Queso With Evaporated Milk Recipe
This Queso With Evaporated Milk Recipe creates the perfect creamy cheese dip that everyone loves.
Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Measuring cups
- Measuring spoons
- Serving bowl
Ingredients
- 1 can 12 oz evaporated milk
- 2 cups sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Optional: diced jalapeños
Instructions
- Heat evaporated milk in saucepan over medium heat.
- Whisk cornstarch with small amount of milk.
- Add cornstarch mixture back to saucepan.
- Stir constantly until mixture begins to thicken.
- Reduce heat to low setting immediately.
- Add butter and melt completely.
- Gradually add shredded cheeses, stirring continuously.
- Season with garlic powder and onion powder.
- Add paprika for color and flavor.
- Taste and adjust salt and pepper.
- Serve immediately while hot and creamy.
Notes
- Cold cheese doesn't melt smoothly and can create lumps in your queso.
- High heat causes the evaporated milk to curdle and separate.
- Continuous stirring prevents sticking and ensures even melting.
- Adding all cheese at once can overwhelm the base and create clumps.
- This Queso With Evaporated Milk Recipe tastes best when served hot and fresh.