epicurious4.5
Queso Dip
American cheese is nonnegotiable in this homemade queso recipe, but you can swap out the Monterey Jack for pepper Jack, Gruyère, Fontina, or cheddar cheese.
👥 6 Servings👤 Sohla El-Waylly📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●grater
- ●pot
- ●saucepan
- ●bowl
- ●whisk
- ●spatula
- ●baking sheet
📝 Preparation Steps
1
Time to do a little knifework: Peel and finely chop 1 small onion. Peel 3 garlic cloves. Finely chop ⅓ cup pickled jalapeños.
2
Using a box grater, coarsely grate 8 oz. American cheese (or tear if using singles) and 8 oz. Monterey Jack cheese (you should have about 4 packed cups). Set aside separately.
. (or more) kosher salt1 tsp. American cheese8 oz. Monterey Jack cheese8 oz
3
Heat 2 Tbsp. unsalted butter in a medium saucepan over medium until foamy, about ⏱️ 1 minute. Reduce heat to medium-low and add onions. Using a Microplane, finely grate garlic into pot; season with 1 tsp. salt. Cook, stirring occasionally, until onions are tender but haven’t developed any color, about ⏱️ 3 minutes. Add 2 tsp. ground cumin and ½ tsp. cayenne pepper and cook, stirring frequently, until aromatic, about ⏱️ 30 seconds. Stir in 1¾ cups milk and bring to a bare simmer.
. (or more) kosher salt1 tsp. unsalted butter2 Tbsp. ground cumin2 tspmilk2 cups
4
Meanwhile, whisk 1 Tbsp. cornstarch and remaining ¼ cup milk in a small bowl until smooth. By mixing the cornstarch with a portion of the milk before adding it into the pot, you greatly reduce your chance of lumps. (You can also shake milk and cornstarch together in small lidded jar.)
. (or more) kosher salt1 tsp. cornstarch1 Tbspmilk2 cups
5
Add cornstarch mixture to pot and bring to a simmer over medium heat. Cook, stirring constantly, until mixture is thickened (it should coat the back of your spatula) and cornstarch is hydrated—it should simmer for 1 full minute. This is important: If your cornstarch isn't fully hydrated, your queso will be grainy and floury rather than thick and creamy.
6
Reduce heat to medium-low and add American cheese. Stir vigorously with a spatula, taking care not to let mixture bubble, until cheese is fully melted, about ⏱️ 3 minutes.
7
Add Monterey Jack cheese one handful at a time, stirring vigorously to incorporate fully before adding the next and adjusting heat as needed so mixture doesn't bubble, about ⏱️ 30 seconds between additions and ⏱️ 4 minutes total. After adding all the cheese, stir vigorously to ensure that all cheese is melted, about ⏱️ 1 minute (it will look thick and stringy).
8
Remove from heat and stir in 1 Tbsp. pickling liquid and half of jalapeños. Taste and add more salt if needed. Garnish with remaining jalapeños.
9
Arrange chips on a platter or baking sheet. Serve queso right out of the pot so it stays warm and can be easily reheated over medium-low heat if needed. If you’re feeling real extra, set pot over another pot or large bowl filled with hot water so it stays gooey for longer.
Chips (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...