As a lover of all things cheesy and creamy, I have always been fascinated by the world of queso.
From the traditional recipes handed down through generations to the modern twists that push the boundaries of flavor, there is something truly magical about this simple yet satisfying dish that brings people together.
Today, I am excited to dive into the realm of queso with evaporated milk, a unique and delicious variation that is sure to become a staple in your recipe collection.
What is Queso with Evaporated Milk?
Queso with evaporated milk is a delightful variation of the classic Mexican cheese dip that incorporates the rich and creamy texture of evaporated milk.
This recipe works by combining the smoothness of evaporated milk with the sharpness of Cheddar and the gooeyness of mozzarella, resulting in a decadent and velvety queso that is both flavorful and indulgent.
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Why This Recipe Works:
1. Creamy Consistency: The addition of evaporated milk creates a luscious and creamy base for the queso, ensuring a smooth and velvety texture.
2. Enhanced Flavor Profile: The combination of Cheddar and mozzarella cheeses, along with jalapenos and spices, adds layers of flavor that elevate the dish to new heights.
3. Balanced Heat: The use of canned jalapenos and red pepper flakes provides a subtle kick of heat that is well-balanced by the richness of the cheeses.
4. Versatile Ingredients: This recipe is versatile enough to be customized with your favorite add-ins, such as tomatoes, cilantro, and additional spices, to suit your taste preferences.
Descriptive Ingredients:
- Chili powder: I used this spice to infuse the queso with a warm, smoky flavor and a hint of heat. It adds depth and complexity to the dish, elevating it from ordinary cheese sauce to a zesty, flavorful dip that’s perfect for any occasion.
- Cornstarch: Cornstarch serves as a thickening agent in the queso, helping to achieve the perfect creamy consistency. It ensures that the sauce is smooth and velvety, with just the right amount of thickness to coat each chip or dipper.
- Cilantro, finely chopped: I included cilantro to brighten up the flavors of the queso with its fresh, citrusy notes. Its vibrant green color also adds a pop of freshness to the dish, making it visually appealing as well as delicious.
- Ground nutmeg (optional): I opted to add a dash of ground nutmeg to the queso for its subtle warmth and aromatic qualities. While optional, it contributes a unique flavor profile that complements the other spices and enhances the overall taste experience.
- Butter: Butter adds richness and creaminess to the queso, giving it a luxurious texture and mouthfeel. It also helps to marry the flavors together, creating a cohesive and harmonious blend of ingredients.
- Canned jalapenos, chopped, or chopped green chiles: I incorporated these ingredients to introduce a spicy kick to the queso. Whether you prefer the sharp heat of jalapenos or the milder flavor of green chiles, they both add a welcome punch of heat that balances the richness of the cheese.
- Red pepper flakes: Red pepper flakes contribute an extra layer of heat and a touch of smokiness to the queso. They provide a lingering spiciness that enhances the overall flavor profile of the dish without overpowering the other ingredients.
- Salt and Black pepper: These basic seasonings are essential for enhancing the flavors of the queso and ensuring it’s well-balanced. They help to bring out the natural flavors of the cheese and spices, making each bite more delicious.
- Tomato, finely diced: I added diced tomato to the queso for its juicy sweetness and refreshing texture. It adds a burst of freshness to the dish, complementing the richness of the cheese and spices with its bright flavor.
- Evaporated milk: Evaporated milk serves as the liquid base for the queso, providing creaminess and richness without diluting the flavor like regular milk would. It adds a velvety smoothness to the sauce, ensuring that it’s luxuriously creamy and irresistible.
- Cheddar cheese and Mozzarella cheese, freshly shredded: These cheeses form the backbone of the queso, providing a rich, gooey base that’s packed with flavor. Cheddar lends its sharpness and tanginess, while mozzarella contributes its stretchy, melty texture, resulting in a perfectly balanced cheese sauce that’s decadently delicious.
- Chopped cilantro, tomatoes, and jalapenos for garnish: These garnishes add a fresh, vibrant touch to the queso, enhancing its appearance and flavor. They provide a colorful contrast to the creamy cheese sauce, making it even more inviting and appetizing.
- Garlic clove, minced: I included garlic for its aromatic flavor and pungent kick, which adds depth and complexity to the queso. It infuses the sauce with a savory undertone that enhances the overall taste experience, making it even more satisfying.
How To Make These?
Step 1: Prepare the Queso Base
- In a small saucepan, heat the 12 ounces of evaporated milk over medium-high heat until it begins to simmer.
- While the milk is heating, mix 1 tablespoon of cornstarch with a little bit of water to create a slurry.
- Once the milk is simmering, whisk in the cornstarch slurry and continue to whisk until fully combined.
Step 2: Add the Cheeses
- Reduce the heat to low and gradually stir in the 2.5 cups of Cheddar cheese, a handful at a time.
- Keep stirring constantly to ensure the cheese melts smoothly and forms a creamy mixture.
- Once all the Cheddar cheese is melted and the queso is creamy, add in the 4 ounces of freshly shredded mozzarella cheese. Continue stirring until the mozzarella is fully incorporated and the queso is smooth.
Step 3: Incorporate Flavorings
- Stir in 2 tablespoons of chopped canned jalapenos, 1 teaspoon of chili powder, 1/2 teaspoon of ground nutmeg (if using), 1 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Add 1/2 tablespoon of butter for richness and depth of flavor.
- Finally, mix in the minced garlic clove for additional taste.
Step 4: Garnish and Serve
- Once done, remove the queso from the oven and sprinkle chopped cilantro, diced tomatoes, and additional jalapenos over the top for garnish.
- Serve the queso hot with tortilla chips or as a topping for nachos.
- Enjoy your delicious homemade queso with evaporated milk, rich with cheesy goodness and flavorful spices!
Tips:
– To achieve the perfect consistency, be sure to whisk continuously while adding the evaporated milk and cheeses.
– For added flavor, consider incorporating additional spices such as cumin or paprika to personalize the queso to your liking.
– If the queso becomes too thick, simply add a splash of milk or cream to thin it out to your desired consistency.
– For a smokier flavor profile, substitute smoked Cheddar or mozzarella for a unique twist on the traditional recipe.
– To enhance the presentation, garnish the queso with fresh cilantro, diced tomatoes, and jalapenos for a pop of color and freshness.
Nutrition Information:
– Serving Size: 1/4 cup
– Calories: 120
– Total Fat: 9g
– Saturated Fat: 5g
– Cholesterol: 25mg
– Sodium: 200mg
– Total Carbohydrates: 4g
– Dietary Fiber: 0g
– Sugars: 2g
– Protein: 6g
How to Store The Leftovers?
To store any leftover queso with evaporated milk, transfer it to an airtight container and refrigerate for up to 3-4 days. When ready to enjoy, reheat the queso gently on the stovetop or in the microwave, adding a splash of milk if needed to restore the desired consistency.
Recommended Side Dishes for Queso with Evaporated Milk:
1. Tortilla Chips: The classic pairing for queso, tortilla chips provide the perfect vessel for scooping up the creamy goodness.
2. Vegetable Sticks: Crisp and colorful vegetable sticks such as carrots, celery, and bell peppers offer a refreshing contrast to the rich queso.
3. Warm Pretzels: Soft pretzels or pretzel bites make for a savory and satisfying accompaniment to the cheesy dip.
4. Nachos: Transform your queso into a loaded nacho platter by topping crispy tortilla chips with seasoned ground beef, black beans, and fresh toppings like salsa and guacamole.
If the Items Are Not Available in Your Pantry, What Are Some Substitute Options for the Ingredients?
1. Evaporated Milk: Substitute an equal amount of half-and-half or heavy cream for a richer alternative to evaporated milk.
2. Cheddar Cheese: Swap Cheddar cheese for Monterey Jack or pepper jack for a milder or spicier flavor profile, respectively.
3. Mozzarella Cheese: Replace mozzarella cheese with provolone or Gouda for a different texture and taste in the queso.
4. Canned Jalapenos: If canned jalapenos are not on hand, opt for fresh jalapenos or roasted green chiles for a similar level of heat and flavor.
Queso With Evaporated Milk Recipe
Equipment
- serving bowl
Ingredients
- 1 teaspoon chili powder
- 1 tablespoon cornstarch
- 1/4 cup cilantro finely chopped
- 1/2 teaspoon ground nutmeg optional
- 1/2 tbsp butter
- 2 tablespoons canned jalapenos chopped, or chopped green chiles
- 1 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small tomato finely diced
- 12 ounces evaporated milk
- 2.5 cups Cheddar cheese
- 4 ounces mozzarella cheese freshly shredded
- Chopped cilantro tomatoes, and jalapenos for garnish
- 1 garlic clove minced
Instructions
Step 1: Prepare The Queso Base
- In a small saucepan, heat the 12 ounces of evaporated milk over medium-high heat until it begins to simmer.
- While the milk is heating, mix 1 tablespoon of cornstarch with a little bit of water to create a slurry.
- Once the milk is simmering, whisk in the cornstarch slurry and continue to whisk until fully combined.
Step 2: Add The Cheeses
- Reduce the heat to low and gradually stir in the 2.5 cups of Cheddar cheese, a handful at a time.
- Keep stirring constantly to ensure the cheese melts smoothly and forms a creamy mixture.
- Once all the Cheddar cheese is melted and the queso is creamy, add in the 4 ounces of freshly shredded mozzarella cheese. Continue stirring until the mozzarella is fully incorporated and the queso is smooth.
Step 3: Incorporate Flavorings
- Stir in 2 tablespoons of chopped canned jalapenos, 1 teaspoon of chili powder, 1/2 teaspoon of ground nutmeg (if using), 1 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Add 1/2 tablespoon of butter for richness and depth of flavor.
- Finally, mix in the minced garlic clove for additional taste.
Step 4: Garnish And Serve
- Once done, remove the queso from the oven and sprinkle chopped cilantro, diced tomatoes, and additional jalapenos over the top for garnish.
- Serve the queso hot with tortilla chips or as a topping for nachos.
- Enjoy your delicious homemade queso with evaporated milk, rich with cheesy goodness and flavorful spices!
Notes
- To achieve the perfect consistency, be sure to whisk continuously while adding the evaporated milk and cheeses.
- For added flavor, consider incorporating additional spices such as cumin or paprika to personalize the queso to your liking.
- If the queso becomes too thick, simply add a splash of milk or cream to thin it out to your desired consistency.
- For a smokier flavor profile, substitute smoked Cheddar or mozzarella for a unique twist on the traditional recipe.
- To enhance the presentation, garnish the queso with fresh cilantro, diced tomatoes, and jalapenos for a pop of color and freshness.
Frequently Asked Questions:
1. Can I make this queso in advance and reheat it later?
Yes, you can prepare the queso ahead of time and reheat it gently before serving to maintain its creamy consistency.
2. Is it possible to make this recipe without using jalapenos for a milder version?
Absolutely, feel free to omit the jalapenos or reduce the amount to customize the level of heat in the queso.
3. Can I freeze the queso for later use?
While it is technically possible to freeze queso, the texture and consistency may change upon thawing, so it is not recommended for the best results.
4. Are there any vegan alternatives for this recipe?
Yes, you can experiment with plant-based cheeses and non-dairy milk substitutes to create a vegan version of queso with a similar creamy texture.
5. Can I add meat or protein to this queso recipe?
Certainly, consider incorporating cooked and seasoned ground beef, chorizo, or shredded chicken for a protein-packed twist on the traditional queso dish.
Conclusion:
In conclusion, queso with evaporated milk is a delightful fusion of creamy, cheesy goodness that is perfect for gatherings, parties, or simply indulging in a cozy night at home.
By following this comprehensive guide and exploring the versatile nature of this recipe, you can elevate your culinary skills and treat yourself to a truly satisfying snack or appetizer that is sure to impress.
So, gather your ingredients, get creative with your toppings, and prepare to savor every velvety bite of this decadent queso creation. Cheers to good food, good company, and the joy of cooking!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more