I’ve I had a dollar for every time I tried to master a queso recipe… i’d be able to hire someone to just make it for me instead! Guys – I FINALLY found a queso with poblano recipe I love after experimenting multiple times. Packed with veges and the perfect amount of heat – you’re not going to want to miss this and I promise you!
I was inspired to make a silk-like queso recipe thanks to Cantina Laredo’s DELICIOUS queso blanco! I swear i’ve gone there simply for the margs and queso themselves.
A smooth and silky queso with a touch of heat
- 6 Tbsp Butter
- 3 Tbsp Olive Oil
- 5.5 Tbsp Flour
- 2 Cups Unsweetened Almond Milk plus more if needed*
- 1 Poblano Pepper finely diced
- 1/2 Yellow Onion finely diced
- 1/2 Jalapeno finely diced, leave seeds
- 1/2 Red Bell Pepper finely diced
- 1 1/4 cup Queso Cheddar
- 1 1/4 cup 4 Cheese Cheddar with Jalapeno Flavoring
- Salt & Pepper to Taste
Chop all of the veges into finely diced pieces and add to a skillet over medium-low heat with olive oil, salt, and pepper. Cook until the onions become translucent.
Melt the butter and olive oil in a large sauce pan on medium low heat.
Reduce heat to low and add the flour in 1 tbsp at a time and continuously whisk until the roux forms (paste like).
Add in the milk slowly while continuing to stir. Stir for about 2 minutes to allow the mixture to thicken a bit.
SLOWLY add in the cheese handfuls at a time. Do not add in more cheese until the cheese is fully melted and is no longer sticking to the whisk or spoon. (Add more milk during this process if needed to thin out the sauce).
Once all the cheese has been added and melted, add in the sauteed vegetables.
Stir for a minute or so on low heat and then pour into bowl of your choice.
*The almond milk (or dairy milk) will help thin out the cheese to make it more silk like.