Queso
If you’re in search of a creamy, dreamy dip that’s sure to be the star of any gathering, look no further than this delightful recipe for queso. Rich, cheesy, and just the right amount of spicy, this queso is made with simple ingredients that pack a punch of flavor. Whether you’re hosting a game day party or just want to enjoy a cozy night in, this queso will elevate your snack game to a whole new level.
Why Cooks Rave About It
Queso is beloved for many reasons. First and foremost, it is incredibly versatile. You can serve it as a dip for tortilla chips, drizzle it over nachos, or even use it as a sauce for tacos and burritos. The combination of creamy cheeses, zesty spices, and fresh ingredients makes it a crowd-pleaser that appeals to both adults and kids alike. Plus, it’s easy to make and can be whipped up in under 30 minutes, making it perfect for spontaneous gatherings or movie nights at home.
The Ingredient Lineup
For the best queso experience, gather the following ingredients:
- 1 tablespoon avocado oil (or butter, if preferred)
- 1/2 cup diced yellow onion
- 1 jalapeño, stemmed, seeded, and diced
- 2 cloves garlic, minced
- 8 oz cream cheese, cut into cubes
- 1 1/4 cups whole milk, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 oz cheddar cheese, shredded
- 8 oz Monterey Jack, shredded
- 4 oz mild green chiles
- 1 Roma tomato, finely diced
- 1/4 cup chopped cilantro
- 2 chipotle peppers in adobo sauce, from can, seeds removed and finely chopped (optional)
For garnish: pico de gallo, diced avocado, and cilantro. Don’t forget the tortilla chips for dipping!
Hardware & Gadgets
Before you start cooking, make sure you have the following tools on hand:
- Large saucepan – for cooking the queso.
- Wooden spoon – for stirring and combining ingredients.
- Measuring cups and spoons – for accurate ingredient measurements.
- Cutting board and knife – for chopping vegetables and cheese.
- Serving bowl – for presenting your delicious queso.
Queso in Steps
Step 1: Sauté the Aromatics
In a large saucepan, heat the avocado oil over medium heat. Add the diced yellow onion and jalapeño. Sauté for about 4 minutes, or until the onion becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.
Step 2: Add the Cream Cheese
Reduce the heat to low and add the cubed cream cheese to the pan. Stir continuously until the cream cheese begins to melt and blend with the sautéed vegetables.
Step 3: Pour in the Milk
Gradually pour in 1 cup of whole milk while stirring. This will help create a creamy base for your queso. Continue stirring until the mixture is smooth.
Step 4: Season the Mixture
Sprinkle in the kosher salt and black pepper, stirring to combine. This will enhance the flavor of your queso and help balance the richness of the cheese.
Step 5: Add the Cheeses
Slowly add the shredded cheddar and Monterey Jack cheeses to the saucepan. Stir until the cheese is fully melted and the mixture is creamy.
Step 6: Incorporate the Remaining Ingredients
Stir in the mild green chiles, finely diced Roma tomato, chopped cilantro, and optional chipotle peppers for an extra kick. Mix well to combine all the flavors.
Step 7: Adjust Consistency
If the queso is too thick, gradually add the remaining 1/4 cup of whole milk until you reach your desired consistency.
Step 8: Serve Warm
Transfer the queso to a serving bowl and garnish with pico de gallo, diced avocado, and fresh cilantro. Serve immediately with tortilla chips for dipping.
International Equivalents
If you’re curious about similar dishes from around the world, here are a few international equivalents to queso:
- Cheese Fondue – A Swiss dish where melted cheese is served in a communal pot.
- Chili con Queso – A Tex-Mex variant that adds chili to the classic queso.
- Raclette – A traditional French dish where melted raclette cheese is scraped onto boiled potatoes and pickles.
- Queso Blanco – A Mexican cheese dip often made with white cheese and spices.
Troubleshooting Tips
Sometimes queso can be tricky, but with a few tips, you can avoid common pitfalls:
- If your queso is too thick, add a splash of milk to loosen it up.
- If it’s too runny, let it simmer a little longer to thicken.
- For a smoother texture, use freshly shredded cheese rather than pre-shredded.
- If you prefer a milder flavor, reduce the amount of jalapeño or omit the chipotle peppers.
Keep-It-Fresh Plan
To keep your queso fresh and delicious:
Store leftover queso in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to restore its creamy texture and stir well until heated through. You can also freeze queso for up to 2 months, though the texture may change slightly upon thawing. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop.
Frequently Asked Questions
Can I make queso ahead of time?
Yes! You can prepare the queso in advance and store it in the refrigerator. Just reheat it gently on the stovetop, adding a little milk to adjust the consistency.
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or a non-dairy cream cheese alternative.
Is queso spicy?
The spice level can be adjusted based on your preference. You can reduce the amount of jalapeño or leave out the chipotle peppers for a milder version.
Can I add more ingredients to my queso?
Absolutely! Feel free to add your favorite ingredients such as cooked ground beef, chorizo, or even vegetables like bell peppers for extra flavor and texture.
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Serve & Enjoy
Now that you have crafted your very own queso, it’s time to indulge! Gather your friends and family, set up a snack table, and dive into this creamy delight. Pair it with crispy tortilla chips, fresh veggies, or whatever your heart desires. Enjoy every cheesy bite, and don’t be surprised if everyone keeps coming back for more. This queso is bound to become a staple at all your gatherings, making every occasion a little more special.
Queso
Ingredients
Equipment
Method
- In a large saucepan, heat the avocado oil over medium heat. Add the diced yellow onion and jalapeño. Sauté for about 4 minutes, or until the onion becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.
- Reduce the heat to low and add the cubed cream cheese to the pan. Stir continuously until the cream cheese begins to melt and blend with the sautéed vegetables.
- Gradually pour in 1 cup of whole milk while stirring. This will help create a creamy base for your queso. Continue stirring until the mixture is smooth.
- Sprinkle in the kosher salt and black pepper, stirring to combine. This will enhance the flavor of your queso and help balance the richness of the cheese.
- Slowly add the shredded cheddar and Monterey Jack cheeses to the saucepan. Stir until the cheese is fully melted and the mixture is creamy.
- Stir in the mild green chiles, finely diced Roma tomato, chopped cilantro, and optional chipotle peppers for an extra kick. Mix well to combine all the flavors.
- If the queso is too thick, gradually add the remaining 1/4 cup of whole milk until you reach your desired consistency.
- Transfer the queso to a serving bowl and garnish with pico de gallo, diced avocado, and fresh cilantro. Serve immediately with tortilla chips for dipping.
Notes
- Store leftover queso in an airtight container in the refrigerator for up to 3 days.
- For a smoother texture, use freshly shredded cheese rather than pre-shredded.
- If your queso is too thick, add a splash of milk to loosen it up.
