Jul 14 2026
Restaurants›Richardson's Restaurant›New Mexico Queso Recipe

New Mexico Queso Recipe

Inspired by Richardson's Restaurant
Time2h
Serves6

smoked pork roast simmered in red chile cheese, cheese relleno, chicken burro, tamale of the day, served with house tortilla chips

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Smoked Pork Roast

For the Red Chile Cheese Sauce

For the Cheese Relleno

For the Chicken Burro

For the Tamale of the Day

For the House Tortilla Chips

Method

For the Smoked Pork Roast

  1. 1

    Preheat Smoker

    Preheat your smoker to 225°F (107°C).

  2. 2

    Season the Pork

    Rub the pork shoulder with smoked paprika, garlic powder, onion powder, salt, and black pepper.

  3. 3

    Sear the Pork

    Heat vegetable oil in a large skillet over medium-high heat. Sear the pork on all sides until browned.

  4. 4

    Smoke the Pork

    Transfer the pork to the smoker and add water. Smoke for about 6 hours or until the internal temperature reaches 195°F (90°C).

  5. 5

    Rest and Shred

    Once cooked, let the pork rest for 30 minutes before shredding.

For the Red Chile Cheese Sauce

  1. 6

    Simmer Ingredients

    In a saucepan over medium heat, combine red chile powder, milk, and garlic. Bring to a simmer.

  2. 7

    Add Cream Cheese

    Once simmering, reduce heat and stir in cream cheese until melted and combined.

  3. 8

    Melt Cheeses

    Gradually add shredded cheddar and Monterey Jack cheese, stirring until fully melted and smooth.

  4. 9

    Season and Keep Warm

    Season with salt to taste. Keep warm until serving.

For the Cheese Relleno

  1. 10

    Roast Peppers

    Roast the poblano peppers over an open flame until charred. Place in a bag to steam for 10 minutes.

  2. 11

    Stuff Peppers

    Remove skin and seeds from the peppers and stuff each with shredded cheddar cheese.

  3. 12

    Prepare Batter

    In a bowl, beat the eggs and mix with flour to create a batter.

  4. 13

    Fry Rellenos

    Heat vegetable oil in a frying pan over medium heat. Dip stuffed peppers in batter and fry until golden brown.

  5. 14

    Drain and Keep Warm

    Drain on paper towels and keep warm until serving.

For the Chicken Burro

  1. 15

    Mix Filling

    In a large bowl, combine shredded chicken, black beans, and cheese.

  2. 16

    Assemble Burritos

    Place a portion of the filling on a flour tortilla and roll it tightly into a burrito.

  3. 17

    Grill Burritos

    Repeat with remaining tortillas and filling. Optionally, grill the burritos for added flavor.

  4. 18

    Serve

    Serve with sour cream on the side.

For the Tamale of the Day

  1. 19

    Prepare Tamale Dough

    In a bowl, combine corn masa with chicken broth until a dough forms.

  2. 20

    Assemble Tamales

    Spread a layer of masa on a soaked corn husk, add filling of choice, and fold the husk.

  3. 21

    Steam Tamales

    Steam the tamales in a steamer pot for about 1 hour.

  4. 22

    Cool and Serve

    Let cool slightly before serving.

For the House Tortilla Chips

  1. 23

    Cut Tortillas

    Cut corn tortillas into triangles.

  2. 24

    Heat Oil

    Heat vegetable oil in a deep pot to 350°F (175°C).

  3. 25

    Fry Chips

    Fry tortilla triangles in batches until golden and crispy, about 2-3 minutes. Drain on paper towels.

  4. 26

    Serve

    Serve warm with the queso.

More from Richardson's Restaurant