25-Minute Chipotle Queso Recipe
This velvety Chipotle cheese sauce is a simple, single-pot creation that blends fresh chili peppers, cheese, and seasonings to create the perfect accompaniment for corn chips or as a topping for various Mexican-inspired dishes. The recipe offers a quick way to prepare a flavorful dip that can elevate your snacking or dining experience.
Ingredients
- 2 tablespoons butter
- 2 tablespoons Yellow onion Finely chopped
- 2 tablespoons Poblano pepper Seeded and finely chopped
- 1 tablespoon Jalapeño pepper Seeded and minced (adjust to taste)
- 1 Clove garlic minced
- 1 teaspoon Chipotle pepper in adobo sauce Finely chopped (optional for extra smokiness)
- 1 tablespoon Cornstarch
- 1 can Evaporated milk 1 can = 12 ounces
- 2 cups Monterey Jack cheese Freshly grated
- 1 cup Strong white cheddar cheese Freshly grated
- 1 Roma tomato Seeded and finely chopped
- ¼ teaspoon Ground cumin
- ¼ cup Diced fresh cilantro Can be used as an optional garnish
Salt to taste
Tortilla chips for serving
Instructions
- Prepare Your Ingredients: Gather and measure all ingredients for the queso recipe to ensure a smooth cooking process. Grate the cheeses yourself for the best texture. Pre-chopping the peppers, onion, garlic, and tomato will save you time during cooking.
- Sauté the Aromatics: Using a medium-sized pot, gently heat the butter on moderate flame until it liquefies. Add the finely chopped yellow onion, poblano pepper, and jalapeño. Cook the vegetables for approximately 2–3 minutes, mixing them periodically, until they become tender and release their aromatic flavors. Incorporate the finely chopped garlic and continue cooking for 30 seconds, preventing it from scorching.
- Incorporate the Spices: Stir in the chipotle pepper (if using) and the ground cumin. Let the spices bloom for about 15 seconds to enhance their flavors.
- Thicken the Base: Sprinkle the cornstarch over the sautéed vegetables and mix well to coat evenly. While continuously whisking to prevent clumps from forming, slowly add the evaporated milk in a steady stream. Stir the concoction regularly as you heat it to a low, steady boil. Let it thicken for 2–3 minutes.
- Melt the Cheese: Reduce the heat to low. Add the grated Monterey Jack and sharp white cheddar cheese in small handfuls, stirring constantly to ensure each batch melts completely before adding the next. This step plays a vital role in obtaining a smooth, velvety consistency.
- Finish with Fresh Ingredients: Stir in the diced Roma tomato and adjust the salt to taste. To elevate the flavor profile, consider garnishing the dish with finely chopped cilantro leaves and a splash of fresh lime juice immediately before serving.
- Serve Immediately: Transfer the warm queso to a serving bowl or keep it warm in a small slow cooker set to “low.” Pair with tortilla chips or drizzle over your favorite Mexican dishes.
Notes
- Calories per serving: 220 calories per serving (50g)
- Difficulty: Easy
- Dietary Tags: Gluten-Free, Vegetarian
- Nutritional Info per serving: 15g fat (9g saturated fat), 7g carbohydrates, 0g fiber, 10g protein, 300mg sodium
