White Queso Recipe
8 oz. white queso served with corn tortilla chips. Add ground beef for +$1.00
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Ingredients
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Queso
Optional Add-on
To Serve
Method
Queso
- 1
Make a roux
In a medium saucepan over medium heat, melt the unsalted butter. Once melted and bubbling slightly, add the all-purpose flour and whisk continuously for 1 to 1½ minutes until the mixture smells slightly nutty and foamy but not browned.
- 2
Add liquids
Slowly whisk in the whole milk and half-and-half in a steady stream to prevent lumps. Increase heat to medium-high and bring to a gentle simmer while whisking; simmer for 1 to 2 minutes until the mixture thickens slightly.
- 3
Finish the cheese base
Reduce heat to low. Add the cream cheese and stir until melted and smooth. Gradually add the shredded Monterey Jack and chopped white American cheese, stirring constantly and allowing each addition to melt before adding more. Keep the heat low to avoid grainy cheese.
- 4
Season and adjust texture
Stir in the minced pickled jalapeños and 1 tablespoon of their pickling juice, minced garlic, ground cumin, salt, and black pepper. Taste and adjust seasoning. If the queso is too thick, whisk in up to 2 tablespoons warm milk to reach a smooth, dippable consistency.
- 5
Finish and hold
Remove from heat and stir in the chopped cilantro and lime juice. Transfer queso to an 8-oz (approximately) serving bowl. Keep warm over a low heat source or small fondue burner; stir occasionally to maintain smoothness.
Optional Add-on (Ground Beef)
- 6
Heat a small skillet over medium-high heat and add the annatto or vegetable oil. Add the ground beef and break it up with a spoon. Cook 4 to 6 minutes until browned and cooked through.
- 7
Season the cooked beef with kosher salt and ground black pepper; stir and taste. Drain any excess fat if necessary, then fold the beef into the warm queso or spoon on top of the queso when serving.
To Serve
- 8
Place the bowl of warm white queso on a serving plate with 2 cups of corn tortilla chips. If adding ground beef, either mix it in or top the queso. Serve immediately, keeping queso warm as needed.
- 9
Leftovers: Cool to room temperature, transfer to an airtight container, and refrigerate up to 3 days. Reheat gently over low heat with a splash of milk, stirring until smooth.