Queso Recipe

Name: Barrio Tacos Lakewoods Queso Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cups whole milk; 0.5 cups heavy cream; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups mild cheddar cheese, shredded; 1 cups monterey jack cheese, shredded; 1 tsp vegetable oil; 0.5 cups yellow onion, finely diced; 1 each jalapeño, seeded and finely diced; 2 each garlic cloves, minced; 0.5 cups canned diced tomatoes with green chiles (e.g., Rotel), drained; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs lime juice; 2 tbs fresh cilantro, finely chopped; 0.5 cups optional: chopped cooked chorizo or ground beef

Inspired by Barrio Tacos Lakewood

Time30m

Serves6

Make Queso Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Cheese Sauce

1 cups whole milk

1/2 cups Heavy cream

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups mild cheddar cheese, shredded

1 cups Monterey Jack cheese, shredded

Flavor Base

1 tsp Tuscany sunflower oil

1/2 cups yellow onion, finely diced

1 each jalapeño, seeded and finely diced

2 each Garlic cloves, minced

1/2 cups canned diced tomatoes with green chiles (e.g., Rotel), drained

Seasoning & Finish

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs ReaLime juice

2 tbs fresh cilantro, finely chopped

1/2 cups optional: chopped cooked chorizo or ground beef

Method

Prep

Shred the cheddar and monterey jack so they measure about 1 cup each. Finely dice the onion and jalapeño (remove seeds for less heat). Mince the garlic. Drain the canned diced tomatoes with chiles.

Cook Flavor Base

Sauté aromatics

Heat 1 tsp vegetable oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add the diced jalapeño and continue cooking 1–2 minutes until fragrant. Stir in the minced garlic and cook 30 seconds more, careful not to brown.

Add the drained diced tomatoes with green chiles to the pan and cook 1–2 minutes to warm and combine flavors. If using cooked chorizo or ground beef, add it now and stir to incorporate and heat through.

Make Cheese Sauce

Roux and dairy

Push the aromatics to the side (or remove briefly to a bowl). Reduce heat to medium-low. In the cleared pan (or in a clean medium saucepan) melt 2 tbs butter. Sprinkle in 2 tbs flour and whisk constantly for 1–1½ minutes to cook the raw flour taste but not brown it.

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, a little at a time, until smooth. Continue whisking over medium-low heat until the mixture thickens and just begins to simmer, about 3–4 minutes.

Lower heat to low. Gradually add the shredded cheeses, a handful at a time, stirring constantly until fully melted and smooth before adding more. Keep the sauce at a gentle, warm simmer but do not boil vigorously or the cheese may seize.

Finish & Season

Stir the sautéed aromatics and tomatoes (and meat, if used) into the melted cheese sauce. Add 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust seasoning as desired.

Remove from heat and stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. If the queso is too thick, thin with up to 2–4 tbs warm milk. Keep warm until ready to serve.

Serve

Transfer queso to a warmed serving bowl or small crock for a dip. Garnish with additional chopped cilantro or sliced jalapeño if desired. Serve with tortilla chips, warm tortillas, or as a topping for nachos, tacos, or burritos.

To reheat: warm gently over low heat, stirring frequently, or in a double boiler. If separation occurs, whisk in a splash of warm milk to restore a smooth texture.