A Better Queso

Our favorite homemade queso recipe is made entirely from scratch. It calls for real cheddar cheese (sorry, Velveeta lovers), but you can skip the fancy cheese counter and make a beeline straight for your grocery store’s dairy aisle. For the best queso, we like two parts sharp cheddar to one part Monterey Jack. But for bigger flavors you can play around. Swap in some extra-sharp cheddar (though you’ll compromise a bit on texture) or pepper jack. For an even creamier texture, use mild cheddar (or even some cream cheese) instead. At all costs avoid preshredded cheese, which can turn gritty and lead to a broken cheese sauce.

A simple flour roux thickens our version of this cheesy Tex-Mex cheese dip and keeps the queso’s texture creamy when reheated (if there’s any left). As for the mix-ins, we left the can of Rotel behind and instead chose to roast our own green chiles. We prefer New Mexican Hatch chiles (fresh, frozen, or canned) for this queso dip recipe. They’re “peppery and citrusy with a smoky aftertaste,” writes Epi contributor Gabriella Vigoreaux. Fresh ones are available for just a short time in late summer, so if you can’t find any, milder poblano or Anaheim peppers will do. Poblano peppers will give the queso a smokier note, whereas Anaheim peppers swing sweeter.

Garnish with diced tomatoes, pickled jalapeños, or fresh cilantro and serve the burbling cauldron with tortilla chips (for extra credit flash them in the oven so they’re warm and extra-crispy) and margaritas.

This easy queso is one of our favorite Super Bowl appetizers—but you can also make it the main event. Make the ultimate nachos by drizzling it over tortilla chips, or use it as a sauce for black bean enchiladas or tacos.