Go Back

Chipotle Queso

This chipotle queso recipe delivers restaurant quality results with a perfect balance of heat, creaminess, and deep smoky flavor. Made with real cheese and chipotle peppers in adobo sauce, this silky dip clings beautifully to every chip and is ready in under 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican-Inspired, Tex Mex
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces white American cheese cubed or sliced
  • 4 ounces sharp cheddar cheese freshly shredded
  • 1 cup whole milk
  • 2 chipotle peppers in adobo sauce plus 1 tablespoon sauce minced
  • 2 tablespoons butter
  • 1 tablespoon all purpose flour
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro chopped for garnish

Equipment

  • Medium saucepan or heavy bottomed pot
  • Whisk
  • Cutting board and knife
  • Measuring cups and spoons
  • Box grater or food processor with grating attachment
  • Serving bowl

Method
 

  1. Shred the cheddar cheese using a box grater and cube the American cheese into small pieces. Finely mince the chipotle peppers and garlic so they distribute evenly throughout the queso.
  2. Melt the butter in a medium saucepan over medium low heat. Add the flour and whisk constantly for about 1 minute until the mixture turns slightly golden and smells nutty.
  3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  4. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Increase the heat to medium and bring the mixture to a gentle simmer.
  5. Remove the saucepan from heat and add the American cheese first, stirring until completely melted. Then add the shredded cheddar in small handfuls, stirring between each addition.
  6. Stir in the minced chipotle peppers, adobo sauce, cumin, and salt. Mix thoroughly to distribute the smoky peppers throughout the cheese.
  7. Return the pan to low heat if needed and stir until everything is perfectly combined. Add a splash more milk if the queso seems too thick for your preference.
  8. Transfer the chipotle queso to a serving bowl and garnish with fresh chopped cilantro. Serve immediately with warm tortilla chips.

Notes

Keep your queso warm in a small slow cooker set to the lowest setting, stirring occasionally and adding small splashes of milk to maintain that perfect dipping consistency throughout your party. Always grate your own cheese from blocks to avoid grainy texture. Store leftover queso in an airtight container in the refrigerator for 3 to 4 days. Reheat slowly on the stovetop over low heat while stirring constantly, adding milk one tablespoon at a time until desired consistency returns.