If you’re a fan of creamy, spicy, and flavour-packed cheese dips, then this chipotle queso recipe is for you. As someone who loves recreating restaurant favourites at home, I find this version incredibly satisfying.
It’s inspired by the bold, smoky notes of chipotle and the smooth texture of melted cheeses. Whether you’re entertaining guests or indulging solo, this addictive dip is sure to become a go-to treat in your homemade Tex-Mex menu.
What is Chipotle Queso?
As someone who’s always experimenting in the kitchen, I’ve grown to appreciate the unique balance of creamy texture and smoky heat that chipotle queso delivers.
This indulgent cheese dip has found its way from Tex-Mex restaurants into home kitchens across the UK, and for good reason, it’s rich, deeply flavoured, and absolutely irresistible when served warm.
Chipotle queso is a smooth, melted cheese dip infused with chipotle peppers in adobo sauce. These smoked jalapeños lend a subtle heat and earthy depth that elevates this queso above your average cheese sauce.
Traditionally found in Mexican and Tex-Mex cuisine, queso is typically made with soft cheeses like American cheese, Monterey Jack, or white cheddar, often enriched with cream, butter, or evaporated milk.
Its rise in popularity is partly thanks to the beloved version from the Chipotle restaurant chain, which uses a creamy blanco base combined with bold flavours. Recreating this at home allows for full control over the ingredients and spice level.
Whether spooned over loaded nachos or served as a dip with tortilla chips, chipotle queso is a showstopper at gatherings or a comforting treat on a quiet night in.
Ingredients for Chipotle Queso Recipe
Here’s everything I use when making chipotle queso at home, listed in proper quantities for a batch that serves 4–6.
| Quantity | Ingredient |
| 200g | White cheddar (shredded) |
| 150g | Monterey Jack cheese |
| 100g | Cream cheese |
| 250ml | Whole milk |
| 2 tablespoons | Butter |
| 1 tablespoon | Plain flour |
| 2 peppers (chopped) | Chipotle peppers in adobo |
| 2 cloves | Garlic (minced) |
| ½ small | Onion (finely diced) |
| To taste | Salt |
| ½ teaspoon | Cumin (ground) |
| ½ teaspoon | Smoked paprika |
Specifications and Tips
- Cheese Selection: Using a mix of white cheddar and Monterey Jack gives the queso its signature smooth pull and a sharp depth.
- Chipotle Peppers: These come canned in adobo sauce. They’re intensely smoky—start with less and add more to taste.
- Milk and Butter Base: Using whole milk and a roux of flour and butter ensures a thick but pourable consistency.
- Flavour Additions:
- Garlic and onion boost the base flavour.
- Cumin and smoked paprika layer in subtle warmth.
- Optional Additions:
- Add diced tomatoes, roasted poblanos, or even chorizo for a heartier version.
How to Make the Perfect Chipotle Queso at Home?
Making chipotle queso might seem complex, but it really isn’t if you take your time and focus on each layer of flavour. Here’s how I make it:
- Sauté the Aromatics: In a medium saucepan, melt butter over medium heat. Add the diced onion and garlic. Sauté for 2–3 minutes until soft and translucent.
- Create the Roux: Sprinkle in the flour and whisk continuously for about a minute. This will help thicken the queso without making it grainy.
- Add Milk and Stir: Slowly pour in the milk while whisking to prevent lumps. Let it warm up without boiling.
- Incorporate Cheese: Lower the heat and add cream cheese, stirring until melted. Then add the shredded cheddar and Monterey Jack a handful at a time. Stir until smooth.
- Flavour with Chipotle: Stir in chopped chipotle peppers, cumin, smoked paprika, and a pinch of salt. Let it simmer for 3–5 minutes on low heat.
- Serve Immediately: Serve warm from the pot, or transfer to a fondue-style warmer if entertaining.
Tips for Serving Your Chipotle Queso
Once your queso is ready, how you serve it can really elevate the experience. I’ve tried several ways and here are my go-to methods:
Dippers
- Tortilla chips (thick-cut for scooping)
- Pretzel bites or breadsticks
- Roasted potato wedges
- Fresh vegetable sticks like peppers and celery
Toppings
- Finely chopped jalapeños
- Fresh coriander
- A drizzle of adobo sauce
Presentation Tips
- Use a cast-iron mini skillet or ceramic ramekin
- Keep it warm with a tea light heater
- Stir occasionally to prevent skin from forming on top
For events, I serve it with a side of lime wedges and hot sauce to let guests adjust the flavour to their liking.
Common Mistakes to Avoid When Making Queso
After several rounds of trial and error, I’ve learnt a few hard lessons when making queso. Avoid these common pitfalls:
- Overheating the Cheese: High heat can cause cheese to break and become grainy. Keep the heat low once the cheese is added.
- Skipping the Roux: Don’t be tempted to skip flour, it helps bind the sauce and prevents separation.
- Adding All Cheese at Once: Add cheese gradually, allowing each batch to melt fully before adding more.
- Using Pre-shredded Cheese: It contains anti-caking agents that prevent smooth melting. Always shred your cheese fresh.
- Not Blending the Chipotle: If you want an even texture, blend the chipotle peppers into a paste before adding.
How to Store and Reheat Chipotle Queso Properly?
Storing and reheating queso without compromising texture is entirely doable.
Refrigeration
- Store in an airtight container for up to 4 days.
- Allow it to cool completely before sealing.
Freezing
- Technically possible, but may alter the texture.
- Freeze in small portions and reheat gently.
Reheating
- Use a saucepan over low heat with a splash of milk to loosen.
- Microwave in 30-second intervals, stirring frequently.
Keep in mind that queso thickens significantly when cold, so always add a little liquid (milk or cream) when reheating.
Is Chipotle Queso Spicy?
The spice level of chipotle queso is moderate, but it can be adjusted easily depending on personal taste.
To Make It Milder
- Use only one chipotle pepper or replace with a teaspoon of the adobo sauce.
- Add extra cheese or cream to dilute heat.
To Increase Heat
- Add more chipotle or a dash of cayenne pepper.
- Use fresh jalapeños or habaneros for added kick.
Mild Substitutes
- Smoked paprika can add a smoky touch without heat.
- Roasted red peppers offer sweetness and colour.
The beauty of homemade queso is its adaptability. You can make it as fiery or as gentle as you like.
Is Homemade Chipotle Queso Better Than the Restaurant Version?
Yes, and not just because you can control the spice! Making it at home means:
- Custom Flavour: Adjust the chipotle level and cheese blend to your preference.
- Fresher Ingredients: No preservatives or artificial thickeners.
- Better Texture: Creamier and smoother than store-bought or fast-food versions.
- Versatility: You can tweak it to become a sauce for pasta, burgers, or even eggs.
Plus, it’s often more cost-effective in the long run.
Can You Make Chipotle Queso Vegan or Dairy-Free?
Absolutely. I’ve tested a few vegan versions, and while the texture differs slightly, the flavour can still be bold and comforting.
Vegan Substitutions
- Cheese: Use a blend of vegan mozzarella and vegan cheddar-style shreds.
- Milk: Oat milk or unsweetened almond milk are best.
- Butter: Plant-based margarine or olive oil.
- Creaminess: Add nutritional yeast or cashew cream for richness.
- Chipotle: Same chipotle in adobo works; ensure it’s free from dairy additives.
Nutritional Table (Per 100g serving – Vegan Version)
| Nutrient | Approximate Value |
| Calories | 130 kcal |
| Protein | 2.5g |
| Carbohydrates | 9g |
| Fat | 9g |
| Saturated Fat | 1.2g |
| Sodium | 310mg |
| Fibre | 1.5g |
| Sugar | 1.8g |
Making it vegan allows everyone at the table to enjoy a rich, smoky, comforting dip—without any dairy.
Variations of Chipotle Queso Recipe
Chef Ginger’s Copycat Queso Blanco
- Uses white cheddar and chipotle paste
- Smooth and flavour-rich texture
- Based on Chipotle restaurant’s original
Alex Daynes’ Chipotle Queso Blanco
- Combines Velveeta and Monterey Jack
- Incorporates jalapeños and chipotle
- Creamy and beginner-friendly
So Much Food’s Creamy White Queso
- Uses cream, white American cheese
- Silky smooth consistency
- Emphasis on simple ingredients
Taste of Home’s Copycat Chipotle Queso
- American cheese and evaporated milk
- Includes garlic powder and canned chipotle
- Budget-friendly and authentic
Slow Roasted Italian Queso Dip
- Adds beef stock for richness
- Contains ground cumin and extra adobo
- Thicker and heartier version
Ro-Tel’s Smoky Chipotle Queso Dip
- Tomato base from diced Ro-Tel
- Extra heat from chipotle peppers
- Cheddar-forward flavour profile
Conclusion
Homemade chipotle queso delivers a perfect balance of creamy cheese and bold chipotle flavour that surpasses anything store-bought. I love how versatile it is, from a party dip to a sauce for tacos or loaded fries.
Plus, making it yourself means adjusting spice, texture, and richness exactly how you like it. With a few staple ingredients and a little patience, you’ll be enjoying this addictive, restaurant-style queso from the comfort of your own kitchen.
Frequently Asked Questions
What cheese melts best for queso?
Freshly shredded white cheddar, American cheese, and Monterey Jack are best for smooth, creamy results.
Can I make chipotle queso in a slow cooker?
Yes, add all ingredients and cook on low for 1–2 hours, stirring occasionally for even melting.
Is chipotle queso gluten-free?
If you skip the flour or use a gluten-free thickener like cornstarch, it can be made gluten-free.
Can I use other chillies instead of chipotle?
Yes, smoked paprika, poblano, or guajillo chillies can replicate that smoky warmth.
How long does homemade queso last?
Stored properly in the fridge, it lasts 3 to 4 days. Reheat gently to restore its creamy texture.
Chipotle Queso Recipe
Ingredients
- 200 g White cheddar shredded
- 150 g Monterey Jack cheese
- 100 g Cream cheese
- 250 ml Whole milk
- 2 tablespoons Butter
- 1 tablespoon Plain flour
- 2 peppers chopped Chipotle peppers in adobo
- 2 cloves Garlic minced
- ½ small Onion finely diced
- To taste Salt
- ½ teaspoon Cumin ground
- ½ teaspoon Smoked paprika
Instructions
- Sauté the Aromatics: In a medium saucepan, melt butter over medium heat. Add the diced onion and garlic. Sauté for 2–3 minutes until soft and translucent.2 cloves Garlic, ½ small Onion, 2 tablespoons Butter
- Create the Roux: Sprinkle in the flour and whisk continuously for about a minute. This will help thicken the queso without making it grainy.1 tablespoon Plain flour
- Add Milk and Stir: Slowly pour in the milk while whisking to prevent lumps. Let it warm up without boiling.250 ml Whole milk
- Incorporate Cheese: Lower the heat and add cream cheese, stirring until melted. Then add the shredded cheddar and Monterey Jack a handful at a time. Stir until smooth.200 g White cheddar, 100 g Cream cheese, 150 g Monterey Jack cheese
- Flavour with Chipotle: Stir in chopped chipotle peppers, cumin, smoked paprika, and a pinch of salt. Let it simmer for 3–5 minutes on low heat.2 peppers, ½ teaspoon Cumin, ½ teaspoon Smoked paprika, To taste Salt
- Serve Immediately: Serve warm from the pot, or transfer to a fondue-style warmer if entertaining.
