Copycat Chipotle Queso
User Reviews
5
Copycat Chipotle Queso
Description
The queso starts with sautéing butter, finely diced yellow onion, and chopped poblanos and Serrano peppers until softened. Garlic, diced tomato, and ground cumin are then added to build flavor complexity. A combined mixture of evaporated milk and cornstarch is poured in and simmered until thickened, providing a creamy base that prevents cheese clumping. Shredded Monterey Jack and sharp white cheddar cheeses are incorporated gradually off-heat to create a smooth, velvety sauce. Salt is added to taste, and the queso will thicken further as it rests.
This cheese sauce can be served warm as a dip for chips or as a topping for tacos, burritos, or nachos. The blend of cheeses and peppers allows for a balanced melt with a touch of spice.
Leftovers should be refrigerated in an airtight container for up to five days. When reheating, adding a small amount of milk helps restore the sauce's original creamy consistency.
Ingredients
- 8 oz Monterey jack cheese shredded
- 3 oz cheddar cheese shredded, sharp, white
- 1 Tbsp butter unsalted
- 2 Tbsp yellow onion finely diced
- 2 Tbsp poblano pepper seeds removed and finely chopped
- 2 Tbsp Serrano peppers seeds removed and finely chopped
- 1 tsp garlic minced
- 1 Tbsp tomato diced, fresh
- 1/2 tsp cumin ground
- 1 evaporated milk 12 oz each, canned
- 2 Tbsp cornstarch
- 1/4 tsp salt
Instructions
- Melt a butter in a medium size sauce pan over medium high heat. Once the butter is melted, add in the onion and peppers (poblano and Serrano peppers). Cook for a 2-3 minutes until they are soft. Then add in the garlic, tomato and cumin.
- Mix together the evaporated milk and cornstarch in a separate bowl until the cornstarch is mixed into the milk. Then pour this mixture into the sauce pan with the vegetables. Bring the mixture to a simmer over medium high heat. Stir and heat until the mixture is thickened.
- Then remove the pan from the heat and stir in the shredded cheese in small batches until the cheese is melted. Mix until the cheese sauce is smooth.
- Then stir in the salt. Taste test and add more salt if needed. The cheese sauce will thicken as it sits as well.
Notes
- Store leftover queso in an airtight container in the refrigerator for up to five days.
- When reheating, add a little milk to thin the sauce and restore smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 359mg | 15% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 401mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
