Chipotle’s Queso Blanco

Steps

1. 1

   Grate the Monterey Jack and sharp white cheddar from blocks. Freshly grated cheese melts more smoothly because it does not contain the anti-caking agents commonly found in pre-grated cheese.

2. 2

   Finely chop the onion, seeded serrano, and seeded poblano. Grate the garlic and dice the Roma tomato, keeping the tomato aside for the finishing step.

3. 3

   Add the milk, chopped onion, serrano, poblano, chipotle pepper in adobo, and grated garlic to a saucepan. Heat over medium heat until the mixture is hot and just begins to bubble, stirring occasionally.

4. 4

   In a small bowl, mix the cornstarch with enough water to form a smooth slurry with no dry lumps.

5. 5

   Pour the cornstarch slurry into the hot milk mixture. Stir frequently over medium heat until the liquid is slightly thickened.

6. 6

   Reduce the heat to low. Add the sour cream and stir until it is fully incorporated and the mixture is smooth.

7. 7

   Add a handful of grated cheese at a time. Stir continuously and wait until each addition has completely melted before adding the next handful. Continue until all the Monterey Jack and white cheddar have been incorporated and the queso is silky smooth.

8. 8

   Remove the saucepan from the heat. Let the queso cool; it will continue to thicken as it cools.

9. 9

   Stir in the diced Roma tomato and season with the salt, adjusting to taste.

10. 10

    Serve warm. For storage, transfer the queso to an airtight container and refrigerate. Reheat gently over low heat, stirring often, rather than heating it quickly over high heat.