Queso from Cafe Rio features a smooth, creamy blend of melted cheeses with mild green chiles and a hint of smoky spices, served warm and golden, perfect for dipping crispy tortilla chips or drizzling over fresh Mexican dishes.
Equipments
- Saucepan
- Whisk
- Wooden spoon
- Cheese grater
- Measuring cups
- Measuring spoons
- Mixing bowl
- Knife
- Cutting board
- Serving bowl
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 (4 oz) can diced green chiles
- 1/4 cup diced pickled jalapeños
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro (for garnish)
Using whole milk instead of low-fat options ensures a rich, creamy texture essential for authentic Cafe Rio queso. Freshly shredded cheeses melt more evenly, preventing a grainy consistency in your dip. The combination of diced green chiles and pickled jalapenos adds a balanced mild heat and tangy flavor crucial for the signature taste. Precise measurements of smoked paprika and ground cumin bring the subtle smoky warmth that defines this queso blend. Your homemade Queso from Cafe Rio copycat menu will delight with its smooth, golden warmth, perfect for dipping or drizzling.
Instructions
- Instructions:
- Grate the Monterey Jack and sharp cheddar cheeses and set aside.
- Dice the pickled jalapeños and set aside.
- Dice fresh cilantro for garnish.
- In a saucepan over medium heat, melt butter.
- Whisk in the flour and cook for 1-2 minutes until bubbling and golden.
- Gradually whisk in milk until smooth and thickened, about 2-3 minutes.
- Reduce heat to low and add shredded cheeses, stirring until melted.
- Stir in diced green chiles and diced jalapeños.
- Add garlic powder, onion powder, smoked paprika, ground cumin, salt, and black pepper.
- Stir until everything is well combined and queso is smooth.
- Taste and adjust seasoning if needed.
- Transfer queso to a serving bowl.
- Garnish with chopped fresh cilantro.
- Serve warm with tortilla chips or desired Mexican dishes.
Substitution
Queso from Cafe Rio copycat menu offers a rich, creamy blend of Monterey Jack and sharp cheddar cheeses combined with diced green chiles and smoky spices, making it ideal for dipping or topping. If you cannot find canned diced green chiles, substitute with fresh roasted poblano peppers for a fresher flavor or use mild canned hatch chiles for a similar taste. Whole milk is recommended to achieve the creamy texture, but you can use 2% milk if needed, knowing the queso may be slightly less rich. When shredding cheese, use a fine grater to help it melt evenly without clumping. For serving, warm the queso gently on low heat and stir continuously with a wooden spoon to maintain smooth consistency and prevent burning.
Tips
To achieve the perfect smooth and creamy texture of Queso from Cafe Rio, ensure you whisk the flour and butter thoroughly to create a roux before adding milk, which will prevent lumps. Maintain medium heat when melting butter and cooking the roux, then lower the heat during cheese melting to avoid curdling. Use freshly shredded Monterey Jack and sharp cheddar cheeses for better melting and flavor, as pre-shredded cheese may contain anti-caking agents. Your queso will be best served warm, so keep it in a covered bowl or use a warm setting to maintain its luscious consistency throughout your meal.
Nutritions
Queso from Cafe Rio is rich in calcium and protein thanks to the blend of Monterey Jack and sharp cheddar cheeses, supporting bone health and muscle repair. The inclusion of green chiles and pickled jalapenos adds a moderate amount of vitamins A and C, which contribute to immune function. Butter and whole milk provide essential fats and calories, fueling your body with energy. You can enjoy this creamy dip in moderation as part of a balanced diet, pairing it with nutrient-rich vegetables or whole grain chips for added fiber.
Storage
Store your Cafe Rio queso in an airtight container and refrigerate promptly to maintain its creamy texture and flavor. When reheating, use a low heat setting on the stovetop and stir frequently to prevent separation or burning. Consume within 3-4 days for optimal freshness and safety.
Variation or Alternatives
Try swapping whole milk with half-and-half or evaporated milk for a richer, creamier queso consistency. If you prefer a spicier dip, increase the amount of diced pickled jalapenos or add a dash of chipotle powder for extra smoky heat. Instead of the traditional Monterey Jack and sharp cheddar cheeses, experiment with Gouda or Pepper Jack to introduce different flavor profiles. You can also finish the queso under a broiler for a minute or two to create a warm, bubbly crust that adds a delightful texture contrast.
Allergies
Queso from Cafe Rio contains dairy ingredients such as whole milk, Monterey Jack cheese, sharp cheddar cheese, and butter, which can trigger allergic reactions in individuals with lactose intolerance or milk protein allergies. The inclusion of diced pickled jalapenos and green chiles may also pose risks for those sensitive to nightshades. If you have allergies or food sensitivities, carefully review ingredient lists to avoid adverse reactions.
Why this recipe?
Cafe Rio's Queso menu is beloved for its creamy texture and perfectly balanced blend of melted cheeses and spices, offering a deliciously rich flavor that complements their fresh Mexican-inspired dishes. The queso is made with high-quality ingredients that deliver an authentic taste, making it a versatile dip or topping for tacos, burritos, and chips. Many fans appreciate the addictive savory warmth that enhances every bite, creating a crave-worthy experience that keeps them coming back. Your attempt to make the copycat version allows you to enjoy this popular flavor at home, customizing the spice level and freshness to suit your preferences.