Queso Dip Recipe

Name: El Potro Mexican Restaurants Queso Dip Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cups whole milk; 0.5 cups half-and-half; 2 tbs unsalted butter; 2 tbs all-purpose flour; 4 oz cream cheese, room temperature, cut into cubes; 6 oz sharp cheddar cheese, shredded; 4 oz monterey jack cheese, shredded; 1 each jalapeño pepper, seeded and finely minced; 2 tbs pickled jalapeños, chopped (optional for more heat); 1 tsp garlic, minced; 0.25 cups onion, small, finely minced (or 3 tbs minced onion); 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 1 tsp kosher salt; 0.25 tsp black pepper; 1 tbs lime juice (fresh); 1 tbs fresh cilantro, chopped (optional); 8 oz tortilla chips

Inspired by El Potro Mexican Restaurant

Time30m

Serves6

Cheese dip with a hint of jalapeño.

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Ingredients

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Queso Base

1 cups whole milk

1/2 cups half-and-half

2 tbs Unsalted butter

2 tbs 00 bread flour

4 oz cream cheese, room temperature, cut into cubes

6 oz sharp cheddar cheese, shredded

4 oz Monterey Jack cheese, shredded

Flavor & Heat

1 each jalapeño pepper, seeded and finely minced

2 tbs pickled jalapeños, chopped (optional for more heat)

1 tsp Garlic, minced

1/4 cups onion, small, finely minced (or 3 tbs minced onion)

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

1 tsp kosher salt

1/4 tsp black pepper

Acid & Finish

1 tbs lime juice (fresh)

1 tbs fresh cilantro, chopped (optional)

To Serve

8 oz tortilla chips

Method

Prep

Prepare ingredients

Shred the cheddar and monterey jack and set them cold in a bowl. Cube the cream cheese and keep chilled. Finely mince the fresh jalapeño (reserve seeds if you want more heat) and onion; mince the garlic. Chop pickled jalapeños if using.

Cook Base and Aromatics

In a medium saucepan set over medium heat, melt the unsalted butter. Add the minced onion and cook, stirring, about 3 minutes until softened and translucent.

Add the minced fresh jalapeño and garlic to the pan and cook 30–45 seconds until fragrant, being careful not to brown the garlic.

Sprinkle the all-purpose flour over the softened aromatics and stir constantly for 1 minute to cook the raw flour taste, creating a roux.

Whisk in the whole milk and half-and-half gradually, bringing the mixture to a gentle simmer. Continue whisking until the mixture thickens slightly, about 2–3 minutes.

Melt Cheeses and Finish

Reduce heat to low. Add the cubed cream cheese and whisk until melted and smooth.

Gradually add the shredded cheeses in handfuls, stirring constantly and allowing each addition to melt before adding more so the sauce stays smooth and doesn't seize. Keep the heat low — do not boil.

Stir in the ground cumin, smoked paprika, kosher salt, and black pepper. If using pickled jalapeños, add them now and stir to combine.

Taste and adjust seasoning. If the dip is too thick, stir in up to 2 tablespoons of additional milk, one tablespoon at a time, until desired consistency is reached.

Remove from heat and stir in the fresh lime juice and chopped cilantro (if using).

Serve

Transfer the queso to a warmed serving bowl. Serve immediately with tortilla chips. If you need to hold the dip warm for serving, keep it over the lowest setting on a small slow cooker or on a double boiler over very low heat, stirring occasionally to maintain a smooth texture.