This spicy habanero white cheddar queso is super creamy with a hint of spice, perfect for game day.
Cilantro, shallots, vinegar, extra-virgin olive oil, salt and black pepper, unsalted butter, all-purpose flour, whole milk, Worcestershire
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.
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.