Joanna Gaines Queso Recipe

Joanna Gaines Queso is made with freshly grated sharp cheddar cheese, fire-roasted green chilis, and a rich base of evaporated milk thickened with cornstarch. Unlike processed cheese dips, this recipe relies on a homemade technique and smoky spices like ancho chili and smoked paprika to create a velvety, sophisticated cheese sauce. It is the ultimate game-day appetizer that brings fresh, authentic Tex-Mex flavor to the table without the artificial aftertaste.

Joanna Gaines Queso Ingredients

• 2 Tablespoons Unsalted Butter: For sautéing the aromatics.
• 1/3 cup Finely Diced White Onion: (About 40g). White onion provides the traditional sharp, crisp flavor.
• 1 Tablespoon Minced Garlic: Fresh is best.
• 4 oz can Fire Roasted Diced Green Chilis: Drained. The fire-roasted variety adds a subtle char flavor.
• 1/4 cup Diced Roma Tomato: Or canned petite diced tomatoes, juices drained.
• 2 teaspoons Cornstarch: The thickening agent that stabilizes the sauce.
• 1/4 teaspoon Ground Cumin: For earthy warmth.
• 1/4 teaspoon Ancho Chili Powder: A mild, sweet chili flavor.
• 1/8 teaspoon Smoked Paprika: Enhances the fire-roasted notes.
• Dash of Cayenne Pepper: Optional, for a spicy kick.
• 1/4 teaspoon Ground Black Pepper: Seasoning.
• 1/4 teaspoon Table Salt: Plus extra to taste.
• 12 oz can Full-Fat Evaporated Milk: (354 ml). Do not use sweetened condensed milk. Evaporated milk creates a smoother emulsion than regular milk.
• 8 oz Freshly Grated Sharp Cheddar Cheese: (226g). It is crucial to grate this from a block.
• Corn Chips: For serving.

How To Make Joanna Gaines Queso

1. Sauté the onion: Melt the butter in a large pot or Dutch oven over medium heat. Add the finely diced white onion and cook for about 5 minutes until softened and translucent, but not browned.
2. Soften the vegetables: Add the minced garlic and cook for 30 seconds until fragrant. Stir in the drained tomatoes and fire-roasted green chilis. Cook together until the mixture is well-combined and hot.
3. Thicken the base: Sprinkle the cornstarch directly over the vegetables in the pan. Use a spatula to stir and cook for 1 minute until the powder is fully absorbed and no white lumps remain. (This acts as the binding agent).
4. Bloom the spices: Stir in the cumin, ancho chili powder, smoked paprika, cayenne (if using), black pepper, and salt. Cooking the spices briefly releases their essential oils.
5. Create the sauce: Gradually drizzle in the evaporated milk while whisking or stirring constantly. Continue to cook, stirring frequently, until the milk is completely combined, warmed through, and slightly thickened by the cornstarch.
6. Melt the cheese: Turn the stovetop heat down to low. Add the freshly grated sharp cheddar cheese. Stir gently but continuously until the cheese is completely melted and the queso is smooth. Taste the dip and add more salt, pepper, or cayenne if desired. Serve immediately.

Recipe Tips

• Grate Your Own Cheese: This is the golden rule of queso. Pre-shredded cheese contains anti-caking agents (like cellulose) that prevent it from melting smoothly, resulting in a grainy, oily dip. Buy a block and grate it yourself.
• Evaporated Milk Magic: Evaporated milk has had 60% of its water removed, making it creamier and more stable under heat than regular milk. It helps the cheese sauce stay emulsified without splitting.
• Cornstarch Technique: Sprinkle the cornstarch over the veggies before adding the liquid. This coats the ingredients and prevents the starch from clumping when the milk is added.
• Spice Adjustments: Ancho chili powder is mild and fruity. If you don’t have it, you can use regular chili powder, but the flavor will be slightly different. Smoked paprika is essential for that “campfire” taste.

What To Serve With Queso?

This rich cheese dip is the centerpiece of any snack table. Serve it surrounded by a mountain of salty corn tortilla chips for scooping. It is also fantastic poured over steamed broccoli or baked potatoes for a cheesy side dish. For a Tex-Mex feast, drizzle it generously over beef tacos or loaded nachos.

How To Store Leftovers Queso?

• Refrigerate: Store the cooled queso in an airtight container in the refrigerator for up to 3 to 4 days. It will solidify into a block when cold.
• Reheat: Reheat gently in a saucepan over low heat or in the microwave in 30-second intervals. You will likely need to stir in a splash of milk or water to loosen it back to a dipping consistency.
• Freeze: Freezing is not recommended, as the texture of the dairy will change and become grainy.

Joanna Gaines Queso Nutrition Facts

• Calories: ~208 kcal
• Fat: 16g
• Carbohydrates: 7g
• Protein: 10g
• Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Joanna Gaines Egg Drop Soup Recipe
• Joanna Gaines Chicken Poblano Soup Recipe
• Joanna Gaines Sweet Potato and Apple Soup Recipe