Habanero White Cheddar Queso

Black skillet of creamy queso garnished with herbs and tortilla chips.

5 from 2 votes

Habanero White Cheddar Queso

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.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: Mexican

Servings:

Author: Lindsey Baruch

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.

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