Andy Montoya
There are many different types of cheese that can be used to make queso, a Mexican cheese dip. The type of cheese used depends on the desired taste and texture. For a smooth and creamy texture, American cheese is a popular choice. White American cheese, in particular, is often used to make queso blanco, or white queso, which is similar to the white cheese sauces served in Mexican restaurants. Other types of cheese that can be used to make queso include cheddar, Monterey Jack, queso fresco, goat cheese, and quesillo. To achieve a creamy texture without using American cheese, some recipes call for adding cream cheese.
| Characteristics | Values |
|---|---|
| Cheese type | Queso asadero, Monterey Jack, Cheddar, American, Queso Fresco, Goat Cheese, Quesillo |
| Texture | Smooth, creamy, thick |
| Ingredients | Milk, butter, green chillies, cumin, garlic powder, onion powder, cayenne pepper |
| Equipment | Saucepan, double boiler |
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What You'll Learn
Monterey Jack, Cheddar, or American cheese
When it comes to making queso, the type of cheese you use is important. While there are many types of cheese that can be used, such as queso fresco, goat cheese, and quesillo, American cheese, Cheddar cheese, and Monterey Jack cheese are three popular choices.
American cheese is a common choice for making queso, as it melts well and is affordable. It can be found at most grocery stores, either pre-sliced or in blocks that can be grated at home. American cheese creates a creamy and smooth texture for the queso dip, and it pairs well with spices such as cumin, garlic, and cayenne pepper.
Cheddar cheese is another option for making queso, but it's important to use a mild or sharp variety of white or yellow cheddar to achieve the best smoothness. Pre-shredded cheddar cheese should be avoided as it contains additives that prevent proper melting. Extra sharp cheddar can also make the queso grainy.
Monterey Jack cheese is a third option and is often used in combination with American cheese. It contributes to the creamy and smooth texture of the dip and can be shredded or torn into slices.
When making queso, it's essential to grate the cheese yourself instead of using pre-shredded cheese, as this can affect the smoothness of the final product. Additionally, using a double boiler or a saucepan over low heat can help prevent the cheese from burning.
By choosing any combination of American, Cheddar, or Monterey Jack cheese, and following the proper preparation techniques, you can create a delicious and smooth queso dip.
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Add-ins: cumin, garlic, onion, butter
Cumin, garlic, onion, and butter are all common ingredients in queso, and you can easily adjust the quantities to suit your taste.
To start, melt some butter in a saucepan over medium heat. Then, add your diced onion and cook until it's softened and translucent. This should take around 5 minutes, and the onion will become sweet. Next, add your garlic and cook until it's fragrant, which should only take about 30 seconds. You can also add some jalapeños at this stage if you want to give your queso a kick.
Now it's time to add your spices. Cumin is a great addition, giving your queso a hint of smoky spice. You can also add other spices like chili powder, paprika, cayenne pepper, and black pepper to taste. If you're using dried spices, you might want to add a little extra liquid to the pan to stop the spices from burning and help them combine with the other ingredients.
Finally, add your milk and cheese. For a smooth queso, go for American cheese, or a combination of cheddar or Monterey Jack with some cream cheese. If you're using block cheese, grate it yourself for the best texture and increase the butter for a rich, creamy consistency.
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Evaporated milk vs. whole milk
Queso is a Mexican cheese dip that can be made in a variety of ways, depending on the desired consistency and flavour. While the type of milk used can vary, the cheese is an important component. Most recipes use American cheese, while others suggest Monterey Jack, cheddar, or a blend of these. Some recipes also call for cream cheese, which adds a tangy flavour.
Evaporated milk is often used in queso recipes, as its reduced water content—60% of its water is removed—results in a thicker consistency than standard milk. This aids in creating a creamier sauce and helps to prevent the oil from separating and causing graininess. When using evaporated milk, it is important to add it slowly while stirring constantly, allowing it to heat through gradually. Additionally, evaporated milk can be substituted for cream in recipes, but it should not be confused with condensed milk, which is sweeter and better suited for baked goods.
On the other hand, whole milk is also used in queso recipes, especially when the sauce becomes too thick. Adding whole milk can help thin out the sauce to the desired consistency. It is worth noting that whole milk has a higher water content than evaporated milk, so the amount added should be adjusted accordingly.
In summary, while both evaporated milk and whole milk can be used in queso recipes, they serve different purposes. Evaporated milk is ideal for creating a creamier, smoother sauce due to its thicker consistency, while whole milk is useful for adjusting the thickness of the sauce if it becomes too thick. It is important to note that evaporated milk should be heated gradually and cannot be substituted in a 1:1 ratio with whole milk.
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Spicing it up: cayenne, green chilis, jalapenos
When it comes to adding some heat to your queso, you have several options. Cayenne, green chillies, and jalapenos are all popular choices, and each will bring a different flavour and spice level to your dip.
Let's start with cayenne. Cayenne pepper is a hot pepper with a Scoville rating of 30,000 to 50,000 units. It has a pungent heat and a grassy, chile pepper flavour. If you're looking for a spicy queso, cayenne is a great choice. However, use it sparingly, as a little goes a long way. You can also substitute cayenne with chilli powder if you don't have any to hand.
Green chillies are another popular choice for adding spice to queso. They have a unique, earthy heat and flavour. New Mexico green chillies are a great option, but they can be hard to find and are only available for a short time. Alternatively, you can use Anaheim peppers or poblano peppers. If you're short on time, you can use canned green chillies, which will save you about 25 minutes of preparation.
Finally, jalapenos are a versatile option for adding spice to your queso. With a Scoville rating of 2,500 to 10,000 units, they are milder than cayenne peppers but still offer a spicy bite. Jalapenos have a thicker flesh than cayenne peppers, so they will add more bulk to your queso. If you're substituting jalapenos for cayenne, you may need to add an external source of capsaicin to achieve the same level of spice.
Remember, when it comes to spice, it's always better to start with a smaller amount and add more to taste. You can always add more heat, but it's harder to cool down a dish that's too spicy!
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Melting methods: double boiler, crockpot, saucepan
To make queso, you can use a crockpot, double boiler, or saucepan. Each method has its own advantages and considerations.
Crockpot
Using a crockpot or slow cooker is a convenient option for making and serving queso, especially for parties or gatherings. It allows the queso to stay warm and melty for hours, eliminating the need for frequent reheating. This method is suitable for those who prefer a set-it-and-forget-it approach, as the slow cooker handles most of the work after a few minutes of preparation.
Double Boiler
A double boiler is an effective way to melt cheese evenly and smoothly without the risk of burning. It involves using a glass or metal bowl fitted over a saucepan with boiling water. This method requires frequent stirring to ensure consistent melting. If you don't have a dedicated double boiler, you can create a similar setup by placing a skillet with water on the stove and setting a pot with the ingredients on top.
Saucepan
Using a saucepan directly over low heat is another straightforward method for melting cheese. This approach requires careful monitoring to prevent the cheese from burning. It is crucial to stir the cheese constantly and consistently. Adding milk can help thin out the queso if it becomes too thick.
Regardless of the melting method chosen, temperature control is essential to achieving the desired consistency. Keeping the heat low and stirring frequently helps prevent graininess and ensures a smooth, creamy queso.
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Frequently asked questions
American cheese is the best option for a smooth and creamy queso. White American cheese is often used in Mexican restaurants for their queso blanco.
Monterey Jack is a good melting cheese and can be used in combination with American cheese. You can also use cream cheese to help achieve a smooth and creamy texture.
Stay away from hard or firm cheeses. Pre-shredded cheese is also not recommended as it contains additives that prevent it from melting properly.
Milk, butter, green chillies, cumin, garlic powder, onion powder, and cayenne pepper.
Adjust the spice level by adding more or less cayenne pepper. For a milder flavour, use mild green chillies and skip the cayenne. For a spicier kick, add hot green chillies or a jalapeno pepper.
