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Prep 15 mins
Cook 15 mins
This is a white queso dip/sauce recipe that I make to use either as a dip or for some killer nachos! This recipe can be adjusted to your own personal taste by adding the optional ingredients shown.
- 3 tablespoons butter
- 1 medium yellow onion, diced small
- 2 -3 fresh hot chilies, finely diced (jalepenos, serranos, etc) (optional)
- 3 tablespoons flour
- 2 cups half-and-half, heated
- 12 ounces canned diced green chilies (I use 3 - 4 oz cans)
- 1⁄2 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 1⁄2 cups asadero cheese, 1/2-inch dice
- 1 -1 1⁄2 cup monterey jack cheese, shredded
- 1 -2 tablespoon shredded fresh cilantro (optional, to taste)
- 1 -2 cup cooked corn (optional)
- 6 ounces diced pickled jalapeno peppers (optional)
- 1 tablespoon fresh lime juice (optional)
- In a saucepan, saute the diced onions and fresh chilies over medium heat in the butter until onions are soft and transparent.
- Add flour and stir/scrape the bottom to prevent sticking. Cook for several minutes to remove the raw flour taste from the roux.
- Whisk in the heated half and half until the sauce has thickened (will coat the back of a spoon).
- Add the dried cumin, Mexican oregano and drained green chilies and stir to combine.
- Add the cheese and stir over medium heat until the cheese has fully melted. Don't use your whisk or the cheese will create a gooey mess in the whisk wires. I use as much Monterey jack cheese as necessary to bring the Queso to the desired consistency.
- Once the cheese has melted, add the cilantro, corn, jalepenos and lime juice, if desired. These ingredients are not mandatory but add a great deal of depth to the Queso.
- We like to serve this over tortilla chips with thinly-sliced marinated flank steak or chicken breast and diced tomatoes.