Andy Montoya
Queso, or chile con queso, is a spicy cheese dip that is often served with tortilla chips or nachos. It can be made with a variety of cheeses, including Monterey Jack, White Cheddar, Asadero, Oaxaca, Mozzarella, and White American. Some recipes also include additional ingredients such as chorizo, jalapeños, chili powder, and cumin. While the specific type of cheese used in queso can vary, it is known for its creamy, spicy texture and is a popular dish in Mexican cuisine.
| Characteristics | Values |
|---|---|
| Other names | Cheese dip, chile con queso, nacho cheese |
| Typical ingredients | Cheese, milk, butter, green chillies, cumin, garlic powder, onion powder, cayenne pepper, nutmeg, red pepper, salt, pepper, chorizo, cornstarch |
| Cheese types used | White American, Mozzarella, Monterey Jack, Oaxaca, Muenster, Chihuahua, Asadero, Cheddar, Provolone, Swiss, Velveeta, Queso Quesadilla, Queso Chihuahua, Queso Oaxaca |
| Texture | Creamy, thick |
| Spice level | Variable, from mild to very spicy |
| Diet suitability | High in protein and fat, low in carbs; can be made gluten-free and keto-friendly |
| Typical uses | Dip for tortilla chips, drizzle over tacos, sauce for nachos |
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What You'll Learn
Queso Blanco
In terms of texture, queso blanco can vary from firm to soft, depending on the region. For example, in Puerto Rico and the Dominican Republic, it is a firm cheese used for frying, while in Mexican cuisine, it is often a softer cheese that does not melt when heated. Instead, it becomes soft and is used in dishes like tacos, burritos, and nachos.
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Monterey Jack
Queso, which simply means "cheese" in Spanish, has come to refer to a specific type of spicy cheese dip, or "chile con queso", in American and Canadian culture. It is often served with tortilla chips, tacos, or nachos.
When making queso, it is important to constantly whisk the cheese as it melts to ensure a creamy blend. This can be done in a saucepan over low heat, or in the oven.
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Oaxaca Cheese
Queso Oaxaca, also known as quesillo and queso de hebra, is a white, semi-hard, low-fat cheese that originated in Mexico. It is named after the state of Oaxaca in southern Mexico, where it was first made. The name "quesillo" is the one given by the region where it originated, but it later adopted the name "Oaxaca cheese". The cheese is available in several different shapes.
Oaxaca is a member of the pasta filata cheese family. Though the pasta filata process is originally from Italy, the tradition is believed to have been brought over to Mexico by Dominican monks who settled in Oaxaca. Water buffalo milk—which is typically used to make mozzarella—was unavailable, so they used the more accessible cow’s milk instead. Oaxaca cheese is traditionally only made with cow's milk.
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Mozzarella
Overall, mozzarella is a versatile and popular cheese that is enjoyed in many different dishes and preparations around the world.
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Spices
Queso, or "chile con queso", is a spicy cheese dip that is often served with tortilla chips, tacos, or nachos. It is made with a variety of cheeses, most commonly white American cheese, but also Monterey Jack, Oaxaca, Mozzarella, Muenster, Chihuahua, Asadero, and Fontina. Some recipes also include chorizo, a spiced sausage, to make it a more toothsome and meaty version called "queso fundido".
The spice level of queso can vary from mild to extremely spicy, depending on personal preference. Spices and seasonings commonly added to queso include cayenne pepper, chili powder, nutmeg, red pepper flakes, salt, black pepper, cumin, and garlic powder. Some recipes also include green chiles, poblano peppers, or jalapeños for added heat.
In addition to the spices and cheese, other ingredients used to make queso include milk, butter, cornstarch, and evaporated milk. Some recipes also call for flour or cornstarch as a thickening agent, though these are not keto-friendly options.
Queso blanco, a type of white cheese, is a key ingredient in many Mexican dishes and can be made with cow's milk or a combination of cow's and goat's milk. It is also a popular cheese in other Latin American countries, such as the Dominican Republic, Nicaragua, Puerto Rico, and Venezuela, where it is used for frying and often paired with sweet or savoury dishes.
Overall, queso is a versatile and delicious spicy cheese dip that can be customised to suit a variety of tastes and dietary preferences.
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Frequently asked questions
"Queso" means "cheese" in Spanish. In the US and Canada, it refers to a specific spicy cheese dip, or "chile con queso", which is 'chili (peppers) with cheese'.
Queso can be made with any cheese, from provolone to cheddar to mozzarella to pepper jack to Swiss. However, white American cheese is a common choice, as it melts well and has a good consistency. Other options include Monterey Jack, Oaxaca, Muenster, Chihuahua, Asadero, and small amounts of Mozzarella.
White queso is a type of queso that is often served in Mexican restaurants as a dip for tortilla chips or sauce for nachos. It is typically made with white American cheese, milk, butter, and spices such as cumin, garlic powder, onion powder, and cayenne pepper.
To make white queso, start by heating milk in a saucepan over medium heat. Stir in cornstarch, then add white American cheese and shredded mozzarella, stirring constantly until melted. Season with jalapenos, chili powder, nutmeg, red pepper, and salt and pepper.
Yes, queso can be made gluten-free by avoiding recipes that use flour as a thickening agent. Instead, opt for recipes that use cornstarch or no thickener at all.
