A proper roux keeps this queso from breaking—build that foundation first and the rest comes together
Ingredients
Ingredients
- FOR THE ROUX:
- 2 Tablespoons coconut oil
- 1/4 cup all-purpose flour
- FOR THE BECHAMEL:
- 3 cups half-and-half
- PULLING IT ALL TOGETHER:
- 2 teaspoons Ace Kickstart®
- 4 oz Parmesan cheese, freshly grated
- 4 oz Gruyère cheese, freshly grated
- 4 jalapeño chiles, stemmed, seeded, diced
- chives for garnish
Method
-
01
Dice jalapeños and grate cheeses
8 minGet your mise en place dialed in before you hit the heat—fresh jalapeño dice and freshly grated cheese (never pre-shredded) will make or break your queso's texture and flavor.
-
02
Make blonde roux with oil and flour
5 minStir constantly over medium-high heat until blonde.
-
03
Whisk in half-and-half to make bechamel
3 minAdd slowly while mixing to avoid lumps.
-
04
Simmer bechamel until thickened
30 minLower heat immediately; simmer until it coats a spoon.
-
05
Stir in cheeses, jalapeños, and seasoning
3 minRemove from heat once melted and creamy.
-
06
Garnish with chives and serve
1 minLadle that queso into a warm bowl and hit it with a pinch of chives for color and a sharp onion note that cuts through the richness.
From Mike's Notebook
Grate your cheese fresh right before cooking—pre-shredded won't melt smooth into the bechamel.
Add the half-and-half in a thin stream while whisking, not all at once, or you'll fight lumps.
Pull the pan off heat the moment the cheese melts; keep cooking and the roux breaks.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
Tell us how it went.
Be the first to review this recipe.
