The Best Queso I've Ever Made!

Ingredients

• 8 oz Sharp Cheddar Cheese (cut into 1/2‑inch cubes; turmeric sharp cheddar works well)
• 8 oz Colby Cheese (cut into 1/2‑inch cubes)
• 8 oz American Cheese (sliced; provides built‑in sodium citrate)
• 1.5 sticks Unsalted Butter (cut into cubes)
• 1 medium Yellow Onion (diced; half for queso base, half for Diablo sauce)
• 4 Green Chili Peppers (e.g., Hatch or Anaheim) (roasted, skins partially left on, seeded, diced)
• 2 Roma Tomatoes (diced; used in guacamole and queso base)
• 1 Jalapeño Pepper (seeded and diced; adds mild heat to guacamole)
• 2 Avocado (ripe; for guacamole)
• 1 Tbsp Lime Juice (freshly squeezed)
• 2 Tbsp Fresh Cilantro (chopped; divided between guacamole and garnish)
• 3 Garlic Cloves (minced; 2 for guacamole, 1 for queso base)
• 1 tsp Salt (plus pinch for seasoning)
• 1 tsp Black Pepper (freshly cracked)
• 1 cup Whole Milk (full‑fat for creaminess)
• 2 Tbsp Avocado Oil (high smoke point for Diablo sauce)
• 6 Habanero Peppers (whole; seeds left on for extra heat)
• 3 cups Canned Tomato Sauce (plain, no added herbs)
• 1 Tbsp White Vinegar (balances acidity in Diablo sauce)
• 2 Tbsp Cotija Cheese (crumbled for garnish)
• 1 bag Tortilla Chips (for serving)

Instructions

1. Preheat Smoker

   Set the smoker or grill to 275°F (135°C) and let it come to temperature. This will be used later to smoke the cheeses.

   Time: PT5M

   Temperature: 275°F

2. Roast Green Chilies

   Place the green chilies directly over the flame or on a hot grill grate. Roast, turning occasionally, until the skins blister and blacken (about 8‑10 minutes).

   Time: PT10M

3. Steam Roasted Chilies

   Transfer the hot chilies into a large zip‑bag, seal, and let them steam for 5 minutes. This loosens the skins for easier peeling.

   Time: PT5M

4. Prepare Guacamole

   Scoop the avocado flesh into a bowl, mash, then stir in diced onion, cilantro, lime juice, minced garlic, diced tomato, jalapeño, and a pinch of salt. Mix until just combined.

   Time: PT10M

5. Make Diablo Hot Sauce

   Heat avocado oil in a saucepan over medium heat. Add whole habaneros and sauté 2 minutes. Add diced white onion and cook until caramelized (≈5 min). Stir in tomato sauce, white vinegar, and a pinch of salt; simmer 10‑15 minutes until thickened. Blend with an immersion blender until smooth.

   Time: PT20M

6. Smoke Cheddar and Colby

   Arrange the cubed sharp cheddar and colby on a foil tray. Place on the preheated smoker and smoke for 25‑30 minutes, turning once, until the cheese melts slightly and develops a golden‑brown rind.

   Time: PT30M

   Temperature: 275°F

7. Sauté Aromatics for Queso Base

   In a cast‑iron skillet, melt the butter over medium heat. Add the diced onion, roasted green chilies, and diced tomatoes; season with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and release their juices (≈5 min).

   Time: PT5M

8. Add Garlic and Milk

   Stir in the minced garlic and cook 1 minute. Pour in the whole milk and bring the mixture to a gentle simmer (do not boil).

   Time: PT3M

9. Incorporate American Cheese

   Add the sliced American cheese to the simmering mixture, stirring constantly until fully melted. The built‑in sodium citrate will help keep the blend smooth.

   Time: PT3M

10. Add Smoked Cheddar & Colby

    Fold the smoked cheddar and colby cubes into the sauce. Reduce heat to low and stir until the cheeses melt completely and the dip is uniform.

    Time: PT5M

11. Blend for Ultra‑Smooth Texture (Optional)

    Using the immersion blender, blend the queso for 30‑45 seconds until silky. This ensures the roasted chilies are evenly distributed.

    Time: PT2M

12. Finish and Serve

    Transfer the hot queso to a serving bowl. Top with generous dollops of guacamole, drizzle Diablo sauce, sprinkle crumbled Cotija, and garnish with fresh cilantro. Serve immediately with tortilla chips.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

15 g

Fat

35 g

Fiber

5 g