Let me just tell you that this is pretty much the worlds best queso you’ll ever get your hands on. But don’t take my word for it, ever since I posted this recipe for the queso and enchiladas, SO MANY of you have made it, and shared with me all the different ways you’ve incorporate this queso into your life, including even drinking it like soup haha.
DID YOU MAKE THIS DISH?
If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!
Jalapeno Garlic Queso
Servings: 4 people
Ingredients
- 8 slices American white cheese Boars Head White American cheese
- 1 cup milk whole milk or skim
- ½ cup sour cream
- 2 tbsp butter
- ½ white onion chopped
- 2 jalapenos finely chopped
- 1 tsp garlic powder or freshly minced garlic
- salt and pepper to taste
Instructions
- In a med sauce pan, melt the butter and add the diced jalapenos and onions. Cook for 4 mins on med heat until onion is translucent and jalapeno is fragrant.
- Next add salt, pepper and garlic powder. Whisk in the milk and add the sliced cheese. Let this come to simmer about 7-10 mins on med heat. DO NOT let this come to a boil just a low simmer (small bubbles will form on the outer rim).
- Once the cheese has melted and the queso sauce has simmered, turn off the heat and let it cool for 10 mins. After the 10 mins, whisk the sour cream in. Whisk the sour cream before adding it into the queso so you don’t have any lumps. Turn stove back on low and to keep the queso hot, garnish with cilantro and serve! Enjoy!
Notes
- The queso can be made up to 4 days in advance, store in air tight container and refrigerate.
- Sprinkle freshly chopped jalapenos and cilantro into the queso before serving.
