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Icehouse Queso Recipe

Name: Willie's Grill & Icehouses Icehouse Queso Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 cups whole milk; 0.5 cups heavy cream; 8 oz white American cheese, shredded or chopped; 4 oz sharp cheddar cheese, shredded; 4 oz monterey jack cheese, shredded; 1 tbs cornstarch; 1 tbs cold water; 1 tbs unsalted butter; 0.5 cups yellow onion, finely diced; 1 each jalapeño, seeds removed and finely diced; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp ground black pepper; 1 tsp kosher salt; 1 lb ground beef (80/20); 1 tsp olive oil; 1 tsp chili powder; 1 tbs worcestershire sauce; 1 tbs tomato paste; 2 tbs water; 0.5 cups diced tomatoes (drained); 2 tbsp sliced green onions; 2 tbsp chopped cilantro; 1 tsp fresh lime juice; 1 bag tortilla chips

Inspired by Willie's Grill & Icehouse

Time40m

Serves6

Chips and queso with ground beef

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Ingredients

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Queso Base

1 1/2 cups whole milk

1/2 cups Heavy cream

8 oz white American cheese, shredded or chopped

4 oz sharp cheddar cheese, shredded

4 oz Monterey Jack cheese, shredded

1 tbs Cornstarch

1 tbs cold water

1 tbs Unsalted butter

Seasoning & Aromatics

1/2 cups yellow onion, finely diced

1 each jalapeño, seeds removed and finely diced

1 tsp Garlic, minced

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp ground black pepper

1 tsp kosher salt

Ground Beef Topping

1 lb ground beef (80/20)

1 tsp olive oil

1 tsp Chili powder

1 tbs Original Worcestershire Sauce

1 tbs tomato paste

2 tbs water

Finish & Garnish

1/2 cups diced tomatoes (drained)

2 tbsp sliced green onions

2 tbsp chopped cilantro

1 tsp Fresh lime juice

1 bag tortilla chips

Method

Ground Beef Topping

Brown and Season Beef

Heat a medium skillet over medium-high heat. Add olive oil and then the ground beef, breaking it up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes.

Drain excess fat if desired, leaving about 1 teaspoon fat in the pan for flavor. Reduce heat to medium.

Stir in chili powder, tomato paste, Worcestershire sauce and 2 tablespoons water. Cook, stirring, 2–3 minutes until mixture is cohesive and slightly thickened. Taste and adjust salt and pepper if needed. Keep warm on low while you prepare the queso (or transfer to a low oven).

Queso Base

Prep Cheese and Slurry

If not pre-shredded, shred or chop the American, cheddar and Monterey Jack cheeses into small pieces so they melt evenly. In a small bowl, whisk cornstarch with cold water until smooth to make a slurry.

Sweat Aromatics

In a medium saucepan over medium heat, melt the unsalted butter. Add the finely diced onion and jalapeño and cook until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Pour in the whole milk and heavy cream and warm gently until small bubbles appear at the edge (do not boil), about 3–4 minutes.

Reduce heat to low. Slowly add the shredded/chopped cheeses in small handfuls, stirring constantly with a rubber spatula or whisk so the cheese melts evenly and the mixture becomes smooth.

Once the cheese is fully incorporated, stir the cornstarch slurry again and add it to the queso. Stir constantly for 1–2 minutes until the dip thickens slightly. If it becomes too thick, stir in up to 2 tablespoons more milk to reach desired consistency.

Stir in ground cumin, smoked paprika, ground black pepper and kosher salt. Taste and adjust seasoning.

Finish & Garnish

Transfer the warm queso to a shallow serving bowl or small slow cooker set to warm.

Top with the prepared ground beef evenly across the surface.

Scatter the drained diced tomatoes, sliced green onions and chopped cilantro over the beef. Drizzle the fresh lime juice over the top and give a final light grind of black pepper if desired.

Serve immediately with tortilla chips alongside for dipping. Keep on low heat and stir occasionally if serving over an extended period to prevent skinning or separation.