Casa Ole's Queso Recipe: Experience Cheese Perfection

We think it’s impossible not to love Casa Ole if you are into Mexican food. Even if you are likely to be left satisfied with most of the menu, there is one that stands out among the rest. You’d be surprised to know the number of people asking for Casa Ole’s Queso recipe.

People love a good dip, and Casa Ole’s Queso recipe makes the perfect one with simple ingredients prepared in a short amount of time. Have it with your favorite chips or steak. The quality and the taste remain the same. Let’s see what the fuss is all about.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Our Casa Ole's Queso Recipe
• Comments

Ingredients

• Hatch chile — ½ cup, roasted and peeled
• Onions — ½ cup, chopped
• Garlic — 1 clove, minced
• Butter — ½ tbsp.
• Tomatoes — ½ cup, peeled and diced
• American cheese — 1 cup
• Evaporated milk — ½ cup
• Salt — ½ tsp.
• Pepper — ½ tsp.
• Cilantro — ½ tsp.

Instructions

1. Melt some butter in a pan.

2. Add the vegetables; tomatoes, onions, garlic, and the hatch chile.

3. Cook on medium heat, until soft and tender. This should take 2-3 minutes.

4. Add the milk, salt, pepper, and cilantro.

5. Bring the mixture to a simmer and cook for an additional 5 minutes.

6. Add the American cheese. Stir well until the cheese melts.

7. Remove from the heat.

Substitutions

• American cheese — Casa Ole’s Queso recipe calls for American cheese, and it works well enough. We’ve tried a few different versions of the recipe, and we found that Cheddar cheese also does a great job. If you’d rather use a different one, feel free to try Monterey Jack as well.

• Evaporated milk — Evaporated milk makes your dish creamy and smooth, but we’ve also made the dish using whole milk and it ended up being just as delicious. Still, it didn’t match the flair of the original, so you might want to stick to evaporated milk. Heavy cream could be considered as well.

• Hatch chile — Obviously hatch chile can also be replaced, even omitted if that’s the way you’d like, but it might be fair to say that they are the soul of Casa Ole’s Queso recipe though. If hatch chile is not an option, you might want to consider using serrano pepper or Anaheim pepper.

Variations

• Add more vegetables — It is fair to say that we have tried a few different variations of Casa Ole’s Queso recipe, and this one really hit the spot. We omitted the chili, and instead, we added more vegetables. Our version included spinach, mushrooms, corn, and bell peppers.

• Make it meaty — We’ve omitted the chile and increased the greens. But apparently, that wasn’t enough, so we added some meat into the mix. We omitted the hatch chile and used a pound of ground beef. You can also use ground chicken, turkey, or pork; though we’ve stopped ourselves at ground beef. Just keep in mind to drain the extra fat after browning the meat.

• Pair it — Casa Ole’s Queso recipe makes a delicious dip, but admittedly, it might not cut it for everyone. We’ve realized that our Queso makes the perfect pairing with avocado cream. If that’s not your cup of tea, you might want to consider going with our spinach dip instead.

Equipment

• Measuring cups and spoons

• Large saucepan

Storage

• Transfer any leftovers to an airtight container. Once stored in your fridge, the leftovers will last for a week at the most.

Pro Tips

• The heat — Casa Ole’s Queso recipe is not known for being spicy, since it has a mild flavor. If you’d like to increase the heat, feel free to add cayenne pepper or red pepper flakes. Just keep in mind that the chile will already provide a mild heat, so don’t go overboard.

• Stir well — Remember to stir the mixture until the cheese melts, otherwise, it will likely stick to the pan and get burned. Even though this one might sound like an unnecessary tip, trust us, we should’ve thought about it while making our own!