Costa Vida Queso Recipe
Creamy, cheesy, and smoky - this Costa Vida Queso Recipe is prepared using roasted poblano, white American cheese, and warm spices.
Equipment
- Heavy bottom sauce or skillet- helps to prevent the cheese from being scorched.
- A silicone spatula or wooden spoon- to keep stirring.
- Whisk, to make it all silky smooth.
- Measuring cups & spoons
- Pepper, onion, sharp knife, cutting board- use this to cut pepper and onions.
- Serving bowl - since it is all about serving queso.
Ingredients
- 2 tbsp butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 jalape finely chopped (to reduce the hotness)
- 1 poblano pepper roasted, peeled and diced (the smoky secret)!
- 2 tbsp flour for thickening
- 1 cup whole milk
- 1 cup heavy cream
- 8 oz white American cheese shredded (like butter)
- 4 oz Monterey Jack cheese grated.
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- Salt to taste
- Fresh cilantro minced (to serve)
Optional add-ins:
- One splash of lime juice makes it bright
- Add a pinch of cayenne for some heat.
- Add cooked chorizo stir in (to make it heartier)
Instructions
- Sauté the aromatics. Melt the butter in your saucepan on high. Add onion, jalapeño, and garlic. Bake until tender and aromatic (roughly 34 minutes).
- Add the poblano. Add in the roasted poblano pepper and continue cooking 2 minutes more. It is at this point that the flavor becomes really deep.
- Make a roux. Add the flour and mix until it is all covered. Bake for 1 minute so as to remove that raw flour flavor.
- Add the liquids. Whisk in the cream and the milk slowly. Continue the whisking until the mixture becomes slightly thickened, 3-5 minutes.
- Melt the cheese. Reduce the heat and place the cheeses one after another, stirring all the time until they melt and become smooth.
- Season it up. Add cumin, smoked paprika, and chili powder to taste.
- Serve hot. Serve in a warm bowl, pour in, add cilantro garnish, and serve with tortilla chips.