Is Queso More Than Cheese Sauce? Discover Its Rich History
Queso is not just a simple cheese sauce—it's a creamy, rich dish with a deep cultural history. This guide explores its origins, variations, and how it has evolved into a favorite dish in Tex-Mex cuisine. Learn how to make queso at home, explore its many variations, and discover ways to incorporate it into your meals.
Equipment
- Saucepan
- Whisk
Ingredients
Cheddar Cheese
- 2 cups Shredded Cheddar Cheese For bold flavor.
Monterey Jack Cheese
- 1 cup Shredded Monterey Jack Cheese For a creamy texture.
Evaporated Milk
- 1 cup Evaporated Milk For a smoother, thicker consistency.
Jalapeños
- 1 whole Jalapeño Finely chopped for heat.
Spices
- 1 tsp Garlic Powder For added flavor.
- 1 tsp Cumin For a smoky depth.
Instructions
- Grate the cheddar and Monterey Jack cheeses and prepare the jalapeños and spices.
- In a saucepan over medium heat, heat the evaporated milk but do not let it boil.
- Slowly add the grated cheeses, stirring constantly until completely melted and smooth.
- Stir in the garlic powder, cumin, and chopped jalapeños. Adjust seasoning to taste and cook for an additional 2–3 minutes.
- Serve warm with tortilla chips, nachos, or as a topping for tacos, burritos, or fries.
Notes
For extra flavor, you can add cooked chorizo or ground beef. If you prefer a milder version, use fewer jalapeños or substitute them with bell peppers.