Asadero cheese and chipotle peppers come together to create a mouthwatering and flavorful cheese sauce that celebrates the richness of Mexican cuisine.

Asadero cheese is a smooth and creamy cheese with a mild flavor. It is commonly used in various Mexican dishes, including quesadillas, enchiladas, and fondues. It melts beautifully, creating a luscious and gooey texture that adds a creamy element to any dish.

Chipotle peppers, smoke-dried jalapeño peppers, are renowned for their distinct smoky and spicy characteristics. They bring a depth of flavor that adds complexity and intensity to any dish.

The creamy richness of asadero cheese pairs well with the smoky heat of chipotle peppers. The flavors intertwine to create a captivating symphony. Asadero Cheese & Chipotle Pepper Queso adds a layer of authenticity and depth to any dish, whether it be quesadillas, enchiladas, tacos, or alongside tortilla chips.

Asadero Cheese & Chipotle Pepper Queso

Recipe by Kyle Taylor

5.0 from 1 vote

Course: SidesCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Asadero cheese and chipotle peppers come together to create a mouthwatering and flavorful cheese sauce that celebrates the richness of Mexican cuisine.

Ingredients

8 ounces asadero cheese, grated
2 dried chipotle peppers, rehydrated and chopped
2 cloves garlic, minced
2 tablespoons butter
1/2 cup heavy whipping cream
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup diced tomato (optional)

Directions

Rehydrate your dried chipotle peppers. Bring a small pot of water to a boil. Once its reached a boil, add the dried peppers, cover the pot, and turn off the heat. Let the peppers steep for at least 15 minutes.

Once cool enough to handle, chop and set aside.
In a saucepan, heat the butter over medium heat. Add the minced garlic and sauté until it becomes fragrant, about 1 minute.
Sprinkle in the flour and mix until combined with the melted butter. Slowly whisk in the heavy whipping cream until it’s well combined.
Add the grated asadero cheese. Continue whisking or stirring until the cheese has completely melted.

You can add more heavy whipping cream at this point if you’d like a thinner consistency.
Add the rehydrated and chopped chipotle peppers. Season with salt and pepper. Stir until the peppers are evenly combined.
Remove the queso from the heat and transfer it to a serving bowl. If desired, garnish with freshly diced tomatoes.