Andy Montoya
Queso is a Mexican dip that is easy to make at home and is incredibly delicious. It is cheesy, creamy, and full of fresh flavour. The key ingredients are cheese, milk, and chiles, with the option to add pickled jalapeños. The cheese you choose for your queso is up to you, but for the smoothest dip, opt for half cheddar or Monterey Jack and half American cheese. If you don't want to use American cheese, you can add cream cheese to achieve the same creamy texture. The process is simple: cook the onions, garlic, and cumin in butter, then add milk and bring to a gentle simmer. Whisk in some milk mixed with cornstarch, add the cheese, and season to taste.
| Characteristics | Values |
|---|---|
| Type | Mexican cheese dip |
| Ingredients | Cheese, milk, butter, onion, garlic, cumin, salt, chiles, tomatoes, coriander, jalapeños, cayenne, pepper jack cheese, cream cheese, cheddar, cilantro, pickled jalapeños, green chillies, char-grilled capsicums, evaporated milk, cornstarch, onion powder, garlic powder, ancho chilli, guacamole, chipotle Tabasco sauce |
| Texture | Silky smooth, creamy |
| Taste | Spicy, tangy, addictive |
| Time | 5 minutes, 15 minutes |
| Quantity | 2.5 cups, 4.5 cups |
| Serving | 8 servings |
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What You'll Learn
Choosing the right cheese
The cheese you choose for your queso can make a big difference in terms of flavour and texture. For a smooth and creamy texture, American cheese is a good option. It often comes with stabilizers added, which can help keep your queso smooth and creamy. You can use either the individually wrapped slices or a block of cheese from the deli. If you can't get your hands on American cheese, you can still achieve a similar texture by adding some cream cheese, which also contains stabilizers. Cream cheese also adds a nice tangy flavour to your queso.
If you're not a fan of American or cream cheese, you can use other types of cheese, such as cheddar or Monterey Jack. These cheeses melt well and will give your queso a nice, creamy texture. However, keep in mind that your dip might not be as smooth as it would be with American or cream cheese. If you're looking for a kick of spice, Pepper Jack cheese is a great option. It adds a similar creaminess to your queso while bringing some extra flavour.
When choosing your cheese, it's best to avoid pre-shredded varieties. These often have a potato starch coating that can inhibit smooth melting. Instead, buy a block of cheese and shred it yourself to ensure the best results.
Additionally, the amount of cheese you use can vary depending on your preference. Some recipes call for equal parts of different cheeses, while others use a single type of cheese as the base. You can also adjust the thickness and chunkiness of your queso by altering the amount of cheese you use.
Finally, don't be afraid to experiment with different types of cheese to find your favourite combination. Queso is a versatile dish, and you can easily adjust the flavour and texture to your liking.
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Using the correct thickening agent
To make queso, you'll need a thickening agent to achieve that signature silky-smooth texture. While flour and cornstarch are common thickening agents, they can sometimes result in doughy blobs in the cheese. Instead, a slurry made of cornstarch and cold milk is your best bet. Cornstarch, or cornflour, acts as a thickener for sauces because its fine particles quickly absorb water, creating a thicker sauce. It also prevents the proteins within the queso from sticking together, maintaining a smooth and pourable consistency.
To make the slurry, start with one tablespoon of cornstarch per cup of cold milk, whisking them together. You can then add more cornstarch to the liquid as needed. Cold milk is ideal for a creamy queso, but if you don't have any milk, you can substitute cold water. If you don't have cornstarch, you can use flour, but be prepared to use more of it. You'll need about 3 ½ tablespoons of flour with 2 tablespoons of fat like oil or butter.
Another way to ensure a smooth queso is to coat the grated cheese with cornstarch before adding it to the sauce. This ensures even distribution and prevents clumping. Additionally, when adding the cheese to the sauce, do so gradually, whisking constantly to ensure a smooth, lump-free mixture.
If you're making queso from scratch, you can also adjust the thickness by altering ingredient quantities or preparation methods. For example, you can use different types of cheese or adjust the amount of liquid in the recipe.
Remember, the key to success when making queso is patience. Keep the temperature low and stir frequently to avoid scorching the dairy products.
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Adding spices and vegetables
When making queso, it's important to sauté your vegetables and spices together on the stove to build flavour. Start by melting butter over medium heat, then add your aromatics: onion, garlic, and, if you like a kick, jalapeños or green chillies. You can also add diced tomatoes at this stage. Sauté until the vegetables are soft and translucent, but not browned.
Next, add your spices and stir to combine. Spices like chilli powder, cumin, garlic powder, and cayenne pepper will add depth and heat to your queso. You can also add a pinch of Mexican oregano and smoked paprika for a subtle smokiness. If you're using ancho chilli powder, add it now – its subtle smokiness and depth of flavour are a key ingredient in a good queso recipe.
Once your spices are combined, you can slowly drizzle in evaporated milk, stirring as you go. It's important to add the milk slowly and let it heat through before adding more. Cook until everything is warmed and slightly thickened. Finally, turn the heat to low and stir in your cheese. Keep stirring until everything is melted and combined, then taste and adjust the seasoning as needed. You can add more salt, cumin, or extra jalapeños for spice.
If you're serving your queso with vegetables, it's best to keep the dip warm in a slow cooker or fondue pot to maintain its ideal texture. You can also add more milk or water to adjust the consistency if it becomes too thick.
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Melting the cheese
Once you've selected the cheese, the next step is melting it evenly and smoothly. Start by preparing your other ingredients, such as sautéing onions, garlic, and spices in butter until translucent and fragrant. Then, add milk and bring it to a gentle simmer. At this point, you can add cornstarch, whisking it with the milk to help thicken the mixture and achieve the perfect queso consistency.
Now, it's time to add the cheese. Start by adding a handful of the chopped or shredded American cheese to your saucepan, stirring continuously until it's completely melted. Repeat this process until all the American cheese has been incorporated. If using other types of cheese, such as pepper jack, follow the same process, adding the cheese in batches and stirring until melted. It's important to maintain a low temperature and be vigilant to avoid scorching the dairy products, which would require starting over.
For an extra kick, you can include pepper jack cheese in your queso. Add the shredded pepper jack cheese in batches, stirring continuously until each addition is fully melted and combined. This process ensures that the cheese is evenly incorporated and melts smoothly. Remember to reserve a small portion of the pepper jack cheese to sprinkle on top of your queso as a garnish.
By following these steps and taking your time, you'll end up with a deliciously melted queso that is smooth, creamy, and perfect for dipping. Enjoy the process, and don't be afraid to adjust the recipe to your taste preferences!
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Serving and storing
When serving queso, it is important to remember that it is best enjoyed warm. If you are serving it as a dip, transfer it to a serving dish and sprinkle with shredded cheese. You can also add toppings like guacamole and sauces. If you are serving it as a sauce, pour it over nachos, vegetables, or meats.
Queso can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the desired amount back into a saucepan and warm over medium heat, stirring occasionally, until it reaches your desired temperature. You can also reheat it in the microwave in 30-second intervals, stirring in between, until warm.
If you have a large batch of queso and want to store it for later, you can freeze it in airtight containers for up to 2 months. To thaw, place it in the refrigerator overnight, then reheat it on the stovetop or in the microwave as mentioned above.
It is important to note that the consistency of the queso may change after freezing and thawing. It may become grainy or separate, but this does not affect the taste. Simply stir it well before serving to help bring it back to a smoother consistency.
Additionally, if you are storing queso for later, you might want to consider portioning it into smaller containers. This makes it easier to thaw and reheat only what you need, rather than having to thaw and reheat the entire batch at once.
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Frequently asked questions
For the smoothest and creamiest queso, American cheese is the best option. The individually wrapped slices or block cheese from the deli counter are perfect. If you don't want to use American cheese, you can use cheddar or Monterey Jack and add some cream cheese to achieve a similar texture.
Aside from cheese, you will need milk, butter, onion, garlic, and some form of chili or jalapeno. You can also add spices such as cumin, chili powder, and onion powder.
First, melt butter in a saucepan over medium heat. Add diced onions and garlic and cook until the onions are soft and translucent. Then, pour in milk and bring to a gentle simmer. You can then add in your cheese and continue to stir until everything is melted and combined.
To avoid a grainy texture, use cornstarch or cornflour instead of flour as your thickening agent. Additionally, shred your own block of cheese instead of using pre-shredded cheese, as the pre-shredded variety is coated in potato starch which inhibits smooth melting.
