White Queso
Smooth, mild white cheese dip like the one Mexican restaurants bring with the chips. White American cheese melted slowly with milk, green chiles and a little cumin. Done in 15 minutes on the stove.
Smooth, mild white cheese dip like the one Mexican restaurants bring with the chips. White American cheese melted slowly with milk, green chiles and a little cumin. Done in 15 minutes on the stove.
White Queso
Ingredients
- 1 lb (450 g) white American cheese, from the deli counter, cubed
- ½ cup whole milk, plus more as needed
- 1 tablespoon butter
- 2 cans (4 oz each) chopped green chiles
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- cayenne pepper, to taste
- tortilla chips, to serve
Instructions
- Melt the cheese.
Put the cheese, milk and butter in a medium saucepan over low heat. Stir steadily until the cheese has melted completely, 5 to 8 minutes. Keep the heat low the whole time.
- Add the seasonings.
Stir in the green chiles with their liquid, the cumin, garlic powder, onion powder and a pinch of cayenne. Stir until smooth.
- Adjust.
Thin with a splash of milk if the queso is thicker than you like. Taste and add more cayenne or spices if you want them.
- Heat and serve.
Warm for about 2 minutes more, until hot all the way through. Serve right away with tortilla chips.
Notes
The cheese matters: White American cheese melts into a smooth sauce because it contains emulsifying salts. White cheddar, Monterey Jack and pepper jack will turn grainy or oily on their own. Ask for it sliced or in a block at the deli counter, and have them cut it thick.
Keep the heat low: If the sauce looks grainy or the fat separates, take the pan off the heat and whisk in a splash of warm milk until it comes back together.
Go easy on the spices: The garlic and onion powder here are half of what many versions use. Taste before adding more, since cumin and garlic powder get strong as the sauce sits.
More heat or a different flavour: Use a can of drained jalapeños in place of one can of green chiles, or add a spoonful of the jalapeño brine instead of the butter. Stir in cooked chorizo or ground beef to turn it into a meal.
Making it ahead: Keep it in the fridge for up to 4 days. Reheat over low heat with a splash of milk, stirring often, or in the microwave at 50% power in short bursts.
Keeping it warm: Move it to a small slow cooker set to warm, and stir now and then.
