Signature Queso Recipe

Preheat broiler to high (or prepare a gas stove flame). Line a rimmed baking sheet with foil and brush vegetables and garlic lightly with vegetable oil; sprinkle with 1 tsp kosher salt.

Place tomatillos, red bell pepper, poblano, and jalapeños on the sheet. Broil 6–10 minutes, turning occasionally, until blistered and blackened in spots and softened. If using a gas flame, char directly on the burner turning with tongs until evenly blistered.

Transfer roasted vegetables and garlic to a bowl; cover tightly with plastic wrap or a lid and let steam 10 minutes—this loosens skins for peeling.

Peel charred skins from the red bell and poblano (leave some char for flavor). Remove stems from jalapeños and, if desired, scrape out seeds. Coarsely chop roasted tomatillos, peppers, and garlic.

Place 1 tbsp chipotle and 1 tsp adobo, 1 tbsp lime juice, 1 tbsp tequila, and optional 1 tbsp cilantro into a blender with the chopped roasted vegetables.

Blend to a smooth purée, scraping down sides once. Taste and adjust for heat or acidity—add a little water (1–2 tsp) if too thick. Reserve 3/4 cup of the purée for the queso base and refrigerate any leftover for serving.

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs all-purpose flour and cook 1–2 minutes, stirring, until the roux smells slightly toasty but not browned.

Gradually whisk in 1 cup whole milk and 1/4 cup heavy cream, bringing the mixture to a gentle simmer. Whisk constantly to prevent lumps and cook until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.

Lower heat to low. Stir in 3/4 cup of the roasted vegetable + chipotle purée into the béchamel base until combined and warmed through (about 1 minute).

Add cheeses in small handfuls, stirring constantly after each addition until melted and smooth: start with 1 cup sharp white cheddar, then 1 cup Monterey Jack, 1/2 cup pepper jack, and 1/2 cup oaxaca or mozzarella. Keep the heat low so the sauce stays glossy and doesn't separate. If the queso becomes too thick, stir in up to 2 tbs more milk, 1 tbs at a time, until desired consistency is reached.

Season the finished queso with 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp lime zest. Taste and add kosher salt if needed (start with 1/4 tsp).

Transfer queso to a warmed serving dish or small fondue pot. Stir in an additional splash (about 1 tsp) of tequila if desired and fold to incorporate for a bright boozy note.

Top with 1/4 cup crumbled cotija, sprinkle chopped cilantro (2 tbs) and a light dusting of extra cotija if using. Finish with a few small grinds of black pepper and a pinch more lime zest for brightness.

Serve immediately with tortilla chips, warm flour tortillas, or vegetable crudités. If holding for a short time, keep the queso over low heat or in a 150°F (65°C) warm setting and stir occasionally. Reheat gently—do not boil—to maintain creaminess.