Homemade Queso 

Prep Time: 5 minutes
Cook Time: 5-10 minutes 

Yield: 2 ¼ cups

Ingredients 

4 oz sharp Cheddar cheese 

4 oz Monterey Jack cheese
1.5 oz (3 tablespoons) Zeal Creamery Unsalted Butter

2 tablespoons all-purpose flour 

½ cup Zeal Creamery Whole Milk 

One 4 oz can diced hot green chilies

½ teaspoon smoked paprika 

¼ teaspoon onion powder 

¼ teaspoon garlic powder 

¼ teaspoon ground cumin 

¼ teaspoon kosher salt 

2 oz cream cheese 

Optional Toppings 

Pico de gallo, fresh cilantro & sliced jalapeno 

Chips and fresh veggies, for serving

Directions

  1. Shred the Sharp Cheddar and Monterey Jack cheese. Place in a bowl and set aside. 

  2. In a 2-qt saucepan over medium-low heat, melt the butter. 

  3. Whisk in flour and continue to whisk until it starts to bubble, about 30 seconds. 

  4. While whisking, stream in the milk and whisk until well combined.

  5. Add green chilies, smoked paprika, onion powder, garlic powder, cumin, and salt. Whisk to combine. 

  6. Add Cheddar, Monetary Jack, and cream cheese. Whisk to combine. Continue to cook, whisking constantly until cheese melts and mixture thickens, about 5 minutes. 

  7. Transfer to a bowl and finish with desired toppings. 

  8. Serve warm with tortilla chips or vegetables for dipping.

Recipe Notes

  • It’s important to not purchase pre-shredded cheese. Pre-shredded cheese has a coating that makes the queso separate. 

  • If you want a sharper flavored queso, replace the Monetery Jack cheese with 4 ounces of additional Sharp Cheddar. 

  • You can place the cooked queso in a small crockpot to keep warm for serving. 

Mickayla Wawrousek