Queso Recipe
Warm white American cheese melts gently with milk, butter, and green chiles into a silky, scoopable dip with toasty cumin and a touch of cayenne.
Equipment
- Saucepan
- Double Boiler
Ingredients
- 1/2 pound white american cheese
- 1/4 cup milk (maybe more if you want it thinner)
- 1 tablespoon unsalted butter
- 1 4 oz can green chili's
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1/8 tsp cayenne pepper - a pinch
Instructions
- Place the white American cheese, milk, and butter in a saucepan over low heat. Keep the mixture calm rather than bubbling so the cheese begins to soften gradually.
- Stir often as the cheese melts into the milk and butter. Continue until the queso looks glossy and falls from the spoon in a smooth ribbon with no unmelted pieces.
- Mix in the drained green chiles, cumin, garlic salt, and cayenne pepper. Stir until the chiles are evenly distributed and the spices smell warm and savory.
- Loosen the queso with additional warm milk, adding 1 tablespoon at a time as needed. Stop when it reaches a thick but easy-to-scoop consistency that coats a tortilla chip.
- Bring the queso to the table right away while it is warm. The dip will thicken as it cools, so its best texture is soft, glossy, and flowing.
Notes
Heat control: Keep the heat low and steady while melting. High heat can tighten the milk proteins, causing oily separation or a grainy texture.
Party serving: Transfer the warm dip to a small slow cooker set to warm. Stir occasionally around the edges and add a splash of warm milk if it thickens over time.
Reheating: Warm leftovers gently in a saucepan over low heat with a splash of milk, or microwave in 20-second bursts at 50 percent power, stirring after each burst.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.