Queso Cheese Dip Recipe

Name: Taco Libre North St. Augustines Queso Cheese Dip Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cups whole milk; 0.5 cups heavy cream; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups sharp white cheddar, finely shredded; 1 cups monterey jack, finely shredded; 0.25 cups diced yellow onion; 1 tsp minced garlic; 1 each jalapeño, seeded and finely diced; 0.75 cups canned tomatoes with green chiles (e.g., Rotel), drained; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 1 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 0.75 cups optional: chopped cooked chorizo or cooked ground beef

Inspired by Taco Libre North St. Augustine

Time30m

Serves6

Make Queso Cheese Dip Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Queso Base

1 cups whole milk

1/2 cups Heavy cream

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups sharp white cheddar, finely shredded

1 cups monterey jack, finely shredded

Flavor & Texture Add-ins

1/4 cups diced yellow onion

1 tsp minced garlic

1 each jalapeño, seeded and finely diced

3/4 cups canned tomatoes with green chiles (e.g., Rotel), drained

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

1 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Finish & Garnish

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

3/4 cups optional: chopped cooked chorizo or cooked ground beef

Method

Prep

Finely shred the cheddar and monterey jack if not pre-shredded; measure milk and cream. Drain canned tomatoes with chiles. Seed and finely dice the jalapeño (leave some seeds if you want more heat). Chop cilantro and set aside.

Cook Aromatics & Add-ins

Sauté aromatics

In a medium saucepan over medium heat, melt the unsalted butter. Add the diced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and diced jalapeño and cook, stirring, for 30–45 seconds until fragrant.

Stir in the drained tomatoes with chiles and cook 1–2 minutes to warm through and reduce excess liquid slightly. Sprinkle in the ground cumin and smoked paprika and stir for 20–30 seconds to bloom the spices.

Make the Roux & Milk Base

Push the aromatics to the side of the pan or remove them briefly to a bowl. Reduce heat to medium-low and add the all-purpose flour to the melted butter in the pan. Cook the flour and butter (roux) for 1 minute, stirring constantly, to remove the raw flour taste but not let it brown.

Slowly whisk in the whole milk and heavy cream, a little at a time, making sure the mixture is smooth and free of lumps. Increase heat to medium and continue whisking as the mixture thickens, about 3–5 minutes, until it has a slightly thickened cream sauce consistency.

Incorporate Cheese

Lower the heat to low. Gradually add the shredded cheeses in small handfuls, stirring constantly and allowing each addition to melt into a smooth sauce before adding the next. This helps prevent graininess. If the sauce becomes too thick, stir in up to 2 tablespoons more milk to reach a dip-friendly consistency.

Return the cooked aromatics and the warmed tomatoes with chiles into the cheese mixture and stir to combine. Taste and season with salt and freshly ground black pepper.

Finish & Serve

Remove the queso from heat and stir in the fresh lime juice and chopped cilantro. If using, fold in the optional cooked chorizo or cooked ground beef. Transfer the queso to a warmed serving bowl or small slow cooker set to low to keep warm.

Serve immediately with tortilla chips, warm flour tortillas, or vegetable sticks. Reheat gently if it thickens: stir in a splash of milk and warm over low heat until smooth.