Chuy’s Queso Recipe
Okay, let’s talk queso-specifically Chuy’s Queso Recipe. You know the kind: warm, gooey, and bursting with flavor. It’s the kind of dip that makes you rethink sharing. Now, what if I told you that you could recreate that magic right at home? Yep, with just a few simple ingredients.
Ingredients
- 1 lb thick-sliced white American cheese from the deli, cubed
- ½ jar roasted salsa verde mild or medium, depending on spice preference
- A splash of milk to reach desired creaminess
Instructions
- Ask for thick slices of white American cheese at your deli and cut them into small cubes. The smaller the pieces, the quicker they’ll melt.
- Place the cheese cubes into a medium saucepan over medium heat. Stir occasionally to prevent sticking.
- Once the cheese starts to melt, add just a splash of milk. This helps loosen the cheese and makes it creamy. Add a bit more if needed.
- Pour in half a jar of roasted salsa verde. Stir well to combine. The salsa gives it that restaurant-style flavor and a hint of spice.
- Keep stirring until everything is melted and smooth. The queso should be thick but pourable.
- Spoon over chimichangas, pour into a bowl for dipping, or drizzle over nachos. However you serve it, serve it warm.
Video
Notes
Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. Reheat slowly in a saucepan or microwave, adding a splash of milk to bring back that creamy texture.