Lupe Tortilla Queso Recipe
If you love creamy cheese dip, this Lupe Tortilla Queso Recipe will make you very happy. It is smooth, rich and full of flavor.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups white American cheese shredded
- 1/2 cup Monterey Jack cheese shredded
- 1 small jalapeño finely chopped
- 2 tablespoons diced tomatoes drained
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt to taste
- Fresh cilantro for garnish optional
Instructions
Melt the Butter
- Place a medium saucepan over medium heat. Add butter and let it melt slowly. Do not let it brown. This is the base for the sauce.
Make the Roux
- Add flour to the melted butter. Whisk continuously for about one minute. The mixture should look smooth and slightly thick. This helps the queso stay creamy.
Add Milk and Cream
- Slowly pour in the milk and heavy cream. Whisk constantly to avoid lumps. Cook for a few minutes until the mixture thickens slightly.
Melt the Cheese
- Reduce heat to low. Add shredded white American cheese and Monterey Jack. Stir gently until melted and smooth. Keep stirring so it does not stick.
Add Flavor
- Add chopped jalapeño, diced tomatoes, garlic powder and onion powder. Stir well. Let it cook for two more minutes so flavors blend nicely.
Adjust Seasoning
- Taste the queso carefully. Add salt if needed. If the dip feels too thick, add a splash of warm milk. Stir gently until smooth again.
Serve Warm
- Pour the queso into a serving bowl. Garnish with fresh cilantro if desired. Serve immediately with tortilla chips. This Lupe Tortilla Queso Recipe tastes best warm.
Notes
- Use fresh shredded cheese for smoother melting.
- Add cooked ground beef for a heartier dip.
- Mix in green chilies for extra flavor.
- Add a pinch of smoked paprika for depth.
- Keep heat low to prevent cheese from separating.
- Stir often while serving to keep it creamy.