Famoso Queso Casero Recipe

Roast and Prep Hatch Chiles

If using fresh hatch chiles, roast over a gas flame or under a broiler until charred on all sides, then place in a covered bowl for 10 minutes. Peel off skins, remove stems and seeds, and finely chop until you have about 3 oz. If using jarred roasted hatch chiles, drain and chop.

Shred cheeses if not pre-shredded. Measure milk and cream. Finely dice onion and mince garlic. If adding chorizo, remove casing and set aside.

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

Add the minced garlic, chopped hatch chiles, ground cumin and smoked paprika. Cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

If adding chorizo: in a small skillet over medium-high heat, add 1 teaspoon olive oil only if the chorizo is very lean. Add the chorizo and break up with a spatula; cook until fully browned and cooked through, about 6–8 minutes. Drain excess fat on a paper towel-lined plate. Set aside.

Lower the heat under the saucepan to medium-low. Sprinkle 1 teaspoon flour and 1 teaspoon cornstarch over the onion-chile mixture, stirring for 30 seconds to cook the flour without browning — this helps thicken the queso and stabilize the milk-cheese emulsion.

Slowly add 2 cups whole milk and 1 cup heavy cream in a steady stream while whisking to combine and eliminate lumps. Increase heat to medium and bring the mixture to a gentle simmer (do not boil). Stir frequently to prevent scorching.

Once the milk mixture is simmering and slightly thickened, reduce heat to low. Add the 2 oz softened cream cheese and whisk until fully melted and smooth.

Gradually add the shredded white American cheese (8 oz) and shredded monterey jack (4 oz) in small handfuls, whisking constantly and allowing each addition to melt smoothly before adding more. Maintain low heat — the mixture should be glossy and smooth, not grainy. If the sauce becomes too thick, add up to 2 tablespoons additional milk to reach desired consistency.

Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed. If you want more chili heat, stir in crushed red pepper flakes to taste.

Stir the cooked chorizo (if using) into the queso so it is evenly distributed. Heat through for 1–2 minutes over low heat.

Remove the queso from the heat and taste for seasoning. Stir in chopped cilantro just before serving for freshness.

Transfer the queso to a warmed serving bowl or small slow cooker set to low. Serve immediately with tortilla chips and lime wedges on the side.