Copycat Chipotle Queso

5 mins
Serves 1
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Directions

  1. 1In a glass measuring cup, mix 12 oz of evaporated milk with 2 teaspoons of corn starch and set aside.
  2. 2In a glass measuring cup, mix 12 oz of evaporated milk with 2 teaspoons of corn starch and set aside.
  3. 3In a glass measuring cup, mix 12 oz of evaporated milk with 2 teaspoons of corn starch and set aside.
  4. 4Melt 2 tablespoons of butter in a saucepan over medium heat.
  5. 5Melt 2 tablespoons of butter in a saucepan over medium heat.
  6. 6Melt 2 tablespoons of butter in a saucepan over medium heat.
  7. 7Add in 2 tablespoons of finely diced poblano pepper, 2 tablespoons of finely diced serrano pepper, and 2 tablespoons of finely diced onion.
  8. 8Add in 2 tablespoons of finely diced poblano pepper, 2 tablespoons of finely diced serrano pepper, and 2 tablespoons of finely diced onion.
  9. 9Add in 2 tablespoons of finely diced poblano pepper, 2 tablespoons of finely diced serrano pepper, and 2 tablespoons of finely diced onion.
  10. 10Cook for 2-3 minutes.
  11. 11Cook for 2-3 minutes.
  12. 12Cook for 2-3 minutes.
  13. 13Add in 1 clove of minced garlic and 1 teaspoon of chopped chipotle peppers in adobo. Cook for 1 minute.
  14. 14Add in 1 clove of minced garlic and 1 teaspoon of chopped chipotle peppers in adobo. Cook for 1 minute.
  15. 15Add in 1 clove of minced garlic and 1 teaspoon of chopped chipotle peppers in adobo. Cook for 1 minute.
  16. 16Add in the evaporated milk and cornstarch mixture, stir and cook until thick (about 1-2 minutes), then turn off the heat.
  17. 17Add in the evaporated milk and cornstarch mixture, stir and cook until thick (about 1-2 minutes), then turn off the heat.
  18. 18Add in the evaporated milk and cornstarch mixture, stir and cook until thick (about 1-2 minutes), then turn off the heat.
  19. 19Add in 2 cups of shredded monterey jack cheese, 1 cup at a time, stirring until melted.
  20. 20Add in 2 cups of shredded monterey jack cheese, 1 cup at a time, stirring until melted.
  21. 21Add in 2 cups of shredded monterey jack cheese, 1 cup at a time, stirring until melted.
  22. 22Then add 1 cup of shredded white sharp cheddar cheese, stirring until melted.
  23. 23Then add 1 cup of shredded white sharp cheddar cheese, stirring until melted.
  24. 24Then add 1 cup of shredded white sharp cheddar cheese, stirring until melted.
  25. 25Add 1 tablespoon of chopped tomatoes, cumin, salt and pepper to taste. Stir to combine.
  26. 26Add 1 tablespoon of chopped tomatoes, cumin, salt and pepper to taste. Stir to combine.
  27. 27Add 1 tablespoon of chopped tomatoes, cumin, salt and pepper to taste. Stir to combine.

Ingredients

  • 12 oz evaporated milk
  • 12 oz evaporated milk
  • 12 oz evaporated milk
  • 2 teaspoons corn starch
  • 2 teaspoons corn starch
  • 2 teaspoons corn starch
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons poblano pepper
  • 2 tablespoons poblano pepper
  • 2 tablespoons poblano pepper
  • 2 tablespoons serrano pepper
  • 2 tablespoons serrano pepper
  • 2 tablespoons serrano pepper
  • 2 tablespoons onion
  • 2 tablespoons onion
  • 2 tablespoons onion
  • 1 clove minced garlic
  • 1 clove minced garlic
  • 1 clove minced garlic
  • 1 teaspoon chipotle peppers in adobo
  • 1 teaspoon chipotle peppers in adobo
  • 1 teaspoon chipotle peppers in adobo
  • 2 cups shredded monterey jack cheese
  • 2 cups shredded monterey jack cheese
  • 2 cups shredded monterey jack cheese
  • 1 cup shredded white sharp cheddar
  • 1 cup shredded white sharp cheddar
  • 1 cup shredded white sharp cheddar
  • 1 tablespoon chopped tomatoes
  • 1 tablespoon chopped tomatoes
  • 1 tablespoon chopped tomatoes
  • 0 cumin
  • 0 cumin
  • 0 cumin
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

saucepanwhisk