This Chipotle queso is made with Monterey Jack, sharp white cheddar, smoky chipotle peppers, and fresh serranos, with just the right kick. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This Chipotle queso is simple to pull together in one pan, but feels restaurant-quality.
INGREDIENTS FOR THE QUESO
– Whole milk
– Onion
– Serrano peppers
– Chipotle peppers
– Garlic
– Cornstarch
– Water
– Sour cream
– Monterey Jack cheese
– White cheddar
– Tomato
– Salt
In a saucepan, heat the milk over medium heat. Add the onion, serrano peppers, chipotle pepper, and garlic, stirring to combine.
STEP 1: SIMMER THE AROMATICS
STEP 2: THICKEN THE BASE
Mix the cornstarch with water to make a slurry. Stir it into the milk mixture and bring to a gentle simmer, whisking often until slightly thickened.
STEP 3: ADD SOUR CREAM
Lower the heat to very low. Whisk in sour cream until fully blended into the sauce.
STEP 4: MELT THE CHEESES
Add the cheese in small handfuls, stirring until each addition is fully melted before adding more. Keep the heat low to prevent graininess.
STEP 5: FINISH AND SERVE
Fold in chopped tomato, adjust salt to taste, and remove from heat. Let cool slightly—it will continue to thicken as it rests. Serve warm with tortilla chips.
PRO TIPS
- Maintain low heat while heating to prevent a gritty texture
- Leave the serrano seeds in for a spicier queso, or reduce to one pepper for a mild flavor
THIS RECIPE IS RESTAURANT QUALITY
Once you master the low-and-slow cheese melt and balance the peppers to your taste, you’ll have a queso that rivals the restaurant version every single time
GET THE FULL RECIPE
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