Copycat Chipotle Queso

Name: Copycat Chipotle Queso
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 cups
Cuisine: North America, Mexican
Ingredients: 2 tablespoons butter; 2 tablespoons finely chopped onion; 2 tablespoons finely chopped seeded fresh poblano pepper; 2 tablespoons finely chopped seeded serrano pepper; 1 garlic clove, minced; 1 teaspoon finely chopped chipotle pepper in adobo sauce; 2 teaspoons cornstarch; 1 can (12 ounces) evaporated milk; 2 cups shredded Monterey Jack cheese; 1 cup shredded sharp white cheddar cheese; 1 tablespoon chopped tomato; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon pepper; Tortilla chips

Total Time Prep/Total Time: 20 min.

Yield 3 cups

Test Kitchen Approved

This is a spot-on copycat recipe for Chipotle queso!

Ingredients

2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped seeded fresh poblano pepper
2 tablespoons finely chopped seeded serrano pepper
1 garlic clove, minced
1 teaspoon finely chopped chipotle pepper in adobo sauce
2 teaspoons cornstarch
1 can (12 ounces) evaporated milk
2 cups shredded Monterey Jack cheese
1 cup shredded sharp white cheddar cheese
1 tablespoon chopped tomato
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Directions

In a large saucepan, heat butter over medium heat. Add onion and poblano and serrano peppers; cook and stir until tender, 2-3 minutes. Add garlic and chipotle pepper; cook 1 minute longer. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Stir in tomato and seasonings. Serve warm with tortilla chips.

Nutrition Facts

2 tablespoons: 85 calories, 6g fat (4g saturated fat), 21mg cholesterol, 136mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 4g protein.