Queso
User Reviews
4.5
Queso
Description
The base is prepared by cooking diced onion and jalapeno in oil until softened, then stirring in minced garlic to release aroma. Cubed cream cheese is melted together with evaporated milk to create a smooth, creamy foundation. Gradually adding shredded cheddar and Monterey jack cheese while gently heating prevents curdling and ensures a velvety texture.
Once all cheese is incorporated, the mixture is taken off heat and folded with chopped green chiles, diced tomato, and cilantro for added texture and bright flavor. Incorporating chipotle peppers in adobo adds a smoky depth but is optional based on heat preference.
This queso is best served immediately with tortilla chips and garnishes like pico de gallo and diced avocado, making it a rich, creamy, and mildly spicy dip ideal for snacks or parties. Using freshly shredded cheese from blocks rather than pre-shredded helps achieve smoother melting.
Ingredients
- 1 tablespoon avocado oil can use butter
- 1/2 cup yellow onion diced
- 1 jalapeno pepper 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 cheese shredded
- 4 oz green chile mild
- 1 Roma tomato finely diced
- 1/4 cup cilantro chopped
- 2 chipotle pepper from can, seeds removed and finely chopped, optional, in adobo sauce
- Pico de Gallo diced avocado, and cilantro, for garnish
- tortilla chips for serving
Instructions
- In a large saucepan, heat the oil or butter over medium heat. Add the onion and jalapeno and cook until soft, about 4 minutes. Stir in the garlic and cook for one more minute.
- Add the cream cheese and 1 cup of the milk and stir until melted, this will take about 3 minutes. Season with salt and pepper.
- Turn the heat to low and add the shredded cheese, 1/2 cup at a time, stirring constantly, until all of the cheese is added and melted. Make sure the heat isn’t too high, you want it to melt slowly. Once all of the cheese is melted, add the remaining 1/4 cup of milk.
- Remove the pan from the heat and stir in the green chiles, tomato, and cilantro. If you are using the chipotle in adobo pepper, stir that in as well. Taste and season with additional salt and pepper, if necessary.
- Pour the queso into a serving bowl and garnish with a little pico de gallo, diced avocado, and fresh cilantro. Serve immediately with tortilla chips.
Notes
- Use block cheese grated fresh for better melting rather than pre-shredded cheese.
- Chipotle peppers in adobo sauce are optional but add a smoky flavor when included.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 60mg | 20% |
| Sodium | 425mg | 18% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 331mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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