Randy Chandler
Queso is a cheese dip that is often served with tortilla chips or warm tortillas. It is typically made with melted cheese, tomatoes, onions, and jalapeños or chiles for added heat. While there is no one type of cheese that is always used in queso, popular options include American cheese, pepper jack, Oaxaca cheese, Monterey Jack, and cheddar. Some recipes also call for the addition of evaporated milk, heavy cream, or cornstarch to adjust the consistency and texture of the dip.
| Characteristics | Values |
|---|---|
| Cheese types | Chihuahua, Monterey Jack, Cheddar, Manchego, Oaxaca, Queso Fresco, Goat Cheese, Quesillo, Mozzarella, American, Colby Jack, Cream Cheese, Pepper Jack |
| Other ingredients | Evaporated milk, Cornstarch, Cumin, Oregano, Green Chiles, Garlic, Onion, Cilantro, Tomatoes, Salt, Chili Powder, Chorizo, Taco Meat, Tortillas |
| Preparation | Melt cheese over medium-high heat, stirring constantly. Add other ingredients and spices. Can be prepared in a slow cooker or crockpot. |
| Storage | Can be stored in an airtight container in the refrigerator for 3-5 days. Do not freeze. |
| Keto-friendly | Not guaranteed; some recipes use flour or cornstarch |
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What You'll Learn
White American
To make a simple white queso dip, you will need:
- White American cheese
- Evaporated milk
- Cornstarch
- Spices (e.g. cumin)
- Chilli (e.g. green chilli, jalapeno)
First, heat the evaporated milk over medium-high heat in a small saucepan. Stir in the cornstarch and whisk to combine. Once it starts to bubble, reduce the heat to low and immediately stir in the cheese in batches. Keep whisking while the cheese melts, and once it is creamy, add more cheese. Once all the cheese has been added, you can add in other cheeses, such as shredded mozzarella, or extra spices and ingredients.
Some recipes suggest adding cream to the mixture to prevent the cheese from curdling and to stop it from hardening as it cools. You can also add other ingredients such as garlic, onion, salt, and chilli powder.
Queso can be served warm with tortilla chips, or used as a sauce on dishes such as enchiladas. It can be reheated in the microwave or on the stove, and stored in an airtight container in the fridge for 3-5 days.
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Monterey Jack
Queso is a Spanish word that means "cheese", and it typically refers to a hot cheese dip that is frequently eaten with tortilla chips. Mexican and Tex-Mex restaurants often feature queso on their appetizer menu.
Queso is made with different types of cheese, and one of the most popular types is Monterey Jack. Monterey Jack is a semi-hard cheese with a creamy texture and a mild, buttery flavour. It is an excellent melting cheese, which makes it perfect for queso. When making queso with Monterey Jack, it is important to shred the cheese before adding it to the dip to ensure that it melts evenly.
In addition to the cheese, other ingredients commonly added to queso include evaporated milk, cornstarch, garlic, onion, cumin, chilli powder, and fresh or canned tomatoes and chillies. To prevent the queso from curdling, cream or cream cheese can be added.
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Cheddar
Some recipes suggest using a combination of cheeses, such as cheddar, Monterey Jack, and cream cheese. This creates a smooth and creamy dip with a slight tang. To make the dip even creamier, heavy cream can be added to the mixture.
When making queso with cheddar, it is important to shred the cheese before adding it to the dip. This allows the cheese to melt more easily and creates a smoother texture. It is also important to stir the dip constantly while the cheese is melting to ensure a homogeneous mixture.
In addition to the cheese, other common ingredients in queso include evaporated milk, cornstarch, garlic, onion, cumin, chili powder, and Rotel (canned diced tomatoes with green chilies). These ingredients add flavour and texture to the dip, making it a perfect appetizer or snack.
Overall, using cheddar as the base cheese for queso creates a sharp, creamy, and delicious dip that can be enjoyed with tortilla chips or warm tortillas.
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Cream cheese
For a vegan queso, cream cheese can be replaced with dairy-free alternatives, and the milk can be substituted with cashew milk or oat milk. This version still delivers a rich and creamy texture, without the use of dairy products.
When making a queso recipe with cream cheese, it is important to use softened cream cheese at room temperature, cut into cubes. This ensures that the cream cheese blends smoothly with the other ingredients. Additionally, the use of cream cheese allows for flexibility in the choice of cheese, as it provides a stable base for the dip.
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Oaxaca
Queso, which is Spanish for "cheese", is a hot cheese dip that is often served with tortilla chips as an appetizer in Mexican and Tex Mex restaurants. It is typically made by melting cheese and adding dairy, spices, and flavours. While there are many types of cheese that can be used to make queso, in Mexico, one would typically find Chihuahua, Cotija, or Oaxaca cheese being used.
To make queso with Oaxaca cheese, you can follow a simple recipe by combining evaporated milk, cornstarch, and Oaxaca cheese in a saucepan over medium heat. Stir the mixture constantly while the cheese melts to ensure a smooth and creamy texture. Once the cheese has melted, you can add in your choice of spices and flavours, such as cumin, garlic, or green chiles. Keep in mind that Oaxaca cheese has a distinct tangy flavour, so choose your additional ingredients accordingly.
If you are looking for a more authentic Mexican queso, you can also add in some other types of Mexican cheese along with the Oaxaca. Chihuahua and Monterey Jack are commonly used in Mexico and can be found in many queso recipes. You can also add in some queso fresco or Cotija cheese for extra sharpness and tang.
When making queso with Oaxaca cheese, it is important to note that it can thicken as it cools, so you may need to thin it out with some dairy or water. Additionally, queso does not freeze well and can become grainy when thawed and reheated, so it is best to make it fresh and consume it within a few days.
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Frequently asked questions
There are many types of cheese that can be used for queso, including Monterey Jack, white American, cheddar, Oaxaca, Asadero, Manchego, and Chihuahua.
This is subjective, but a popular option is Velveeta, which is often used in restaurants.
Again, this is subjective, but a simple and popular recipe includes white American cheese, evaporated milk, and spices such as jalapenos, chili powder, and cumin.
Cut your chosen cheese into 1-inch cubes and place them in the crockpot with other desired ingredients. Stir incrementally to ensure everything melts evenly.
To avoid lumps, use freshly grated cheese and heat the queso over low heat. If your queso is already lumpy, try adding more milk and stirring until it reaches your desired consistency.
