Casa Ole Queso Recipe
If you're a fan of creamy, cheesy goodness, then you'll absolutely love this 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.