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Queso Con Jalapeno Large Recipe

Name: El Potro Mexican Restaurants Queso Con Jalapeno Large Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups whole milk; 1 cups heavy cream; 2 cups shredded white cheddar cheese; 1.5 cups shredded Monterey Jack cheese; 4 oz cream cheese, cubed; 2 tbs all-purpose flour; 2 tbs unsalted butter; 3 medium jalapeño peppers, seeded and finely diced; 0.5 cups yellow onion, finely chopped; 2 cloves garlic cloves, minced; 0.25 cups pickled jalapeños, chopped (optional for extra tang/heat); 0.5 tsp cumin, ground; 0.5 tsp smoked paprika; 1 tsp salt; 0.25 tsp black pepper; 2 tbs fresh cilantro, chopped; 1 tbs lime juice; 6 cups tortilla chips; 0.5 cups extra diced jalapeño or pico de gallo

Inspired by El Potro Mexican Restaurant

Time30m

Serves6

Make Queso Con Jalapeno Large 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

2 cups whole milk

1 cups Heavy cream

2 cups shredded white cheddar cheese

1 1/2 cups shredded Monterey Jack cheese

4 oz cream cheese, cubed

2 tbs 00 bread flour

2 tbs Unsalted butter

Jalapeño & Aromatics

3 medium jalapeño peppers, seeded and finely diced

1/2 cups yellow onion, finely chopped

2 cloves Garlic cloves, minced

1/4 cups pickled jalapeños, chopped (optional for extra tang/heat)

Seasoning & Finish

1/2 tsp cumin, ground

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs Fresh cilantro, chopped

1 tbs ReaLime juice

Optional Serving

6 cups tortilla chips

1/2 cups extra diced jalapeño or pico de gallo

Method

Prep

Shred the cheeses if not pre-shredded and cube the cream cheese so it softens quickly. Finely dice the jalapeños (remove seeds for milder queso), finely chop the onion, and mince the garlic.

Cook Aromatics

Sauté aromatics

In a medium-large heavy-bottomed saucepan or skillet over medium heat, melt the unsalted butter. Add the chopped onion and sauté 3–4 minutes until translucent. Add the diced fresh jalapeños and continue to cook 2–3 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Make Roux & Milk Base

Roux

Sprinkle the all-purpose flour over the cooked aromatics and stir constantly for 1 minute to cook the raw flour taste. This forms a light roux that will thicken the queso.

Add dairy

Slowly whisk in the whole milk and heavy cream, starting with a small splash to incorporate the flour, then add the remainder. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly (about 3–5 minutes). Reduce heat to low.

Add Cheeses & Seasoning

Melt cheeses

With the heat on low, add the cream cheese cubes and whisk until mostly melted. Gradually add the shredded white cheddar and Monterey Jack a handful at a time, stirring constantly to create a smooth, glossy sauce. Avoid boiling once cheese is added to prevent graininess.

Season

Stir in ground cumin, smoked paprika, salt, and black pepper. Taste and adjust salt/seasoning as needed. If you want more tang or heat, stir in the optional chopped pickled jalapeños now.

Finish & Serve

Remove the queso from heat and stir in the fresh lime juice and chopped cilantro. If the queso is too thick, thin gradually with 1–2 tablespoons warm milk until you reach desired consistency.

Transfer to a warm serving bowl. Garnish with extra diced jalapeño or pico de gallo if desired. Serve immediately with tortilla chips.