Queso Casero Clásico

Name: Queso Casero Clásico
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 tbsp unsalted butter; 0.5 white onion picada finamente; 2 cloves garlic picado; 1 jalapeño jalapeño sin semillas y picado finamente; 2 tbsp all-purpose flour; 1.5 cup whole milk tibia; 0.5 cup heavy cream; 1 can diced tomatoes with green chiles escurrido; 8 oz sharp cheddar cheese rallado fresco; 4 oz Monterey Jack cheese rallado fresco; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp smoked paprika; 0.5 tsp kosher salt plus más; 0.25 tsp black pepper molido fresco; 1 tbsp fresh lime juice; 2 tbsp fresh cilantro picado, para guarnición; 1 tbsp pickled jalapeño slices para guarnición; 1 pinch smoked paprika para guarnición

Entrante30 min8 porcionesFácil

De un vistazo

Tiempo total: 30 min
Prep.: 10 min
Cocción: 20 min
Porciones: 8
Dificultad: Fácil

Ingredientes (19)

Abrir en el escalador de recetas

2 tbsp unsalted butter
0.5 white onion picada finamente
2 cloves garlic picado
1 jalapeño jalapeño sin semillas y picado finamente
2 tbsp all-purpose flour
1.5 cup whole milk tibia
0.5 cup heavy cream
1 can diced tomatoes with green chiles escurrido
8 oz sharp cheddar cheese rallado fresco
4 oz Monterey Jack cheese rallado fresco
0.5 tsp ground cumin
0.5 tsp chili powder
0.25 tsp smoked paprika
0.5 tsp kosher salt plus más
0.25 tsp black pepper molido fresco
1 tbsp fresh lime juice
2 tbsp fresh cilantro picado, para guarnición
1 tbsp pickled jalapeño slices para guarnición
1 pinch smoked paprika para guarnición

Equipo necesario

Stovetop
Saucepan
Mixing Bowl
Wooden Spoon
Measuring Cups
Whisk
Measuring Spoons
Grater

Sobre esta receta

Cremoso, aterciopelado y lleno de sabor — este es el dip de queso que harás repetidamente. Basado en una salsa blanca sencilla hecha con roux y cargado de queso derretido, tomates picados y chiles verdes, se mantiene suave y fácil de servir desde el primer bocado hasta la última tortilla. No se requiere queso procesado, solo ingredientes reales y una técnica infalible.

Instrucciones

1
Grate the sharp cheddar cheese and monterey jack cheese on the large holes of a grater. Set aside at room temperature — cold cheese added to a hot sauce is the #1 cause of grainy queso.
2
In a medium saucepan over ^[medium heat], melt the butter. Add the diced white onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and jalapeno (if using) and cook for 1 more minute until fragrant.
3
Sprinkle the all-purpose flour over the white onion mixture and stir constantly with a wooden spoon or whisk for 1–2 minutes, until the raw flour smell cooks off and the mixture looks slightly golden. This is your roux — it's what keeps the queso smooth.
4
Slowly pour in the warm milk, whisking constantly to prevent lumps. Add the heavy cream. Continue whisking over ^[medium heat] until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.
5
Stir in the drained diced tomatoes with green chiles, cumin, chili powder, paprika, kosher salt, and black pepper. Reduce heat to ^[low].
6
Add the grated sharp cheddar cheese one small handful at a time, stirring each addition fully into the sauce before adding the next. Never rush this step — adding cheese too fast or over high heat will cause it to seize and turn grainy.
7
Once all the sharp cheddar cheese is melted and the queso is smooth and glossy, stir in the fresh lime juice. Taste and adjust kosher salt as needed.
8
Transfer to a warm serving bowl or keep in the saucepan on the lowest heat setting. Garnish with chopped cilantro, pickled jalapeno slices, and a pinch of paprika. Serve immediately with tortilla chips.