Chipotle Queso Recipe

This creamy, velvety Copycat Chipotle Queso Recipe is made with Monterey Jack, white cheddar, and poblano peppers and ready in 20 minutes. The melted cheese flows over warm tortilla chips with a smoky kick from the chipotle adobo. I prefer making this at home to control the exact level of heat.

Better Than Takeaway

Getting the exact texture of restaurant queso at home used to frustrate me. I would end up with a grainy mess instead of a smooth dip.

The surprise was learning to grate blocks of cheese by hand rather than buying bags of shredded cheese. This simple change completely transformed how the cheese melts into the warm milk.

Jump to Recipe

Copycat Chipotle Queso Recipe Ingredients

• 1 tbsp unsalted butter
• 1/4 cup finely chopped poblano pepper
• 1 jalapeño pepper, seeded and finely chopped
• 1 clove garlic, minced
• 1 tbsp cornstarch
• 1 cup whole milk
• 8 oz Monterey Jack cheese, freshly grated
• 4 oz sharp white cheddar cheese, freshly grated
• 1 chipotle pepper in adobo sauce, minced
• 1/4 cup diced tomatoes

How To Make Copycat Chipotle Queso Recipe

1. Sauté the Vegetables: Melt the butter in a medium saucepan over medium heat, then cook the poblano, jalapeño, and garlic for 3 minutes until softened.
2. Create the Base: Whisk the cornstarch into the cold milk, pour it into the saucepan, and let it simmer for 4 minutes until slightly thickened.
3. Melt the Cheese: Turn the heat to low and add the grated Monterey Jack and white cheddar one handful at a time, whisking continuously until smooth.
4. Stir in the Mix-ins: Remove the pan from the heat and gently fold in the minced chipotle pepper and diced tomatoes before serving warm.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese is coated in anti-caking agents that cause grainy textures.
• Keep the heat low: Boiling the milk and cheese mixture will cause the proteins to separate and curdle.
• Whisk in batches: Adding all the cheese at once lowers the temperature too fast and causes clumping.

What To Serve With Copycat Chipotle Queso

This warm dip pairs seamlessly with salted tortilla chips and warm flour tortillas. You can also spoon it over burrito bowls, roasted vegetables, or homemade chicken fajitas.

How To Store

Store leftover queso in an airtight container in the fridge for up to 4 days. Reheat slowly on the stove over low heat, adding a splash of milk to restore the creamy consistency. Do not freeze this dip, as the dairy will separate when thawed.

FAQs

Why did my queso turn out grainy?

Grainy queso happens if the heat is too high or if you used pre-shredded cheese. Always keep the burner on low while melting the dairy.

Can I use different types of cheese?

Yes, you can use mild cheddar or pepper jack. Just ensure you grate it fresh from a block.

How do I make it spicier?

Leave the seeds in the jalapeño or add an extra minced chipotle pepper in adobo sauce.

Is this dip gluten-free?

Yes, because we use cornstarch instead of flour, this recipe is naturally gluten-free.

Nutrition

• Calories: 240 kcal
• Total Fat: 18 g
• Saturated Fat: 11 g
• Cholesterol: 55 mg
• Sodium: 320 mg
• Total Carbohydrate: 6 g
• Protein: 12 g