How to make queso

Queso, also known as melted cheese dip, is a popular appetizer in many parts of the world. It’s a creamy, gooey, and delicious sauce that can be served with chips, veggies, or even as a topping for nachos. If you’re a fan of this cheesy delight and want to learn how to make it at home, then you’ve come to the right place. In this article, we’ll walk you through the steps to make the perfect queso.

Ingredients:

• 2 cups of shredded cheese (cheddar, Monterey jack, or a blend of both)
• 1 tablespoon of cornstarch
• 1/2 cup of whole milk
• 1/2 cup of heavy cream
• 1 can of diced tomatoes with green chilies
• 1/4 teaspoon of garlic powder
• Salt to taste
• Optional: diced jalapeños, chopped cilantro, diced onions, or other toppings of your choice

Instructions:

1. Start by shredding the cheese. You can use a pre-shredded cheese blend or shred the cheese yourself. If you’re shredding the cheese yourself, use a box grater or a food processor.
2. In a small bowl, mix the cornstarch with a tablespoon of cold water until it forms a smooth paste.
3. In a medium-sized saucepan, heat the milk and heavy cream over medium heat until it starts to simmer. Add the cornstarch mixture to the saucepan and whisk continuously until it thickens, about 1-2 minutes.
4. Add the shredded cheese to the saucepan and continue to whisk until the cheese has melted and the mixture is smooth.
5. Drain the can of diced tomatoes with green chilies and add it to the cheese mixture. Stir in the garlic powder and salt to taste.
6. If you’re adding any optional toppings, such as diced jalapeños, chopped cilantro, or diced onions, add them now.
7. Serve the queso warm with chips, veggies, or as a topping for nachos.

Tips:

• Use a combination of cheddar and Monterey jack cheese for a classic queso flavor.
• Be sure to shred the cheese finely so that it melts smoothly.
• If the queso is too thick, you can thin it out with a little more milk or heavy cream.
• If you prefer a spicier queso, add more diced jalapeños or use a can of diced tomatoes with extra hot chilies.
• Leftover queso can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat, stirring occasionally.

In conclusion, making queso is a simple and delicious appetizer that’s perfect for any occasion. With this recipe, you can whip up a batch of creamy, cheesy goodness in no time. So go ahead, give it a try and impress your guests with your homemade queso skills.