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Restaurants›El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay›Happy Hr Queso Recipe

Happy Hr Queso Recipe

Name: El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bays Happy Hr Queso Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.25 cups whole milk; 0.75 cups heavy cream; 8 oz white American cheese, shredded or chopped; 4 oz sharp cheddar cheese, shredded; 2 oz cream cheese, softened; 1 tbs cornstarch; 1 tbs unsalted butter; 0.5 cups yellow onion, finely diced; 1 each jalapeño, seeded and finely diced; 0.5 cups roasted red bell pepper, diced; 2 tsp garlic, minced; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh lime juice; 2 tbs chopped fresh cilantro; 2 tbs pickled jalapeños or chopped pickled peppers (optional, for 'happy' kick); 4 cups tortilla chips or warmed flour tortillas; 0.5 cups diced tomato (optional); 2 tbs sliced green onions

Inspired by El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay

Time30m

Serves6

Make Happy Hr 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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Queso Base

1 1/4 cups whole milk

3/4 cups Heavy cream

8 oz white American cheese, shredded or chopped

4 oz sharp cheddar cheese, shredded

2 oz cream cheese, softened

1 tbs Cornstarch

Aromatics & Peppers

1 tbs Unsalted butter

1/2 cups yellow onion, finely diced

1 each jalapeño, seeded and finely diced

1/2 cups roasted red bell pepper, diced

2 tsp Garlic, minced

Seasoning & Finish

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs Fresh lime juice

2 tbs chopped fresh cilantro

2 tbs pickled jalapeños or chopped pickled peppers (optional, for 'happy' kick)

Garnish & Serving

4 cups tortilla chips or warmed flour tortillas

1/2 cups diced tomato (optional)

2 tbs sliced green onions

Method

Prep

Shred or chop the American and cheddar cheeses if not pre-shredded. Soften the cream cheese to room temperature. Measure and separate all seasonings and other ingredients so they're ready to add.

Aromatics & Peppers

Sauté

In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the diced jalapeño and roasted red bell pepper and cook another 2 minutes to soften and meld flavors.

Queso Base

Warm the dairy

Lower heat to medium-low. Pour in the whole milk and heavy cream and warm until small bubbles form at the edge of the pan (do not boil), about 3–4 minutes.

Stabilize the cheese

In a small bowl, whisk the cornstarch into the softened cream cheese until smooth with no lumps. Add this mixture into the warm milk/cream and whisk until incorporated.

Melt in cheeses

Gradually add the American and cheddar cheeses in handfuls, stirring constantly and allowing each addition to melt before adding more. Keep the heat low so the cheese melts smoothly and doesn't separate, about 5–7 minutes total until a glossy, smooth sauce forms.

Seasoning & Finish

Season

Stir in the ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning. Add the lime juice and chopped cilantro, stirring to combine.

Happy kick (optional)

If using pickled jalapeños or chopped pickled peppers for extra tang and heat, stir them in now for a bright, vinegary kick.

Serve

Transfer the queso to a serving bowl or a small slow cooker set to warm. Garnish with diced tomato and sliced green onions. Serve immediately with tortilla chips or warmed flour tortillas. Reheat gently over low heat if the queso thickens—whisk in a splash of milk to loosen.