epicurious3.8
A Better Queso
Real Cheddar cheese meets charred green chiles in our best recipe for queso. For extra points, serve the molten dip with warmed tortilla chips.
👥 5 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Rhoda Boone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●pot
- ●whisk
- ●slow cooker
📝 Preparation Steps
1
If using fresh chiles: Place 5 large fresh mild green chiles on a foil-lined baking sheet and broil until blistered, 5–⏱️ 7 minutes per side. Place in a bowl, cover with plastic wrap, and steam for ⏱️ 5 minutes. Remove skins, stems, and seeds. Chop chiles, drain on paper towels, and set aside. If using frozen or canned chiles: Drain 1 cup canned or frozen, thawed chopped mild green chiles and squeeze dry in a paper towel. Set aside.
2
Melt 3 Tbsp. unsalted butter in a medium pot over medium-low heat. Add 2 Tbsp. grated onion, 3 garlic cloves, finely grated on a microplane, and ½ tsp. Diamon Crystal or ¼ tsp. Morton kosher salt and cook, stirring, until lightly browned and liquid has evaporated, about ⏱️ 2 minutes. Whisk in 2 Tbsp. all-purpose flour and ½ tsp. ground cumin and cook until lightly browned, 30–⏱️ 60 seconds.
. unsalted butter3 Tbsp(16 oz.) freshly grated cheddar cheese4 cups(8 oz.) freshly grated Monterey Jack cheese2 cups. grated onion2 Tbsp. all-purpose flour2 Tbsp
3
Raise heat to medium and slowly whisk in 1½ cup whole milk. Continue whisking until sauce is thick enough to coat the back of a spoon, about ⏱️ 5 minutes, then lower the heat to medium-low and add the 4 cups (16 oz.) freshly grated cheddar cheese, ¼ cup at a time, followed by 2 cups (8 oz.) freshly grated Monterey Jack cheese, ¼ cup at a time, stirring until cheese has melted completely before adding more cheese.
4
Stir 2 plum tomatoes, seeded and diced, and reserved chiles into the melted cheese mixture. If you prefer a thinner queso, add up to ½ cup more whole milk. Taste and adjust seasoning. Sprinkle with roughly chopped cilantro (for serving) and serve immediately with white corn tortilla chips. Do Ahead: Prepare queso the morning of game day, then reheat on the stovetop over medium heat (or keep it warm in a slow cooker). Editor's Note: This queso recipe was first printed December 2014. Head this way for more of our favorite Super Bowl recipes →
(16 oz.) freshly grated cheddar cheese4 cups(8 oz.) freshly grated Monterey Jack cheese2 cupsplum tomatoes, seeded and diced, drained2Roughly chopped cilantro (for serving)White corn tortilla chips (for serving)
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