Umami
Umami

Recipes

Homemade Queso Recipe

8 servings

servings

10 minutes

active time

25 minutes

total time

Ingredients

1 tablespoon butter

1 shallot, (diced)

2 cloves garlic, (minced)

1-2 jalapeños, (seeded and diced)

1 1/2 cups half & half, (or evaporated milk)

2 chipotle chiles, (diced, canned in adobo sauce)

1 tablespoon cornstarch

4 ounces cream cheese, (cut into cubes and softened)

1 teaspoon yellow mustard

8 ounces smoked cheddar cheese, (shredded)

4 ounces sharp cheddar cheese, (shredded)

Directions

Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.

Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next 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.

Nutrition

Serving Size

0.5 cup

Calories

280 kcal

Total Fat

22 g

Saturated Fat

14 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

72 mg

Sodium

439 mg

Total Carbohydrate

5 g

Dietary Fiber

-

Total Sugars

1 g

Protein

13 g

8 servings

servings

10 minutes

active time

25 minutes

total time
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