The Best Queso Recipe
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4.9
264 reviews
Excellent
The Best Queso Recipe
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This is the smoothest, most flavorful, BEST queso recipe you'll find! It takes just 15 minutes from start to finish and uses only one pot for easy clean up. Recipe includes a how-to video!
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Ingredients
- 2 2 Tablespoons unsalted butter
- ⅓ ⅓ cup finely diced white onion
- 1 1 Tablespoon minced garlic
- 4 4 oz can fire roasted diced green chilis drained
- ¼ ¼ cup diced roma tomato or canned petite diced tomatoes juices drained
- 2 2 teaspoons cornstarch
- ¼ ¼ teaspoon ground cumin
- ¼ ¼ teaspoon ancho chili powder
- ⅛ ⅛ teaspoon smoked paprika
- dash of cayenne pepper for a spicier queso, optional
- ¼ ¼ teaspoon ground black pepper
- ¼ ¼ teaspoon table salt plus additional to taste as needed
- 12 12 oz can full-fat evaporated milk
- 8 8 oz freshly grated sharp cheddar cheese see note
- corn chips for serving
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Instructions
- Melt butter in a large pot or skillet over medium heat.
- Add onion and cook until softened and translucent (about 5 minutes).
- Add garlic and cook until fragrant (about 30 seconds), then add tomatoes and chilis and cook until well-combined.
- Sprinkle cornstarch over the ingredients and use a spatula to stir and cook until absorbed and no lumps remain.
- Add cumin, chili powder, paprika, cayenne (if using), pepper, and salt.
- Gradually drizzle evaporated milk into the pot while whisking. Cook, stirring or whisking, until milk is completely combined, warmed, and slightly thickened.
- Turn stovetop heat to low and add shredded cheese. Stir until cheese is melted and completely combined. Taste-test and add salt and pepper (and additional cayenne pepper if you like some heat!) as needed.
Equipments used:
Notes
- If you can’t find fire roasted, regular canned green chilis will work instead. You may alternatively substitute 1 small jalapeno pepper (ribs and seeds removed), if you don’t mind the heat. If using fresh pepper, toss them in to cook and soften along with the onion.
- You can substitute ¼ cup of drained petite diced canned tomatoes instead.
- You can use yellow or white cheddar cheese. Mild, sharp, or extra sharp will work but I prefer sharp for the best taste and smoothest texture (sometimes extra sharp can seem a bit grainy). Do not use pre-shredded cheese as it often contains additives that will keep the cheese from melting smoothly.I have successfully made this recipe with 8 oz of white or yellow American cheese, too, as I know some of you have asked about that and wanted to test if it would work or not.
Nutrition Information
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Serving
1serving
Calories
208kcal
(10%)
Carbohydrates
7g
(2%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
50mg
(17%)
Sodium
352mg
(15%)
Potassium
209mg
(6%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
588IU
(12%)
Vitamin C
7mg
(8%)
Calcium
327mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (about ⅓ cup per serving)
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 208kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 352mg | 15% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 327mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.9
264 reviews
Excellent
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