Salsa Con Queso Recipe

Name: Barrio Tacos Lakewoods Salsa Con Queso Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb plum tomatoes (ripe); 0.25 cup white onion; 2 pc garlic cloves; 1 pc jalapeño; 2 tbsp fresh cilantro; 1 tbsp fresh lime juice; 1 tsp olive oil; 1 tsp kosher salt; 0.25 tsp black pepper; 8 oz white American cheese, shredded or chopped; 2 oz pepper jack cheese, shredded; 3 tbs whole milk; 1 tbs unsalted butter; 1 tsp all-purpose flour; 0.25 tsp cumin; 0.25 tsp smoked paprika; 1 tsp hot sauce (optional); 0.25 tsp kosher salt; 2 stalks scallions (green onions), thinly sliced; 1 tbsp fresh cilantro leaves (optional); 6 oz tortilla chips (for serving)

Inspired by Barrio Tacos Lakewood

Time35m

Serves4

house queso, salsa roja, scallions

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Ingredients

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Salsa Roja

1 lb plum tomatoes (ripe)

1/4 cup white onion

2 pc Garlic cloves

1 pc Jalapeño

2 tbsp fresh cilantro

1 tbsp Fresh lime juice

1 tsp olive oil

1 tsp kosher salt

1/4 tsp black pepper

House Queso

8 oz white American cheese, shredded or chopped

2 oz pepper jack cheese, shredded

3 tbs whole milk

1 tbs Unsalted butter

1 tsp 00 bread flour

1/4 tsp Cumin

1/4 tsp Smoked paprika

1 tsp hot sauce (optional)

1/4 tsp kosher salt

Garnish / Finishing

2 stalks scallions (green onions), thinly sliced

1 tbsp fresh cilantro leaves (optional)

6 oz tortilla chips (for serving)

Method

Salsa Roja

Roast and Blend

Preheat a skillet or comal over medium-high heat. Halve the tomatoes and roast cut-side down, turning occasionally, until skins are charred and flesh softened, about 8–10 minutes. Roast the jalapeño alongside until blistered on all sides, about 5–7 minutes. If using garlic, char the cloves lightly until softened (you can wrap them in foil with a little oil and roast for 6–8 minutes).

Transfer roasted tomatoes, jalapeño (stem removed), and garlic to a blender or food processor. Add the chopped onion, cilantro, lime juice, olive oil, salt, and pepper. Pulse until you reach a slightly chunky consistency (or smooth, if preferred). Taste and adjust salt, lime, or heat. Set salsa aside at room temperature while you make the queso.

House Queso

Prepare a Roux

In a medium saucepan over low heat, melt the butter. Stir in the flour and cook, stirring constantly, for 30–45 seconds to form a blonde roux (this will help thicken the queso slightly).

Slowly whisk in the milk until smooth and warmed through, about 1–2 minutes. Keep the heat low — you want the milk hot but not boiling.

Gradually add the shredded cheeses in small handfuls, stirring constantly and allowing each addition to melt smoothly before adding more. If the mixture becomes too thick, add 1–2 teaspoons additional milk as needed to reach a velvety consistency.

Stir in the cumin, smoked paprika, hot sauce (if using), and salt. Taste and adjust seasoning. Keep the queso warm over the lowest heat, stirring occasionally so it doesn’t stick or separate. If the cheese begins to separate, remove from heat and whisk in a splash of warm milk to bring it back together.

Assembly & Garnish

In a shallow serving bowl, spoon a generous amount of house queso as the base (reserve about 1/4 cup if you want to drizzle). Mound 1/2 to 3/4 cup of the salsa roja in the center or spoon it over one side to create visual contrast — you can swirl gently with a spoon to integrate partially.

Scatter the thinly sliced scallions over the top and sprinkle the cilantro leaves if using. If you reserved queso, drizzle a little over the salsa for extra richness.

Serve immediately with warm tortilla chips for dipping. Reheat queso gently over low heat if needed, stirring to maintain smooth texture.