Thursday, October 27, 2016

The Best Queso Cheese Sauce

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Queso is my thing. I'm a terrible decision maker, but when I'm in the mood for queso, I have no problem deciding what's for dinner. Mexican. With queso. But it has to be GOOD queso. Not the watered down stuff. And this queso right here? It's pretty legit. If eating it straight out of the pot is any indication, I'd say it fits the bill perfectly (although I will neither confirm nor deny I did such a thing). Enjoy!

Printable Recipe


  • 1 tbsp. butter
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and diced (optional)
  • 1 1/2 cups half & half
  • 1/2 (15 oz.) can petite diced tomaotes with green chiles, drained
  • 1 tbsp. cornstarch
  • 4 oz. cream cheese, cut into cubes and softened
  • 1 tsp. yellow mustard
  • 8 oz. sharp Cheddar cheese, shredded
  • 8 oz. Monterey Jack cheese, shredded
Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and diced tomatoes.

Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald, then lower the temperature to medium-low. Then stir in the cream cheese and mustard.

Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

Source: Adapted from A Spicy Perspective

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