Chipotle Queso Recipe
Homemade chipotle queso delivers a perfect balance of creamy cheese and bold chipotle flavour that surpasses anything store-bought.
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.