The Best Queso Recipe – Learn like a Pro: I have a lot of alternatives when it comes to dip and sauce recipes with a Mexican flair. My hybrid avocado salsa evolved from my salsa and guacamole, and taco dip—the crowd favorite—must not be overlooked.
The Best Queso Recipe – Learn like a Pro
It can be difficult to choose which dish to dip your chip into first with so many delicious options! Making a choice is going to get more difficult now that I’m adding this incredibly rich and silky queso recipe to the list—it’s truly a winner!
Ingredients
- 2 Tablespoons (28 g) unsalted butter
- ⅓ cup (40 g) finely diced white onion
- 1 Tablespoon minced garlic
- 4 oz (113 g) can fire roasted diced green chilis drained
- ¼ cup (60 g) diced roma tomato or canned petite diced tomatoes juices drained
- 2 teaspoons cornstarch
- ¼ teaspoon ground cumin
- ¼ teaspoon ancho chili powder
- ⅛ teaspoon smoked paprika
- Dash of cayenne pepper for a spicier queso, optional
- ¼ teaspoon ground black pepper
- ¼ teaspoon table salt plus additional to taste as needed
- 12 oz (354 ml) can full-fat evaporated milk
- 8 oz (226 g) freshly grated sharp cheddar cheese see note
- Corn chips for serving
Instructions
In a big pot or skillet set over medium heat, melt butter. 28 g or two tablespoons of unsalted butte Add onion and simmer for about 5 minutes, or until tender and transparent. 40 grammes, or â…“ cup, coarsely chopped white onion.
After adding the garlic and cooking for about 30 seconds or until fragrant, mix in the tomatoes and chiles. ¼ cup (60 g) diced roma tomato or canned small diced tomatoes, 1 Tablespoon minced garlic,Diced green chillis, fire-roasted, 4 oz (113 g) can
Using a spatula, whisk the ingredients after adding the cornflour, and simmer until the mixture is fully absorbed and no lumps are visible. Two tsp cornflour Add the salt, pepper, chilli powder, paprika, cumin, and cayenne, if using.
A dash of cayenne pepper, one teaspoon crushed black pepper, one teaspoon ancho chilli powder, one teaspoon smoked paprika, and one teaspoon table salt
While whisking, slowly pour in the evaporated milk. Cook until milk is well mixed, heated through and slightly thickened, swirling or whisking occasionally. Full-fat evaporated milk, 12 oz (354 ml) can
Reduce the heat on the stovetop and stir in the cheese shreds. Mix the cheese until it melts and blends well. After tasting, adjust the seasoning with salt, pepper, and extra cayenne, if desired, for heat. Corn chips and 8 ounces (226 g) of freshly grated strong cheddar cheese.
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Tips
We don’t need to rely on the flour to produce flavour because this queso recipe has so many robust ingredients. The secret to a really smooth, creamy smoothness is cornflour.
It’s also crucial to note that block cheese that has been shred by hand at home has a far superior texture than cheese that has been pre-shredded and coated in ingredients to prevent clumping.
After the half-and-half has scalded (which is also crucial for texture), reduce the heat and whisk in the fresh shredded cheese carefully.
Nutrition
- Serving:Â 1serving
- Calories: 208kcal
- Carbohydrates:Â 7g
- Protein: 10g
- Fat:Â 16g
- Saturated Fat:Â 10g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat:Â 1g
- Cholesterol: 50mg
- Sodium:Â 352mg
- Potassium: 209mg
- Fiber: 1g
- Sugar: 5g
- Vitamin A: 588IU
- Vitamin C:Â 7mg
- Calcium: 327mg
- Iron: 1mg
