This queso dip uses freshly grated cheddar and Monterey Jack with evaporated milk for a warm, scoopable texture. Mild Taco Dust seasons the cheese gently; keep the heat low once the cheese goes in.
Make it with Mild Taco Desert Dust. Start with the amount listed, then taste before adding more.
Soften the vegetables. Warm oil in a medium heavy saucepan over medium-low heat. Cook onion and jalapeño for 4–5 minutes until softened, stirring often without browning. Wash hands and tools after handling the pepper.
Prepare the milk. Whisk cornstarch into the cold evaporated milk until no lumps remain. Pour into the saucepan and stir over medium-low heat until it starts to steam and thicken slightly, about 3–4 minutes.
Melt gradually. Reduce the heat to low. Add the grated cheeses by small handfuls, stirring until each addition melts before adding the next. Do not bring the cheese mixture to a rolling boil.
Season and adjust. Stir in Mild Taco Dust. Keep stirring gently until smooth enough to scoop. If thicker than you like, add a little water one tablespoon at a time. Taste before adding any extra salt; the cheeses and Dust already contain it.
Serve warm. Transfer to a warmed serving bowl and serve with optional chips. The queso thickens as it cools; stir and gently rewarm as needed. Keep hot-held dip at 140°F (60°C) or above, or refrigerate within the usual time limits.
Yield: About 2 1/2 cups; 8 servings.
The Dust In This Recipe
Mild Taco Seasoning
$19.99
Make it with Mild Taco Desert Dust. Start with the amount listed, then taste before adding more.
✦Mild HeatFull taco flavor without a big hit of heat.
✦Organic SpicesGuajillo, cumin, onion, garlic and other spices build the savory profile.
Unsweetened evaporated milk gives body without adding the sugar found in sweetened condensed milk. Check the can carefully: condensed milk is not suitable for this savory dip.
CAN I USE PRE-SHREDDED CHEESE?
Freshly grated cheese is preferable because some pre-shredded products contain coatings that affect melting. If using packaged shreds, expect a potentially less smooth texture and keep the heat gentle.
WHY DID MY QUESO TURN GRAINY?
High heat and rapid boiling can separate the cheese mixture. Add cheese gradually over low heat and stir just until melted. If it starts to look oily, take the pan off the heat and stir gently.
IS THE JALAPEÑO NECESSARY?
You can omit it for a gentler version and keep the rest of the formula the same. Removing seeds and pale ribs reduces the pepper's contribution, but individual jalapeños vary in heat.
CAN I MAKE IT AHEAD?
Yes. Cool promptly in a shallow container and refrigerate. Reheat gently with a splash of water or milk, stirring until the center reaches 165°F (74°C). Avoid boiling while reheating.
HOW DO I KEEP QUESO WARM FOR A PARTY?
Use equipment designed to hold food at 140°F (60°C) or above and check with a thermometer. Stir regularly. If you cannot maintain that temperature, serve smaller portions and refrigerate the remainder promptly.
HOW LONG WILL LEFTOVERS KEEP?
Refrigerate within two hours, or one hour above 90°F (32°C), at 40°F (4°C) or colder and use within 3–4 days. Reheat to 165°F (74°C). Freezing can make the cheese texture grainier.
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