The Best Queso Recipe. Made without processed cheese, it melts like a dream and comes back if it gets cold. Buy lots of chips for this!
Queso is Clay’s favorite food. I don’t make it very often, but when I do, he’s very happy about it. I discovered this recipe a few years ago watching Damaris Phillips make it on the Food Network. She poured hers over a pulled pork sandwich, but I knew that Clay would just want to dip (lots) of chips into it. Any time I have people over for football or for Mexican, I make this. You really miss Mexican food when you live in Germany, so when you make it, you invite lots of people over. They will really appreciate it.
I love this recipe for a few reasons. The first, it is not made with processed cheese. I’m not a snob about it, I just don’t like it. I don’t like the texture. Secondly, you can let this get cold and reheat it over and over. Regular queso normally gets one shot. This one lasts the length of a party. I have a small slow cooker for dips and I keep it in there. A trick is to preheat the bowl. I add really hot water to the bowl, dump it out and wipe it dry, and then add the hot queso. It stays really hot this way.
The secret ingredient is the Black Pepper Boursin. It stabilizes the queso and that is what helps it go back together after it gets cold. I’ve used the Garlic Herb Boursin before and it works, but you need to add a lot of pepper and doctor it a bit so it doesn’t taste like garlic and herb. I’ve never tried this, but I *think* that cream cheese might work too. I need to experiment with that and if it does, I’ll update this post.
Another tip, shred the cheese yourself. If I am making a lot, I use the shredder blade in my food processor. The bagged shredded cheese (which I love) just doesn’t melt as well. I sometimes mix up my cheeses too. Monterey Jack, Pepper Jack, white cheddar.
The Best Queso Recipe Ever //
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups half-and-half
- 1(5.2 oz) package Black Pepper Boursin
- 1 cup shredded sharp cheddar
- 1/4 cup chopped pickled jalapeños
Queso Toppings //
- Chopped cilantro
- Extra pickled jalapeños
- Chopped tomatoes
- Chopped green onions
- Lots of tortilla chips
Melt butter and flour in a medium saucepan over medium heat. Let cook for two minutes, stirring constantly.
Whisk in half-and-half.
Let cook, stirring often, until it thickens.
It takes about 5 minutes.
Add the Boursin and stir until it melts.
Add the shredded cheese and stir until combined.
Stir in the jalapeños.
Taste and add salt and pepper if needed.
Serve with chips, more pickled jalapeños, chopped tomatoes, cilantro, and chopped green onions.