Better than a Restaurant Queso with a Kick! (Firefighter Approved!)
Who doesn’t love the creamy, cheesy goodness that we call Queso? This queso is your favorite restaurant queso, but much better! And so much cheaper! At the restaurant, you will spend at least $6 for a small bowl. With this recipe, you can make enough for a crowd for maybe $10, depending on the price of the Velveeta. Even better, YOU choose the spice level by adding more or less peppers! Three different peppers give this queso lots of flavor and a little – or a big! – kick! Perfect for Taco Tuesday, Game Day, or even just a random day because you are craving it. You can never go wrong with a bowl of this as a snack or an appetizer. It makes enough for a crowd. You could cut the recipe in half, but you’ll regret it when you run out! If you really want to elevate it, make your own chips with store-bought corn tortillas. If you are an overachiever, get out that masa and make your own tortillas from scratch too!
Why you should make this Queso
You control the heat! You decide how much of a kick this queso has. Love spice? Add a lot – or even all! – of the peppers! Just need the flavor with the tiniest bit of heat? Back down the amount of jalapeño and serrano peppers you put in. Whatever you do, though, use all of the poblano pepper – it’s very little heat and a lot of flavor! Plus, it’s less expensive, and you get way more queso!
Ingredients
Peppers and onion – I prefer a white onion for this, but use what you have. For the peppers, I use all of the poblano, and adjust the heat by varying the amount of jalapeño and serrano peppers. I also remove the seeds, since my husband isn’t a spice person, but if you love the heat, go for it and leave them in! Dice them all as finely as possible. We cook them in water just to soften them.
Rotel – I prefer the original, but choose your favorite!
Cumin – Adds a little of the extra flavor without being overpowering. I feel like it makes a huge difference in the final flavor, but if you don’t have any, leave it out.
Milk – Keeps it creamy and helps the cheese melt.
Velveeta – I use the full block, but you can cut it in half if you don’t want as much. Just be sure to adjust everything else, too. I cut it into thick slices, then cut those in four so it melts faster.
Lime – Adds more flavor and acid to balance all the flavors and bring them together. However, if you don’t have one, it will still be delicious.
Cilantro – This might be my all-time favorite herb! But if it tastes like soap to you, leave it out.
Salt and Pepper – To taste. I use only a few grinds of each to enhance the flavors. Cheese is naturally salty, so taste often!
Directions
NOTE: Stir often to prevent any scorching.
Heat a pan over low heat and add about 1/2-3/4 cup water. Add in your finely diced peppers and onions. Stirring often, let them soften and cook until the water evaporates.
Stir in the milk, then add the Rotel. Stir in 1/2 teaspoon of cumin. Stir often as the milk gently warms, then slowly add the cubed cheese in batches, letting each batch melt almost completely before adding more.
Once all the cheese is melted, add the chopped cilantro and a few grinds of salt and pepper, as needed.
Remove from heat and stir in the juice of one lime. Taste and add more cumin, salt, or pepper as desired.
Serve warm with chips, preferably in something that will keep it warm, such as an insulated bowl or a dip-sized slow cooker.
If you want to take it up a notch, make your own chips by cutting corn tortillas and frying them in a deep pan of oil. Drain well and salt as soon as you remove them from the oil.
Firefighter Approved!
This is our friend Tim. We met when he joined our fire company as a junior years ago. He is now a professional firefighter and one of my best taste-testers (after my husband, JP, of course!). My husband is not a huge Mexican (or cheese!!!) fan, so Tim stepped in and tested it for me! He occasionally also helps me film my YouTube videos. You can also see Tim at the end of the short video on YouTube for this recipe.
Recipe Card
Better than a Restaurant Queso with a Kick! (Firefighter Approved!)
Equipment
- 1 12" pan
Ingredients
- 1/2 cup water
- 1/2 white onion finely diced
- 1 poblano finely diced – I used whole
- 1 jalapeño finely diced – I use about half
- 1 Serrano finely diced – I used a generous 1/3 of the pepper
- 1 cup milk
- 1/2 teaspoon cumin
- 1 can original Rotel
- 32 oz block Velveeta cubed
- 1/4 bunch cilantro chopped
- Salt and pepper to taste
- 1 lime juiced
- Tortilla chips
Instructions
- Sweat onion and peppers* In water until softened and water is all evaporated.
- Add milk, stir in Rotel and cumin.
- When milk is warm, slowly add cheese chunks in several batches over low heat, stirring often/almost constantly to prevent scorching.
- When almost all the cheese is melted, add some salt and pepper and cilantro. Stir to combine.
- Remove from heat and stir in lime juice.
- Taste and adjust seasoning as desired, by adding more salt, pepper, cumin, or cilantro.
- *Adjust your desired heat level by adding more or less peppers.
