Homemade Queso Recipe
This smoky and creamy Queso Recipe is loaded with bold flavors from melted cheddar cheese and chiles, making it the perfect party food.
Servings: 8
Calories: 280kcal
Ingredients
- 1 tablespoon butter
- 1 shallot, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and diced
- 1 1/2 cups half & half, or evaporated milk
- 2 chipotle chiles, diced (canned in adobo sauce)
- 1 tablespoon cornstarch
- 4 ounces cream cheese, cut into cubes and softened
- 1 teaspoon yellow mustard
- 8 ounces smoked cheddar cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
Instructions
- Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
- Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.
- Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.
Video
Notes
NOT A FAN OF SMOKED CHEESE? If you don't like smoky flavors, use all sharp cheddar.
Storing Leftovers - Place leftovers in an airtight container and store in the refrigerator for up to 4 days.
Reheating Leftovers - Place leftovers in a saucepan and reheat over low heat, making sure to stir frequently. If the Queso dip is clunky, add a splash of half and half to loosen it up.
Nutrition
Serving: 0.5cup | Calories: 280kcal | Carbohydrates: 5g | Protein: 13g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 439mg | Potassium: 153mg | Fiber: 0g | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 3.4mg | Calcium: 377mg | Iron: 0.5mg