I’m sitting here writing this post as I am nearing into the 3rd day of this nasty cold I caught from my son. (and oh boy am I feeling horrible). My husband has been somewhat taking care of us was much as possibly… but unfortunately he woke up with a stuffy nose this morning.. so now all three of us are sick! It’s definitely not the week I had planned but were hanging in there. So here I am sick as a dog, and laying in bed thinking back on this queso I made the other day (back when my taste buds still worked).

You can never have too many queso recipes. I probably have about 5 different ones (maybe even more) that I alternate between just to keep things interesting. This queso recipe is definitely one of my favorites. By adding a small bit of chipotle chili powder… it brings a nice spicy smokiness to the dip that you won’t find in any other ordinary queso. I love the flavor of chipotle. It brings depth and richness to whatever you add it to. I love to use canned chipotles in adobo sauce in all sorts of Mexican dishes. For this one in particular, I decided to use a powdered spice. Oh man is this queso good. I think my husband ate half of it before I even spooned it into a bowl. With super bowl Sunday coming up, this is the perfect thing to bring to your party and snack on while the game plays. This dip will stand out and will be eaten so quickly, I promise.


Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Yields: About 4 cups


  • 3 tbsp butter, salted
  • 1/2 medium yellow onion, small dice
  • 1 serrano chili, small dice
  • 1 clove garlic, minced
  • 1 large roma tomato, small dice
  • 1 tbsp flour
  • 2 cups milk
  • 8 oz. yellow american cheese, shredded
  • 1/2 cup white american cheese
  • 1/2 tsp ground chipotle chili pepper powder 
  • 1 pinch kosher salt
  • 1/4 cup fresh cilantro, chopped


  1. Heat a large tall sided pan to medium high heat. Add in butter and let melt down. Add in onion and serrano chili. Cook for 2 minutes until the onions begin to sweat. Add in garlic and tomato and cook for an additional 2 minutes until tomato juices have almost dissolved. 
  2. Sprinkle in the flour in an even layer and continue to cook and mix until the rue begins to slightly bubble. Add in milk slowly while continuing to whisk till mixture comes to a soft boil and slightly thickens.
  3. Turn the heat down to low and add in cheese. continue to whisk till cheese incorporates. From there, add in spices and cilantro.
  4. Turn off heat and serve hot with tortilla chips or flour tortillas.

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