Mohamed Shili This delicious queso recipe, inspired by Joanna Gaines, is creamy, hot, and packed with bold flavors! Perfect for a quick snack or party appetizer, it’s made with simple, common ingredients like sharp cheddar and fire-roasted chilis. Whether you’re hosting a gathering or enjoying a cozy night in, this easy dip will be a crowd-pleaser every time.
Recipe Ingredients:
- 2 Tablespoons (28 g) unsalted butter
- ⅓ cup (40 g) finely diced white onion
- 1 Tablespoon minced garlic
- 4 oz (113 g) can fire roasted diced green chilis drained
- ¼ cup (60 g) diced roma tomato or canned petite diced tomatoes juices drained
- 2 teaspoons cornstarch
- ¼ teaspoon ground cumin
- ¼ teaspoon ancho chili powder
- ⅛ teaspoon smoked paprika
- Dash of cayenne pepper for a spicier queso, optional
- ¼ teaspoon ground black pepper
- ¼ teaspoon table salt plus additional to taste as needed
- 12 oz (354 ml) can full-fat evaporated milk
- 8 oz (226 g) freshly grated sharp cheddar cheese see note
- Corn chips for serving
How To Make Queso Recipe?
- Melt the butter: In a large pot or skillet, melt the butter over medium heat.
- Cook the onion: Add the diced onion and sauté until softened and translucent, about 5 minutes.
- Add garlic and veggies: Stir in minced garlic and cook for 30 seconds, until fragrant. Add the tomatoes and green chilis, stirring to combine.
- Incorporate cornstarch: Sprinkle the cornstarch (cornflour) over the mixture. Stir well, cooking until absorbed and lump-free.
- Add spices: Mix in cumin, ancho chili powder, smoked paprika, cayenne (if using), black pepper, and salt.
- Combine with evaporated milk: Gradually drizzle in the evaporated milk while whisking constantly. Continue to cook, stirring, until the milk is well incorporated, warmed, and slightly thickened.
- Melt the cheese: Reduce the heat to low and add the freshly grated cheddar cheese. Stir until completely melted and smooth.
- Taste and adjust seasoning: Taste your queso and adjust with extra salt, pepper, or cayenne as desired.
- Serve immediately: Serve warm with corn chips for dipping.
Recipe Tips:
- Grate Your Own Cheese: Always use freshly grated sharp cheddar cheese for the creamiest texture. Pre-shredded cheese has anti-caking agents that can make the queso grainy.
- Drain Veggies Properly: Make sure to drain the canned chilis and tomatoes well to avoid adding extra liquid that can make the queso too runny.
- Cook On Low Heat for Cheese: When adding the cheese, keep the heat low to prevent it from clumping or separating. Stir continuously for smooth results.
- Use Evaporated Milk: Don’t substitute regular milk for evaporated milk; it’s thicker and helps create a perfectly creamy consistency.
- Adjust the Spice Level: Taste the queso as you cook and adjust the spices, like cayenne pepper, to suit your heat preference without overpowering the flavors.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover queso cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days.
- Reheat: Heat the queso in a non-stick pan over low heat, stirring frequently to prevent sticking. Add a splash of milk if needed to restore the creamy texture.
Nutrition Facts
- Calories: 71
- Total Fat: 5g
- Saturated Fat: 3.3g
- Cholesterol: 18mg
- Sodium: 396mg
- Potassium: 91mg
- Total Carbohydrate: 2.7g
- Dietary Fiber: 0g
- Sugars: 1.8g
- Protein: 3.8
Check out More Recipes:
Joanna Gaines Queso Recipe
Description
This delicious queso recipe, inspired by Joanna Gaines, is creamy, hot, and packed with bold flavors! Perfect for a quick snack or party appetizer, it’s made with simple, common ingredients like sharp cheddar and fire-roasted chilis. Whether you’re hosting a gathering or enjoying a cozy night in, this easy dip will be a crowd-pleaser every time.
Ingredients
Instructions
- Melt the butter: In a large pot or skillet, melt the butter over medium heat.
- Cook the onion: Add the diced onion and sauté until softened and translucent, about 5 minutes.
- Add garlic and veggies: Stir in minced garlic and cook for 30 seconds, until fragrant. Add the tomatoes and green chilis, stirring to combine.
- Incorporate cornstarch: Sprinkle the cornstarch (cornflour) over the mixture. Stir well, cooking until absorbed and lump-free.
- Add spices: Mix in cumin, ancho chili powder, smoked paprika, cayenne (if using), black pepper, and salt.
- Combine with evaporated milk: Gradually drizzle in the evaporated milk while whisking constantly. Continue to cook, stirring, until the milk is well incorporated, warmed, and slightly thickened.
- Melt the cheese: Reduce the heat to low and add the freshly grated cheddar cheese. Stir until completely melted and smooth.
- Taste and adjust seasoning: Taste your queso and adjust with extra salt, pepper, or cayenne as desired.
- Serve immediately: Serve warm with corn chips for dipping.
Notes
- Grate Your Own Cheese: Always use freshly grated sharp cheddar cheese for the creamiest texture. Pre-shredded cheese has anti-caking agents that can make the queso grainy.
- Drain Veggies Properly: Make sure to drain the canned chilis and tomatoes well to avoid adding extra liquid that can make the queso too runny.
- Cook On Low Heat for Cheese: When adding the cheese, keep the heat low to prevent it from clumping or separating. Stir continuously for smooth results.
- Use Evaporated Milk: Don’t substitute regular milk for evaporated milk; it’s thicker and helps create a perfectly creamy consistency.
- Adjust the Spice Level: Taste the queso as you cook and adjust the spices, like cayenne pepper, to suit your heat preference without overpowering the flavors.
Joanna Gaines Queso Recipe
