Silky Smooth White Queso
Silky Smooth White Queso
Ingredients
- 12 fluid ounces evaporated milk
- 1/2 cup whole milk, or 3/4 cup if not keeping warm
- 8 ounces white American cheese, cubed
- 4 ounces pepper jack cheese, cubed
- 2 ounces cream cheese
- 1/4 white onion, diced
- 4 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon black pepper
- few dashes Tabasco hot sauce, to taste
- 1 dash Worcestershire sauce, to 2 dashes
- 4 ounces fire roasted hatch chilis, canned
- 1 tablespoon olive oil
- pinch salt, to taste
- as needed pico de gallo, for topping
- as needed tortilla chips, for serving
Instructions
- 1
In a small pot, heat the olive oil over medium-low heat. Add the diced white onion and sauté for 2-3 minutes until softened. Then, add the minced garlic and continue to sauté until fragrant, about 1 minute.
⏱️ 4 min
- 2
Once the onions and garlic are fragrant, add the fire roasted hatch chilis to the pot. Let the mixture cook down for a few minutes, stirring occasionally.
⏱️ 3 min
- 3
Stir in a pinch of salt, black pepper, cumin, Worcestershire sauce, and smoked paprika. Allow the spices to bloom for about 1 minute, stirring constantly.
⏱️ 2 min
- 4
Reduce the heat to low. Pour in the evaporated milk and whole milk. Add the cubed white American cheese, cubed pepper jack cheese, and cream cheese to the pot. Increase the heat slightly, to just above low.
⏱️ 2 min
- 5
Cook slowly, stirring frequently, until all the cheeses are completely melted and the sauce is silky smooth and creamy. This may take 5-7 minutes.
⏱️ 7 min
- 6
Stir in a few dashes of Tabasco hot sauce and adjust the salt to taste. If the queso is too thick, you can add a splash more whole milk until desired consistency is reached.
⏱️ 1 min
- 7
Pour the finished queso into a serving bowl. Top with fresh pico de gallo and serve immediately with tortilla chips. For best consistency, keep the queso warm while serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Silky Smooth White Queso
- 12 fluid ounces evaporated milk
- 1/2 cup whole milk, or 3/4 cup if not keeping warm
- 8 ounces white American cheese, cubed
- 4 ounces pepper jack cheese, cubed
- 2 ounces cream cheese
- 1/4 white onion, diced
- 4 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon black pepper
- few dashes Tabasco hot sauce, to taste
- 1 dash Worcestershire sauce, to 2 dashes
- 4 ounces fire roasted hatch chilis, canned
- 1 tablespoon olive oil
- pinch salt, to taste
- as needed pico de gallo, for topping
- as needed tortilla chips, for serving
Instructions
- 1
In a small pot, heat the olive oil over medium-low heat. Add the diced white onion and sauté for 2-3 minutes until softened. Then, add the minced garlic and continue to sauté until fragrant, about 1 minute.
⏱️ 4 min - 2
Once the onions and garlic are fragrant, add the fire roasted hatch chilis to the pot. Let the mixture cook down for a few minutes, stirring occasionally.
⏱️ 3 min - 3
Stir in a pinch of salt, black pepper, cumin, Worcestershire sauce, and smoked paprika. Allow the spices to bloom for about 1 minute, stirring constantly.
⏱️ 2 min - 4
Reduce the heat to low. Pour in the evaporated milk and whole milk. Add the cubed white American cheese, cubed pepper jack cheese, and cream cheese to the pot. Increase the heat slightly, to just above low.
⏱️ 2 min - 5
Cook slowly, stirring frequently, until all the cheeses are completely melted and the sauce is silky smooth and creamy. This may take 5-7 minutes.
⏱️ 7 min - 6
Stir in a few dashes of Tabasco hot sauce and adjust the salt to taste. If the queso is too thick, you can add a splash more whole milk until desired consistency is reached.
⏱️ 1 min - 7
Pour the finished queso into a serving bowl. Top with fresh pico de gallo and serve immediately with tortilla chips. For best consistency, keep the queso warm while serving.
⏱️ 1 min