If there’s anything I’ve learned throughout my years as a queso aficionado, it’s that there are a million varieties out there. Some are spicy, some are mild; some have sour cream, and I’ve even had queso with chicken stock in it. I judge a Mexican restaurant by how good their queso is, and Mexican restaurants in Texas are plentiful, so I’ve tried many, many types of queso.

My favorites always have a bit of a kick to them, but I know not everyone out there likes things quite as spicy as I do, so today I’m sharing a milder, extra-creamy queso. It’s perfect drizzled over nachos or served with guacamole, salsa, and a big bowl of your favorite tortilla chips. If you’re serving this for a party, you can put it all together ahead of time and then pour it into your slow cooker and set it on warm so it’s ready to serve when your company arrives. It reheats well, too, so stick any leftovers in your fridge and you’ll be all set for more munching the next day!

Creamy Three-Cheese Queso

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Christi

Recipe type: Appetizer

Cuisine: Mexican

Serves: 8-10

Ingredients

• 4 tablespoons butter, halved
• 2 tablespoons flour
• 2 cups half and half
• 3 cups shredded cheddar cheese, shredded
• 1 cup shredded Monterrey Jack cheese, shredded
• ¼ cup cream cheese
• 1 teaspoon salt
• 4 cloves garlic, minced
• 2 jalapenos, seeds & membranes removed, minced
• 1 poblano pepper, roasted & chopped
• 1 can of tomatoes with green chiles
• ¼ teaspoon red pepper flakes
• ½ of a medium onion
• ¼ cup sour cream
• ½ cup cilantro, chopped

Instructions

1. In a medium pot, melt 2 tablespoons of butter over low heat. Add onion and saute for 10 minutes over medium heat, or until the onions turn translucent. Add jalapeño and cook for an additional 2 minutes, then add minced garlic and cook for 2 more minutes.
2. Remove onions, jalapeño, and garlic and set aside in a medium bowl. Add the poblano pepper, tomatoes with green chiles, and red pepper flakes to the bowl and mix everything together well.
3. Add the remaining 2 tablespoons of butter to the pot; when it is fully melted, add the flour and stir continuously for 3-4 minutes letting the mixture bubble and turn golden brown. Gradually whisk in the half and half, stirring continuously until the mixture is well blended. Turn the heat down to the very lowest setting and let the mixture cook for another 5 minutes (mixture should start to thicken).
4. Add the cheddar and Monterrey Jack cheese to the pot ¼ cup at a time, stirring continuously until the cheese is fully incorporated; don't add any more cheese until the previous batch is well-mixed or you'll get clumping.
5. Mix in the cream cheese, allowing it to melt.
6. Remove the pot from the heat source and add the sour cream and the peppers, onions, tomatoes & garlic mixture. Stir well.
7. Add cilantro to the cheese, stirring well, and then add salt as needed.

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