I’ve had a lifelong love affair with cheese. I love it in almost all its forms. But it’s hard to beat melty cheesy goodness. I’m talking about homemade queso, y’all. Surprisingly simple to make, and ample enough to feed an army, this recipe brings the cheesy goodness!
You will find that there are many delicious, worthwhile reasons to make homemade queso, but I just have one word for you: sweatpants. Yep, sweatpants. As in, you can eat this homemade queso wearing sweatpants because you made it at home. And let’s face it, sweatpants are the optimal clothing for queso eating. See: elastic waistbands.
In all seriousness, this homemade queso is simple to make, and can be easily be customized to your taste. Like spice? Add more cayenne. Want more complexity? Add some cumin. Hate tomatoes? Don’t add them!
I could wax poetic more about melty cheese, but really that would just be me standing in the way of you getting to make this homemade queso. So what are you waiting for? I hear it’s Cinco de Mayo soon! For more Cinco de Mayo recipe inspiration, check out my post on THE perfect guacamole!
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Ooey, gooey, melty goodness, this homemade queso delivers the goods, y’all!
- 3 cups mild cheddar cheese, grated
- 3 cups Monterey jack cheese, grated
- 2 poblano peppers, seeded, deveined and chopped into quarter inch pieces
- 1 cup diced tomatoes, drained of extra liquid (diced more finely if you like)
- 2 cups whole milk
- 2 tablespoons butter or ghee
- 2 tablespoons flour (can use gluten free, I like this brand)
- ½ teaspoon cayenne (optional, or more to taste)
- Cook the poblanos, sautéing them in a little bit of butter over high heat, letting them cook down and char a bit (alternatively, fire up a grill and grill them whole until they char then chop them up!)
- In a large saucepan, melt the butter over medium heat. Add the flour and stir to combine, cooking for 1 minute to reduce the raw taste
- Slowly whisk in the milk, stirring constantly to prevent clumps from forming. Bring mixture up to a very light simmer, stirring occasionally, about 4 minutes
- Add in the cheese, stirring to incorporate as it melts
- Stir in the poblanos, tomatoes and cayenne
- Serve immediately with tortilla chips and enjoy!
Keywords: queso, homemade queso, cinco de mayo recipes