Queso Recipe
Make Queso Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Cheese Sauce
Flavor & Heat
Finish & Garnish
Method
Base Cheese Sauce
Prepare cheeses
Grate the cheddar and Monterey Jack finely and set aside in a bowl. Cut the cream cheese into small cubes so it melts evenly.
Make a roux
In a medium heavy-bottomed saucepan over medium heat, melt the unsalted butter. Once foaming subsides (about 1 minute), add the all-purpose flour and whisk constantly for 1 to 2 minutes until the mixture smells slightly toasty and turns a pale golden color. Do not brown.
Add milk and cream
Slowly pour in the whole milk while whisking continuously to avoid lumps. Add the heavy cream and continue whisking until the mixture is smooth. Bring to a gentle simmer (small bubbles around the edge), stirring frequently, for 3 to 4 minutes to thicken slightly.
Melt cheeses
Lower heat to low. Add the shredded cheddar and Monterey Jack in small handfuls, stirring or whisking after each addition until fully melted and smooth. Add the cubed cream cheese and whisk until incorporated. If the sauce is too thick, add up to 2 tablespoons of additional milk to reach desired consistency.
Season base
Stir in kosher salt and freshly ground black pepper. Keep the sauce on very low heat, stirring occasionally to prevent sticking. Do not let it boil once the cheese is added or it may separate.
Flavor & Heat
Combine tomatoes and spices
In a small skillet over medium heat, add the drained diced tomatoes with green chilies and warm for 1 to 2 minutes to release aroma. Stir in the diced pickled jalapeño, ground cumin, and smoked paprika and cook for another 30 seconds.
Incorporate into cheese
Spoon the warmed tomato-chili mixture into the cheese sauce and stir until evenly distributed. Taste and, if you want more heat, stir in the optional hot sauce a little at a time until desired spiciness is reached.
Finish & Garnish
Brighten and serve
Remove the pot from the heat. Stir in the fresh lime juice and half of the chopped cilantro. Transfer the queso to a warmed serving bowl or small slow cooker set to low to keep warm.
Garnish
Top with the remaining cilantro and the thinly sliced green onions. Serve immediately with tortilla chips, warm soft pretzels, or vegetable sticks.
Storage and reheating
To store, cool to room temperature, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan over low heat, stirring and adding a splash of milk if needed to restore creamy consistency. Alternatively reheat in a microwave in 30-second bursts, stirring between bursts.