8 Comments so far

1. Lapita

   I believe its pepper jack cheese and jalapenos…

2. coltqueen

   it’s goat cheese. Just buy some at your grocery store & melt it. I’ve never had any with peppers in it, but just add a can of diced green chilies to the cheese; betcha it will be great!!!

3. HoneyB

   1/4 cup butter
   1/4 cup white flour
   2 cups whole milk
   1 tsp. ground cumin
   8 oz. canned chopped green chiles, like Chile Ortegas, drained
   1/2 yellow onion, finely chopped
   3 cloves garlic, minced
   2 tsp. olive oil
   2 fresh jalapeno peppers, seeded, deveined, and finely chopped OR 1 to 2 canned chipotle chiles chopped
   8 oz. monterey jack or asadero cheese, grated
   salt to taste
   fresh ground pepper to taste Saute onion in olive oil for 5 to 10 minutes over medium heat. Stir frequently to prevent burning.
   Add the garlic, reduce the heat to low, and cook for 5 min. Set aside.Chop jalapeno or chipotle chiles and measure out your milk.
   Grab your 2 quart sauce pan and melt the butter over very low heat.
   Once the butter is just melted, add the flour and stir with a whisk to blend it together.
   Turn the heat up just a little bit so that you can see the flour/butter mixture slightly bubbling. Stir constantly for 1 minute.
   Now add a little milk while continuing to stir with the whisk. Add the rest of the milk and turn the heat up to medium.
   Continue to whisk for about 5 to 10 minutes. You will notice the sauce thickening.
   Turn the heat down just a little and add the cumin, onion and garlic mixture, the green chiles, and the jalapeno/chipotle chiles. Stir until well mixed and hot.
   Add a pinch of salt and pepper and stir.
   Turn off the heat and add the grated cheese, one handful at a time.
   Stir each handful in with the whisk until melted. Keep adding handfuls and stirring until all the cheese is mixed in and creamy.

4. guenndu

   Quesco Blanco

   1 cup asadero cheese shredded
   4 ounces green chilies
   1/4 cup cream (optionally half and half)
   2 tablespoons onions, chopped fine
   2 teaspoons ground cumin
   1/2 teaspoon salt
   1 jalapeno or serrano pepper, chopped fine (optional)
   1 tablespoon fresh cilantro, chopped fine (optional)
   salt to taste

   Combine all ingredients in a double boiler (cook over low carefully). Stir as cheese melts. Heat through. Serve.

   (If you cannot locate asadero cheese in your local grocery try substituting a
   monterey jack cheese)

5. knoll

   1 pound (4 cups) asadero shredded cheese or Mexican shredded cheese mixture
   8 ounces chopped green chiles
   1 cup heavy cream
   1 jalapeno or serrano pepper, finely chopped
   salt, to taste

   Combine all of ingredients in crockpot. Cover and cook on low for about 2 hours, stirring occasionally, or until cheese is melted. Thin with more milk or cream if necessary. Taste and adjust seasoning.

   #2
   2 1/2 pounds white American cheese, cut into small chunks
   1/2 white onion, diced
   1 cup chopped jalapeno peppers
   1 cup chopped canned green chiles
   2 cups milk
   2 tablespoons butter
   1 cup diced tomato
   Chips, for serving

   In a double boiler, combine all ingredients except tomato and chips. Cook slowly over low heat until melted, stirring frequently. If you don’t have a double boiler, a large bowl set over a pan of simmering water will work. Add tomatoes. Serve warm with your favorite chips.

   #3
   1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
   4 ounces green chiles
   1/4 cup half-and-half
   2 tablespoons finely chopped onion
   2 teaspoons ground cumin
   1/2 teaspoon salt
   1 serrano or jalapeno pepper, finely chopped (optional)
   1 tablespoon finely chopped fresh cilantro (optional)

   Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally

6. Beth

   1 cup Monterey Jack or Asadero Cheese
   4 oz jalapenos (seeds are where the most heat is, so be careful how many you add)
   4 oz chopped serrano or poblano peppers*
   1/4 cup half and half
   2 tablespoons onions, finely chopped
   2 teaspoons ground cumin
   1/2 teaspoon salt
   1 tablespoon fresh cilantro

   * The peppers you use depend on how hot you enjoy your queso. Use the Serrano if you want a lot of heat, and Poblanos if you prefer less.

7. Ebenezer

   Melt 12 – 16 oz. Monterey Jack cheese in a saucepan slowly on low heat and stir in 2 diced fresh green jalapenos (no seeds), 2 thinly chopped green onions and 2 cloves minced garlic. Some people add a couple of tablespoons of petite diced tomatoes too. Serve warm with taco chips. Serves 6.

8. Prosper

   1 c Asadero cheese; shredded 4 oz Jalapenos, chopped; -drained 1/4 c Half & half 2 T Onion; finely chopped 2 ts Cumin, ground 1/2 ts Salt Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tostaditas.