Just Queso Recipe

Queso

1. 1

   Prepare ingredients

   Measure and shred cheeses if not pre-shredded. Mince the pickled jalapeños and cilantro. Drain diced green chiles well.

2. 2

   Make a light roux

   In a small saucepan over low heat, melt the unsalted butter (0.25 tbsp). Once melted and bubbling gently, sprinkle in the all-purpose flour (0.5 tsp) and stir constantly with a whisk or small spatula for about 30 seconds to 1 minute to cook off raw flour taste but avoid browning.

3. 3

   Add milk

   Gradually whisk in the whole milk (2 tbsp) until smooth. Keep heat low — mixture should be warm but not boiling. Stir constantly to create a slightly thickened base (about 1–2 minutes).

4. 4

   Melt cheeses

   Add the white American cheese (1.5 oz) broken into small pieces and the shredded monterey jack (1 oz) in two additions, stirring constantly and allowing each addition to melt fully into a smooth sauce before adding the next. If the queso looks too thick, add up to 1 additional teaspoon of milk at a time to reach a pourable 3 oz serving consistency.

5. 5

   Season and finish

   Stir in the minced pickled jalapeños (0.5 tbsp) and a little of their juice for tang and heat, the drained diced green chiles (0.5 tbsp), ground cumin (0.125 tsp), smoked paprika (0.0625 tsp), kosher salt (0.125 tsp), and freshly ground black pepper (0.0625 tsp). Taste and adjust seasoning in very small increments; because the final yield is small (3 oz), small changes are significant.

6. 6

   Hold and serve

   Warm the queso on the lowest heat for an additional 30 seconds while stirring to ensure everything is evenly incorporated. Remove from heat and, if using, stir in the minced cilantro (0.25 tsp). Transfer to a small 3 oz ramekin or serving cup and serve immediately. If holding for a short time, keep over a very low simmer or in a thermos to maintain warmth, stirring occasionally to prevent skin from forming.