Chipotle Queso
Learn how to make the ultimate Chipotle queso recipe at home! This creamy, smoky dip is perfect for parties, nachos, or a cozy snack night.
Equipment
- Medium Saucepan
- Whisk
Ingredients
Chipotle Queso Base
- 2 cups whole milk Forms the creamy base
- 2 cups Monterey Jack cheese Adds a mild, melty texture
- 1 cup sharp white cheddar cheese Brings sharpness and depth
- 1 1/2 tablespoons poblano pepper Chopped, adds mild heat and a smoky undertone
- 2 tablespoons serrano pepper Chopped, gives a signature spicy kick
- 1 teaspoon chipotle peppers in adobo Finely chopped, infuses smokiness and heat
- 1 cup sour cream Provides tang and a smooth finish
- 3 tablespoons cornstarch Thickens the queso
- 1 clove garlic Grated, enhances the savory flavor
- 1 tablespoon tomato Chopped, adds freshness and color
- 1/4 teaspoon salt Balances all the flavors
Instructions
- Heat the milk in a medium saucepan over medium heat. Add chopped poblano, serrano, and chipotle peppers, along with grated garlic. Stir occasionally to let the flavors infuse.
- In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Slowly pour into the saucepan while stirring constantly. The mixture should begin to thicken.
- Turn heat to low and gradually add the grated cheeses, stirring continuously after each addition to ensure full melting and a smooth consistency.
- Once cheese is fully melted, stir in sour cream and chopped tomato. Mix well to combine.
- Season with salt, stir once more, and remove from heat. Serve warm with tortilla chips, nachos, or over your favorite dish.
Notes
To customize, add more chipotle peppers for extra smokiness or a squeeze of lime for a zesty finish. Keep queso warm in a slow cooker on 'warm' setting for parties.