If you’re a fan of creamy, cheesy goodness, then you’ll absolutely love this Casa Ole Queso Recipe.
This dish is a staple at many Tex-Mex restaurants and is beloved for its smooth, velvety texture and rich flavor that perfectly complements nachos, burritos, or simply a basket of warm tortilla chips.
In this recipe, I’ll guide you through making this delightful queso right in your kitchen, ensuring it’s as memorable as the one served at Casa Ole.
Personal Experience
There’s something magical about dipping a crisp tortilla chip into a bowl of warm, freshly made queso.
My first encounter with Casa Ole Queso was at a family gathering, and it was a hit. Since then, I’ve perfected making it at home, turning any meal into a festive occasion.
Equipment List
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Cheese grater
- Serving bowl
Ingredients List
- 2 tablespoons of unsalted butter
- 2 tablespoons of all-purpose flour
- 1 cup of whole milk
- 1/2 cup of heavy cream
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of garlic powder
- Salt to taste
- 1 (10-ounce) can of diced tomatoes with green chiles, drained
- 1 pound of white American cheese, grated
- 1/4 cup of fresh cilantro, chopped (optional for garnish)
Casa Ole Queso Recipe – Step by Step Preparation
- Melt Butter: In a medium saucepan, melt the butter over medium heat.
- Add Flour: Stir in the flour and cook for about 1 minute, whisking continuously to form a roux.
- Mix Liquids: Gradually add the milk and heavy cream, whisking constantly until the mixture is smooth and begins to thicken.
- Season: Incorporate the cumin, chili powder, garlic powder, and a pinch of salt, mixing thoroughly.
- Add Cheese: Reduce the heat to low and gradually add the grated cheese, stirring until completely melted and the mixture is creamy.
- Tomatoes: Stir in the drained tomatoes with green chiles, continuing to cook for an additional 2-3 minutes until everything is heated through.
- Garnish and Serve: Pour the queso into a serving bowl and garnish with chopped cilantro if desired. Serve warm with tortilla chips.
Tips For Success
- Consistent Heat: Keep the heat low when adding cheese to prevent the sauce from becoming grainy.
- Fresh Cheese: Use freshly grated cheese for better melting and flavor.
- Adjust Thickness: If the queso is too thick, gradually add more milk until the desired consistency is achieved.
- Season to Taste: Adjust the spices and salt before adding the cheese to ensure every bit is flavorful.
- Keep Warm: Serve the queso in a fondue pot or slow cooker to keep it warm and smooth for longer.
Variations
- Spicy Queso: Add chopped jalapeños or increase the chili powder for a spicier kick.
- Meaty Version: Brown some chorizo or ground beef and stir it into the queso for a heartier dish.
- Veggie Twist: Mix in sautéed onions, bell peppers, or mushrooms for added texture and flavor.
- Three Cheese Queso: Combine white American, Monterey Jack, and cheddar cheese for a deeper cheese flavor.
- Beer Queso: Substitute half of the milk with your favorite lager for a unique tangy taste.
Conclusion
This Casa Ole Queso Recipe is perfect for any occasion, whether you’re hosting a game day, a family dinner, or just craving some cheesy comfort food.
Its creamy texture and robust flavors are sure to please anyone who tries it. Enjoy making this delicious dish at home and watch it become a new favorite!
FAQs
What can I serve with Casa Ole Queso?
Casa Ole Queso is traditionally served with tortilla chips, but it’s also great with sliced baguette, crackers, or fresh vegetables like carrots, celery, and bell peppers.
For a more filling option, pour it over nachos topped with beans and jalapeños.
How long can I store leftover Casa Ole Queso?
Leftover Casa Ole Queso can be stored in an airtight container in the refrigerator for up to three days.
Reheat it slowly on the stove over low heat, stirring frequently to prevent it from sticking or burning.
Can Casa Ole Queso be frozen?
It is not recommended to freeze Casa Ole Queso, as freezing can cause separation and affect the creamy texture.
For the best quality and taste, it’s ideal to enjoy queso fresh and store any leftovers in the refrigerator as mentioned above.
Casa Ole Queso Recipe
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Cheese grater
- Serving bowl
Ingredients
- 2 tablespoons of unsalted butter
- 2 tablespoons of all-purpose flour
- 1 cup of whole milk
- 1/2 cup of heavy cream
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of garlic powder
- Salt to taste
- 1 10-ounce can of diced tomatoes with green chiles, drained
- 1 pound of white American cheese grated
- 1/4 cup of fresh cilantro chopped (optional for garnish)
Instructions
- Melt Butter: In a medium saucepan, melt the butter over medium heat.
- Add Flour: Stir in the flour and cook for about 1 minute, whisking continuously to form a roux.
- GraduMix Liquids:ally add the milk and heavy cream, whisking constantly until the mixture is smooth and begins to thicken.
- Season: Incorporate the cumin, chili powder, garlic powder, and a pinch of salt, mixing thoroughly.
- Add Cheese: Reduce the heat to low and gradually add the grated cheese, stirring until completely melted and the mixture is creamy.
- Tomatoes: Stir in the drained tomatoes with green chiles, continuing to cook for an additional 2-3 minutes until everything is heated through.
- Garnish and Serve: Pour the queso into a serving bowl and garnish with chopped cilantro if desired. Serve warm with tortilla chips.
Notes
- Consistent Heat: Keep the heat low when adding cheese to prevent the sauce from becoming grainy.
- Fresh Cheese: Use freshly grated cheese for better melting and flavor.
- Adjust Thickness: If the queso is too thick, gradually add more milk until the desired consistency is achieved.
- Season to Taste: Adjust the spices and salt before adding the cheese to ensure every bit is flavorful.
- Keep Warm: Serve the queso in a fondue pot or slow cooker to keep it warm and smooth for longer.