This queso doesn't mess around! Two kinds of cheese are melted with dark beer, and chopped chipotle peppers are stirred in to heat things up. For best results, serve warm so it's easier for dipping.
8 ounces dark Mexican beer such as Negro Modelo
1/2 pound cubed Monterey jack cheese
1/2 pound cubed Cheddar cheese
2 tablespoons cornstarch
2 chipotle chiles, minced
tortilla chips
vegetables
Bring the beer to a simmer in a saucepan over medium-high heat.
Combine the cubed cheeses with the cornstarch in a bowl and toss to coat the cheese in the cornstarch. Add a handful of the cheese cubes to the beer in the saucepan and reduce the heat to medium-low. Cook, stirring constantly, until the cheese is melted. When fully melted, add another handful of cheese. Continue stirring and adding cheese until all is added and melty.
Stir the chiles into the queso and let simmer for 1 minute. Serve immediately or transfer to a fondue pot or small crock pot to keep warm. Serve the chipotle queso with chips and/or veggies for dipping.
Don't use pre-shredded or cubed cheese for this recipe. It contains starch that keeps it from melting smoothly. Freshly cube the cheese from a block for the recipe.
Keep the heat low and stir constantly to prevent the cheese from clumping.
Try different spices or additions like diced tomatoes, green onions, or cooked chorizo for extra flavor.
If the queso becomes too thick upon cooling, stir in a little milk or cream to thin it out.
Serve the queso in a preheated dish to keep it warm longer during serving.
Mix in a tablespoon of salsa or adobo sauce (from the chipotle chiles) for an extra kick of flavor.
If the queso separates or becomes greasy, whisk in a little more cornstarch mixed with water to help emulsify the cheese.
Dark Mexican beer, such as Negro Modelo, works best but you can use any flavorful beer you wish. Just remember the beer flavor will be prominent so choose one you enjoy.
While the recipe calls for Monterey Jack and Cheddar, feel free to experiment with other cheeses that melt well, like Pepper Jack or Asadero.
You can control the heat by adding more or less chipotle chiles. You can also remove the seeds for a milder flavor.
Tortilla chips are a classic choice, but you can also serve the queso with sliced vegetables like bell peppers, carrots, or celery for a healthier option.
You can make the queso ahead of time and reheat it gently on the stove or in a slow cooker before serving. Add a splash of milk if needed to keep it creamy and smooth.
The chipotle chiles provide a smoky, spicy flavor to the queso. If you prefer a milder version, you can omit them. You can also substitute with other chiles like jalapenos or roasted green chiles.
Leftover queso can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a saucepan before serving.
While cheese sauces can be frozen, the texture may change slightly when reheated. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator and reheat gently.
Saucepan: For bringing the dark beer to a simmer and melting the cheeses. A medium-sized saucepan works best to allow enough space for stirring.
Measuring Cups and Spoons: For measuring the beer and cornstarch.
Mixing Bowl: To combine the cubed cheeses with cornstarch before adding them to the simmering beer. Use a bowl that is large enough to allow you to toss the cheese in the cornstarch without making a mess.
Wooden Spoon or Heatproof Silicone Spatula: For stirring the cheese and beer mixture continuously.
Fondue Pot or Small Crock Pot (optional): If you elect to keep the queso warm after cooking, a fondue pot or small crock pot is ideal for maintaining the temperature.
Tortilla Chips: Perfect for dipping, these crunchy chips provide the ideal vehicle for dipping in the spicy queso.
Veggies: Crisp, fresh veggies like bell peppers and carrots not only add color to your meal but also provide a different dipping option than tortilla chips.
Quesadillas: Drizzle queso between two flour tortillas and heat them in a skillet until browned. Easy quesadillas!
Nachos: Layer tortilla chips with toppings like black beans, jalapenos, and a drizzle of queso.
Baked Potatoes: Slathering a fluffy baked potato with warm queso makes for a deliciously cheesy side.
Sliders: Small, juicy burgers topped with a swirl of queso will up your slider game.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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