for additional seasoning.
7. Serve warm and enjoy!

Tips:

Variations and Substitutions Queso Recipe:

• This white queso recipe is pretty simple as is, but it’s fun to play around with different variations.
• I love to mix in some chorizo, taco meat or ground beef, or even some rotisserie or shredded chicken (these ingredients should all be fully cooked first).
• I’ve also added black beans, corn, diced tomatoes (or Rotel), onions, and more for a chunkier cheese dip.
• Lastly, I sometimes change up the type of cheese and mix in some pepper jack or Monterey jack with the white American cheese.

How to Store and Reheat Queso Dip:

• When I leftover cheese dip, I pour it into an airtight container and store in the refrigerator for 3-4 days.
• To reheat, I add a splash of milk and heat in the microwave in 15-30 second increments, stirring between each increment to make sure it’s fully heated through.
• I do not recommend freezing queso because it will be too grainy when thawed and reheated.

How to Keep it Warm Queso Recipe:

• It’s normal for queso to harden as it cools, so stir regularly and keep it warm while serving.
• I like to serve it out of a Crockpot at parties for this reason.
• After making queso blanco on the stovetop, pour it into a slow cooker, and set it to WARM.
• This will keep it hot, smooth, and creamy through the whole party.
• Otherwise, just warm it up in the microwave for 30 seconds and stir generously once it starts to get cold.
• If need be, add some milk to thin as you heat.

Serving Suggestions:

• This white queso dips tortilla chips, whether homemade or store-bought.
• And don’t stop at dipping, because this queso works as a sauce for all your favorite Mexican dishes.
• I love to pour it over chicken enchiladas, baked tacos, chicken quesadillas, chicken nachos, these smothered chicken fajitas.
• The possibilities are endless.

Conclusion of Queso Recipe:

Therefore, in conclusion, crafting a delicious queso dip involves a delicate balance of ingredients and techniques. However, while the recipe may vary from one cook to another, the essence of a perfect queso remains constant: a harmonious fusion of creamy cheese, zesty spices, and flavorful additions. So, whether you prefer a classic rendition or enjoy experimenting with unique twists, remember that the key lies in achieving the ideal texture and taste.