How do I keep queso from getting grainy?
Two things: low heat and add the cheese gradually. If the sauce is boiling, the proteins tighten up and you can get a gritty texture. Keep it at a gentle steam, not a simmering rage.
Do I have to use American cheese?
No, but it helps. White American contains emulsifiers that make the dip extra smooth and more stable as it sits. If you want all natural cheese only, use all Monterey Jack and toss the shredded cheese with 1 teaspoon cornstarch to start (up to 2 teaspoons if needed), then melt slowly.
Can I use pre-shredded cheese?
You can, but it is not my first choice. Pre-shredded cheese is coated with anti-caking agents that can dull the melt. If you do use it, just melt it slowly and whisk well.
How do I make this queso spicier?
Add 1 finely diced jalapeño (sauté it with the butter), swap in hot green chiles, or stir in a few dashes of hot sauce at the end. If you want smoky heat, add 1 to 2 teaspoons minced chipotle in adobo.
What if my queso is too thick?
Whisk in warm milk a tablespoon at a time until it is the consistency you want. Easy fix.
What if my queso is too thin?
Keep it over low heat for a few more minutes, stirring, and it will thicken a bit as it gently cooks. It will also thicken as it cools, so give it a minute off the heat before you panic. If you need a faster fix, whisk 1 teaspoon cornstarch with 1 tablespoon cold milk, then whisk that slurry into the warm queso and cook 1 to 2 minutes.
How do I keep queso warm for a party?
Transfer it to a small slow cooker on Warm and give it a stir now and then. If you are leaving it on the stove, keep it on the lowest heat possible and cover the pot between dips to slow down thickening.
What is the best cheese for queso?
Stick with good melters like Monterey Jack, mild cheddar, or pepper Jack. Skip super-aged cheeses, which can turn greasy or split. And if you can, grate from a block for the smoothest melt.
