Habanero White Cheddar Queso
on Feb 09, 2024, Updated Apr 11, 2024
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This spicy habanero white cheddar queso is super creamy with a hint of spice, perfect for game day. Topping off with a cilantro shallot chimichurri for some zing that pairs nicely with the warm queso. Serve with tortilla corn chips. If you’re looking for more dip recipes, be sure to check out our Spinach Artichoke Dip and The Best Bean Dip.
What ingredients do you need for this queso dip recipe?
Butter and flour: We are making a roux with butter and flavor to begin our queso. This helps thicken up the queso. Cornstarch can work here as well.
Milk: Before melting in the cheese (off the heat), we are adding milk and making a creamy mixture with the roux. This allows for a super smooth and creamy dip.
Worcestershire: While optional, Worcestershire is a really amazing addition to this dip. It adds a subtle savory-ness that comes through strong in the final product. It adds a nice umami to the dip!
White sharp cheddar cheese and habanero cheddar cheese: This mix of cheeses creates the perfect harmony in this dip. You can sub with pepper jack cheese or monterey jack cheese, too. Or you can use finely minced fresh habaneros, jalapeños or green chiles as well. We recommend not using pre-shredded cheese because it has additives included that will make your queso chunky and not melt evenly.
Cilantro Shallot Chimichurri: The topping of this queso has this really easy chimichurri that pairs really nicely with the heat of the queso. All you need is to toss cilantro, shallot, vinegar, olive oil, salt and pepper!
For serving: Serve with your chips of choice, alongside salsa and guacamole.
Instructions to Make This Spicy Queso
Make your Cilantro Shallot Chimichurri
In a small bowl, mix shallot, cilantro, vinegar, olive oil, salt, and pepper. Mix well and set aside in the fridge until your queso is ready.
Make your Queso
In a medium saucepan, melt unsalted butter on medium-high heat. Once the butter has melted, add your all-purpose flour to the pan.
With a whisk or spatula, whisk for 1 to 2 minutes, creating your roux, until the mixture has no clumps. Season with salt and pepper.
Add in Milk
Pour in your milk, whisking constantly to avoid any lumps. Bring the heat to medium, and cook until it thickens slightly about 4 to 5 minutes. It should not be watery, but a nice creamy consistency. Add the Worcestershire sauce.
Melt Cheese and Serve!
Turn off the heat, and in batches, add your shredded cheeses, stirring constantly until melted and creamy. Take your time while whisking to ensure your queso is creamy. If needed, adjust with a splash more milk if you find it’s too thick, to reach your desired texture.
Transfer your queso to a serving bowl, topping with a drizzling of your chimichurri. Serve warm, the dip will thicken as it cools. Serve with tortilla chips.
Tips, Tricks and Substitutions
It is natural for queso to harden up, and thicken up as it cools. To warm up, just simply place back on the stovetop, stirring well, until back to your desired consistency. If needed, you can add a splash more of milk, liquid of water to help move this process along.
Be sure to purchase a block of cheese and shred yourself. A lot of pre-shredded cheeses have additives such as cornstarch to prevent from sticking, and this will affect the melting and creamy texture of your finished queso.
Feel free to adjust this queso with chili powder, cumin, cayenne pepper, or garlic powder (as some options). Or any other chili of choice, just be cautious of the spice levels since the habanero cheese has a lot of spice. Using a spice like chili or chipotle powder will also change the color of your finished dip.
More Game Day Recipe Ideas
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Habanero White Cheddar Queso
Ingredients
Cilantro Shallot Chimichurri
- 1/4 cup finely chopped cilantro
- 1 tablespoon finely minced shallot
- 1 teaspoon vinegar
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Habanero White Cheddar Queso
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 1/2 teaspoon Worcestershire, optional
- 4 ounce block of white sharp cheddar cheese, shredded
- 4 ounce block of habanero cheddar cheese, shredded
Instructions
- Make your Cilantro Shallot Chimichurri: In a small bowl, mix shallot, cilantro, vinegar, olive oil, salt, and pepper. Mix well and set aside in the fridge until your queso is ready.
- Make your Queso: In a medium saucepan, melt unsalted butter on medium-high heat. Once the butter has melted, add your all-purpose flour to the pan.
- With a whisk or spatula, whisk for 1 to 2 minutes, creating your roux, until the mixture has no clumps. Season with salt and pepper.
- Pour in your milk, whisking constantly to avoid any lumps. Bring the heat to medium, and cook until it thickens slightly about 4 to 5 minutes. It should not be watery, but a nice creamy consistency. Add the Worcestershire sauce.
- Turn off the heat, and in batches, add your shredded cheeses, stirring constantly until melted and creamy. Take your time while whisking to ensure your queso is creamy. If needed, adjust with a splash more milk if you find it’s too thick, to reach your desired texture.
- Transfer your queso to a serving bowl, topping with a drizzling of your chimichurri. Serve warm, the dip will thicken as it cools. Serve with tortilla chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
