Randy Chandler
Queso is a Mexican dip that is easy to make and incredibly delicious. It is made with real cheese and has a silky smooth texture. The cheese you choose for your queso is up to you, but for the smoothest dip, it is recommended to use American cheese. You can also use a combination of cheeses, such as cheddar or Monterey Jack, and add cream cheese to achieve a creamy and stabilized texture. The key to making great queso is to be vigilant and patient during the cooking process, keeping the temperature low and stirring constantly to prevent the cheese from scorching or becoming gritty.
| Characteristics | Values |
|---|---|
| Type of Cheese | American, Cheddar, Monterey Jack, Pepper Jack, Cream Cheese |
| Spices | Cayenne, Green Chilli, Jalapeno, Cumin, Coriander, Chili Powder, Garlic Powder, Onion Powder |
| Other Ingredients | Butter, Onion, Garlic, Tomatoes, Milk, Evaporated Milk, Cornstarch, Salt, Celery, Paprika |
| Consistency | Thick, Smooth, Creamy, Grainy |
| Reheating | Warm Slowly Over Low Heat, Add Splash of Milk |
| Storage | Refrigerate in Airtight Container for 3-5 Days |
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What You'll Learn
Choosing the right cheese
The type of cheese you use for your queso can make a big difference in terms of texture and taste. For the smoothest, creamiest, and most stabilized queso, American cheese is the best option. The individually wrapped slices or block cheese from the deli counter are perfect as they have stabilizers added, which keep the queso super smooth and creamy. If you can't get your hands on American cheese, you can still achieve that signature creamy texture by adding some cream cheese.
If you're not a fan of American or cream cheese, you can use other types of cheese, such as cheddar or Monterey Jack. However, keep in mind that your queso might not be as smooth, and it's best to enjoy it immediately. Cheddar, in particular, can make the queso grainy, so it's recommended to grate your own cheese and add extra milk to improve the texture.
For those who like their queso with a kick, pepper jack cheese is a great option. It adds a spicy twist to your dip and pairs well with American cheese. If you're feeling adventurous, you can even experiment with different types of cheese to find your perfect blend. Some people have used sharp cheddar, pepper jack, and even super yellow cheddar with success.
When making queso, it's important to add the cheese in batches and stir constantly to ensure a smooth and creamy consistency. The key to success is patience and vigilance—keep the temperature low and stir frequently to avoid scorching the dairy products. With the right combination of cheeses and techniques, you can create a delicious and addictive queso that's perfect for dipping or pouring over your favorite Mexican dishes.
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Preparing ingredients
Preparing the ingredients for a delicious queso dip is simple and easy. The ingredients you'll need are readily available at your local grocery store.
For a basic queso recipe, you'll need butter, onions, garlic, and chilis. You can use either fresh or jarred jalapeños, depending on your preference. If you're using fresh jalapeños, be sure to remove the seeds and ribs before finely chopping them. You'll also need tomatoes, although some recipes suggest using very little or even omitting them altogether.
The type of cheese you use is important and will impact the texture and taste of your queso. For the smoothest and creamiest queso, it is recommended to use American cheese. Individually wrapped slices or block cheese from the deli counter are perfect as they have stabilizers added. If you don't want to use American cheese, you can still achieve a creamy texture by adding cream cheese. You can also use a combination of cheeses such as cheddar, Monterey Jack, or pepper jack, but be aware that cheddar may make the queso grainy.
In addition to the main ingredients, you'll need cornstarch or cornflour to thicken the queso. Evaporated milk or regular whole milk is also required, and you can adjust the consistency by adding more milk or water if needed. Some recipes suggest using half-and-half instead of milk. Finally, you can add spices such as cumin, chili powder, garlic powder, onion powder, and salt to taste.
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Cooking method
To make queso, you'll need a saucepan or pot, a whisk, and a stove. You can also use a slow cooker or Crockpot to keep the queso warm while serving.
First, melt some butter over medium heat. Then, add diced onions and sauté until they become soft and translucent. You can also add some garlic, cumin, and a bit of salt to taste at this stage. Cook the mixture for around 3 minutes, stirring frequently.
Next, add diced tomatoes (including the juices) and cook for another 2 minutes until the tomatoes are slightly softened. You can also add some green chilis, jalapeños, or other peppers at this stage if you want a spicy queso.
Now, pour in some milk and bring it to a gentle simmer. You can use whole milk, evaporated milk, or a combination of both. You can also add some cream cheese at this stage for a smoother, creamier texture. Whisk the mixture constantly to prevent it from burning.
Once the milk is simmering, slowly drizzle in some more milk mixed with cornstarch to thicken the queso. You can also use cornflour instead of cornstarch. Keep whisking until everything is combined and slightly thickened.
Finally, it's time to add the cheese. Gradually add shredded or grated cheese to the saucepan and stir constantly to ensure a smooth, creamy queso. You can use American cheese, Monterey Jack, cheddar, or a combination of these. Keep the heat low and stir until all the cheese has melted and the queso is well combined.
Taste the queso and adjust the seasoning, if needed. If the queso is too thick, you can gradually stir in some more milk to adjust the consistency.
Serve the queso immediately, or keep it warm in a Crockpot or slow cooker on a low setting.
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Adding spices and extras
For a spicy kick, add cayenne pepper, hot green chillies, or a small jalapeño pepper. If you prefer a milder flavour, opt for mild green chillies, or omit the cayenne altogether. You can also add a fresh jalapeño pepper for extra flavour and heat. If you're using a fresh jalapeño, remember to remove the seeds and ribs before finely chopping and adding to the mix. Alternatively, use jarred jalapeños, which can be added straight to the pot without any preparation. If you're a fan of smoky flavours, add some ancho chilli, or cumin for a subtle smokiness.
If you're looking to bulk up your queso, you can add cooked meats such as chorizo, taco meat, ground beef, rotisserie chicken, or shredded chicken. For a vegetarian option, add some finely diced celery to your onions and garlic for extra flavour.
Finally, don't forget to season with salt and pepper to taste. The amount of salt required will depend on the saltiness of the cheese used, so be sure to taste as you go.
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Reheating and storing
When storing leftover queso, it is important to place it in a tightly sealed container in the fridge. It will last for about a week, but sources suggest it can be stored for up to five days.
Queso can be reheated in a few different ways. The quickest method is to use a microwave, placing the queso in a microwave-safe bowl and heating it in 30-second increments. Stir the queso between each stint to distribute the heat and avoid burning. However, this method is more prone to overheating.
Another option is to use a stovetop, which gives more control over the heating process. Place the queso in a saucepan and warm it slowly over low to medium-low heat, stirring continuously to prevent sticking and scorching.
A slow cooker or crockpot can also be used to reheat queso, using the same low and slow method as the stovetop.
When reheating, it is important to do so gradually to avoid the dip breaking, which means some of the fat separates. Adding a splash of milk can help to thin out the queso without diluting it and will enhance its creamy savouriness.
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Frequently asked questions
For the smoothest queso, use American cheese. You can also use a combination of 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 a similar texture.
In addition to cheese, you will need butter, onions, garlic, milk, and cornstarch or cornflour. You can also add spices such as cumin, chili powder, and cayenne, as well as jalapeños, green chilis, or tomatoes for extra flavor and heat.
First, melt butter over medium heat and sauté onions, garlic, and any spices. Then, add milk and bring it to a gentle simmer. Whisk in cornstarch or cornflour to thicken the mixture. Finally, add shredded or torn cheese and stir until melted and combined.
If your queso is too thick, you can gradually stir in some milk until it reaches your desired consistency. If it's too thin, you can try adding more cornstarch or cornflour.
Queso can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, warm it slowly over low heat on the stove or in the microwave in short increments, adding a splash of milk to adjust the consistency.
