Recipe information
Make Queso in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Cheese Base
Aromatics & Seasoning
Thickening & Finish
Cheese Base
1. Warm dairy
In a medium saucepan over medium-low heat, combine the whole milk and heavy cream. Warm gently until tiny bubbles form around the edge (do not boil), about 4–6 minutes. Maintain low simmer temperature so cheese will melt smoothly.
2. Melt cheeses
Add the white American cheese (shredded or diced), sharp cheddar, and cream cheese to the warmed milk/cream. Stir constantly with a heatproof spatula or whisk until cheeses are fully melted and the mixture is smooth, about 3–5 minutes. Keep the heat low to prevent graininess.
Aromatics & Seasoning
3. Sauté aromatics
While the milk is warming, heat the unsalted butter in a small skillet over medium heat. Add the finely diced onion and sauté until translucent and soft, about 4–5 minutes. Add the minced garlic and chopped pickled jalapeño and cook 30–45 seconds more until fragrant.
4. Combine tomatoes and spices
Add the drained diced tomatoes with green chiles to the skillet and cook 1–2 minutes to warm through. Stir in the ground cumin, smoked paprika, kosher salt, black pepper, and optional hot sauce. Cook 30 seconds to bloom the spices, then remove from heat.
5. Incorporate into cheese
Gradually stir the sautéed aromatics and tomato mixture into the melted cheese base. Combine thoroughly so the flavors distribute evenly. Keep the queso over the lowest heat setting or transfer to a warm serving dish.
Thickening & Finish
6. Adjust thickness
If the queso is too thin, make a slurry by whisking the cornstarch with the cold water until dissolved. Stir the slurry into the warm queso in small increments, cooking 1–2 minutes after each addition until the desired thickness is reached. Do not boil; just simmer gently.
7. Finish and serve
Stir in the chopped cilantro and lime juice, taste and adjust seasoning with more salt, pepper, or hot sauce if needed. Transfer to a warmed serving bowl or small slow cooker set to low. Serve immediately with tortilla chips or keep warm (on low) for up to 2 hours, stirring occasionally to maintain smooth texture.
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