The Best Queso Recipe
User Reviews
4.9
The Best Queso Recipe
Description
The Best Queso Recipe starts with melting butter and cooking diced onions until translucent, followed by minced garlic. Adding fire-roasted diced green chilis and drained tomatoes provides a subtle smoky and tangy base. Cornstarch is sprinkled in to absorb moisture and help create a smooth texture without lumps.
A combination of cumin, ancho chili powder, smoked paprika, cayenne (optional), black pepper, and salt season the dip, giving it a balanced heat and depth. Gradually whisking in evaporated milk forms a creamy sauce, to which sharp cheddar cheese is added and melted over low heat until the dip is fully combined and smooth.
This queso melts smoothly if fresh shredded cheese is used rather than pre-shredded varieties with anti-caking agents. It's well suited for serving warm with corn chips as a rich, spicy appetizer or snack.
Substitutions include regular canned green chilis or fresh jalapeno pepper (seeds removed) for heat adjustment, and using different types of cheddar affects flavor intensity and meltiness.
Ingredients
- 2 Tablespoons butter unsalted
- ⅓ cup white onion finely diced
- 1 Tablespoon garlic minced
- 4 oz diced green chilis drained, fire roasted, canned
- ¼ cup Roma tomato juices drained, or canned petite diced tomatoes
- 2 teaspoons cornstarch
- ¼ teaspoon cumin ground
- ¼ teaspoon ancho chili powder
- ⅛ teaspoon smoked paprika
- cayenne pepper for a spicier queso, optional, dash of
- ¼ teaspoon black pepper ground
- ¼ teaspoon table salt plus additional to taste as needed
- 12 oz evaporated milk full-fat, canned
- 8 oz cheddar cheese see note, freshly grated, sharp
- corn chips for serving
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.
Notes
- If fire-roasted green chilis are unavailable, use regular canned chilis or substitute with fresh jalapeno after removing seeds and ribs.
- Drain juices from canned tomatoes to avoid thinning the dip.
- Use sharp cheddar cheese freshly grated for the best melting and flavor; avoid pre-shredded cheese with additives.
- American cheese can be used as an alternative for a smoother melt, though flavor differs.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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