Texas Con Queso Recipe

Shred or dice all cheeses so they melt evenly. If using canned or pre-made chili, drain most of the excess liquid so the queso doesn't thin out. If using wild boar, shred cooked meat into small bite-sized pieces. Seed and finely dice jalapeños (reserve seeds if you want more heat). Seed and dice tomatoes, finely dice onion, mince garlic, and chop cilantro and scallions.

Place a 10–12 inch heavy skillet or Dutch oven over medium heat. Add 1 tablespoon neutral oil if pan is dry. Add diced onion and sauté 3–4 minutes until translucent.

Add minced garlic and diced jalapeños and cook 1–2 minutes until fragrant, stirring often to avoid burning.

Add the buffalo chili or shredded wild boar and cook 2–3 minutes to reheat and marry flavors. If the meat is very dry, add 2–3 tablespoons of the Shiner Bock to loosen. Remove mixture from pan and set aside in a bowl, leaving any browned bits in the pan.

In the same skillet over medium-low, pour the milk, heavy cream, and Shiner Bock. Warm gently until small bubbles form around the edges (do not boil), about 4–5 minutes. Whisk occasionally.

While the milk warms, combine cornstarch and cold water in a small bowl to make a slurry; stir until smooth.

Whisk the cornstarch slurry into the warm milk-cream-beer mixture. Continue whisking and maintain a low simmer for 1–2 minutes until mixture slightly thickens.

Reduce heat to low. Add cream cheese in chunks and whisk until melted and smooth.

Gradually add the shredded American and cheddar cheeses in handfuls, stirring constantly and allowing each addition to melt before adding more. Keep the temperature low to prevent cheeses from separating. If mixture becomes too thick, add up to 2–4 tablespoons more milk or beer to loosen.

Once all cheese is incorporated, season with kosher salt, black pepper, cumin, and smoked paprika. Taste and adjust seasoning as needed.

Return the sautéed meat and aromatics to the queso and stir to combine. Fold in diced tomatoes and chopped cilantro, reserving a small amount of cilantro and tomatoes for garnish.

Add lime juice and optional hot sauce; stir and taste. Keep over lowest heat setting, stirring occasionally, until ready to serve. Do not boil; high heat can make the cheese grainy.

Transfer queso to a warmed serving bowl or small slow cooker set to warm. Top with reserved cilantro, chopped scallions, and a sprinkle of smoked paprika.

Serve immediately with tortilla chips. For reheating, gently warm over low heat and stir in a splash of milk or beer if needed to restore smooth consistency.