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Restaurants›Barrio Tacos Lakewood›Stoner Queso Recipe

Stoner Queso Recipe

Name: Barrio Tacos Lakewoods Stoner Queso Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups shredded sharp cheddar cheese; 1 cups shredded Monterey Jack cheese; 4 oz cream cheese, softened; 1 cups whole milk; 2 tbs unsalted butter; 2 tbs all-purpose flour; 4 oz diced canned green chiles (mild or hot); 3 tbsp pickled jalapeños, drained and chopped (adjust to taste); 2 tbsp pickled banana peppers, chopped; 1 tsp garlic, finely minced; 1 tsp ground cumin; 1 tsp smoked paprika; 3 tsp salt; 1 tsp black pepper; 2 tbsp fresh cilantro, finely chopped; 1 tbsp fresh lime juice; 2 tbsp green onions, thinly sliced; 1 cup frozen corn kernels, thawed; 1 to taste tortilla chips, for serving

Inspired by Barrio Tacos Lakewood

Time30m

Serves6

Dairy, Vegetarian

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Ingredients

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Queso Base

2 cups shredded sharp cheddar cheese

1 cups shredded Monterey Jack cheese

4 oz cream cheese, softened

1 cups whole milk

2 tbs Unsalted butter

2 tbs 00 bread flour

Flavor & Heat

4 oz diced canned green chiles (mild or hot)

3 tbsp pickled jalapeños, drained and chopped (adjust to taste)

2 tbsp pickled banana peppers, chopped

1 tsp garlic, finely minced

1 tsp Ground cumin

1 tsp Smoked paprika

3 tsp Celtic sea salt

1 tsp black pepper

Fresh Finish & Garnish

2 tbsp fresh cilantro, finely chopped

1 tbsp Fresh lime juice

2 tbsp green onions, thinly sliced

Optional Mix-ins / Serving

1 cup frozen corn kernels, thawed

1 to taste tortilla chips, for serving

Method

Prep

Grate the cheeses if not pre-shredded and let the cream cheese come to room temperature so it softens and blends smoothly.

Drain the canned green chiles well. Chop pickled jalapeños, banana peppers, cilantro, and green onions. Thaw and drain any frozen corn if using.

Make the Roux and Base

Melt butter and add flour

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Once foaming, add 2 tbsp all-purpose flour and whisk continuously for 1 to 1½ minutes to cook the raw flour taste without browning it.

Add milk

Slowly whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Continue whisking until the mixture thickens slightly to a smooth, pourable sauce (about 2–3 minutes). Reduce heat to low.

Incorporate cream cheese

Cut the 4 oz softened cream cheese into pieces and whisk into the warm milk mixture until fully melted and smooth.

Add Cheese and Seasoning

Melt cheeses

With heat on low, add the shredded cheddar (2 cups) and Monterey Jack (1 cup) a handful at a time, stirring constantly and ensuring each addition melts into a smooth sauce before adding more. Avoid boiling to prevent separation.

Season

Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp black pepper, and 3 tsp salt. Taste and adjust salt/pepper to preference. If the queso is too thick, whisk in up to 2–4 tbsp more milk to reach desired consistency.

Add Mix-ins

Fold in 4 oz drained diced green chiles, 3 tbsp chopped pickled jalapeños, 2 tbsp chopped pickled banana peppers, and 1 tsp minced garlic. If using, stir in 1 cup thawed corn. Keep sauce warm on the lowest heat setting, stirring occasionally.

Finish and Serve

Remove the queso from direct heat and stir in 1 tbsp fresh lime juice, 2 tbsp chopped cilantro, and 2 tbsp sliced green onions. Adjust seasoning as needed.

Transfer to a serving bowl or a small slow cooker set to low/warm to keep it melty. Serve immediately with tortilla chips or use as a topping for fries, burritos, or nachos.

Store: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently over low heat or in a microwave in short bursts, stirring frequently; add a splash of milk if needed.