This Chipotle Queso Recipe is creamy, smooth, and flavorful, and now you can make it at home. It’s the perfect harmony of flavors and textures, and it’s surprisingly simple to make at home. Itโs the perfect topping for tacos, burritos, nachos, and just about anything else you can imagine. With a few simple ingredient swaps, you can make a delicious cheese sauce thatโs free of animal products but every bit as tasty as the real thing.ย
Equipment for Making Chipotle Queso Wings at Home
Ingredients:
- 8 oz Monterey Jack Cheese (shredded)
- 3 oz Sharp White Cheddar Cheese (shredded)
- 1 tbsp Unsalted butter
- 2 tbsp Yellow onion (finely diced)
- 2 tbsp Poblano Pepper (seeds removed and finely chopped)
- 2 tbsp Serrano Peppers (seeds removed and finely chopped)
- 1 tbsp Garlic (minced)
- 1 tbsp Fresh Tomato (diced)
- 1โ2 tbsp Ground cumin
- 12 oz Evaporated milk
- 2 tbsp Cornstarch
- 1โ4 tbsp Salt
Instructions:
- Melt the butter in a medium-sized saucepan over medium-high heat. After melting the butter, incorporate the onion and the poblano and Serrano peppers. Cook for 2โ3 minutes, until they are soft.ย Then add in the garlic, tomato, and cumin.
- In a separate bowl, mix the cornstarch into the evaporated milk. Then pour this mixture into the saucepan with the vegetables. Bring the mixture to a simmer over medium-high heat. Continue stirring and heating the mixture until it thickens.
- After removing the pan from the heat, add the shredded cheese in small batches and stir until it melts. Mix until the cheese sauce is smooth.
- Then stir in the salt. Taste test and add more salt if needed. The cheese sauce will also thicken as it sits.
Note:
- Refrigerate the leftovers in an airtight container for up to 5 days. When reheating, you will need to add more milk to the cheese to thin it out.
Chipotle Queso Recipe
Description
This Chipotle Queso Recipe is creamy, smooth, and flavorful, and now you can make it at home. It's the perfect harmony of flavors and textures, and it's surprisingly simple to make at home. Itโs the perfect topping for tacos, burritos, nachos, and just about anything else you can imagine. With a few simple ingredient swaps, you can make a delicious cheese sauce thatโs free of animal products but every bit as tasty as the real thing.ย
Ingredients
Instructions
-
Melt the butter in a medium-sized saucepan over medium-high heat. After melting the butter, incorporate the onion and the poblano and Serrano peppers. Cook for 2โ3 minutes, until they are soft.ย Then add in the garlic, tomato, and cumin.
-
In a separate bowl, mix the cornstarch into the evaporated milk. Then pour this mixture into the saucepan with the vegetables. Bring the mixture to a simmer over medium-high heat. Continue stirring and heating the mixture until it thickens.
-
After removing the pan from the heat, add the shredded cheese in small batches and stir until it melts. Mix until the cheese sauce is smooth.
-
Then stir in the salt. Taste test and add more salt if needed. The cheese sauce will also thicken as it sits.
Servings 8
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 10g50%
- Trans Fat 1g
- Cholesterol 52mg18%
- Sodium 359mg15%
- Potassium 183mg6%
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 12g24%
- Vitamin A 515 IU
- Vitamin C 5 mg
- Calcium 401 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Refrigerate the leftovers in an airtight container for up to 5 days. When reheating, you will need to add more milk to the cheese to thin it out.
