Silky-smooth, scoopable queso with a beer-forward backbone that cuts the richness and highlights real cheddar flavor. Perfect for game day or any snack spread.
Serves
6–8
Prep Time
10 minutes
Cook Time
10–15 minutes
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3/4 cup beer (lager, pilsner, or light amber), room temperature
- 3/4 cup whole milk (or half-and-half for richer)
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika (optional)
- 1/2–3/4 tsp kosher salt, to taste
- Pinch of cayenne or a few dashes hot sauce (optional)
- 2 cups freshly grated sharp cheddar (about 8 oz)
- 1/2 cup freshly grated Monterey Jack or Pepper Jack (about 2 oz)
- 1 small Roma tomato, seeded and finely diced (optional, for freshness)
- 2 tbsp finely chopped pickled jalapeños (optional, for tangy heat)
- 2 tbsp chopped cilantro (optional)
- Tortilla chips, for serving
Why Beer Works
Beer adds toasted grain notes, gentle malt sweetness, and a touch of bitterness that balances rich cheese. It thins the sauce without watering down flavor and keeps the queso bright instead of cloying. Use a clean lager or pilsner for a classic profile; a light amber adds subtle caramel depth. Avoid very bitter IPAs or very dark stouts—they can taste harsh.
Instructions
- Make a blond roux
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes until foamy and blond (don’t brown). This prevents a floury taste and helps the queso stay smooth.
- Add liquids
- Slowly whisk in beer until smooth, then whisk in milk. Bring to a gentle simmer, whisking, 2–3 minutes until slightly thickened and silky.
- Season the base
- Whisk in Dijon, Worcestershire, garlic powder, onion powder, smoked paprika (if using), salt, and cayenne/hot sauce to taste.
- Melt in the cheese
- Reduce heat to low. Add cheddar and Jack a handful at a time, whisking until fully melted before adding more. Keep the heat low to prevent splitting. If the queso seems too thick, whisk in a splash of warm beer or milk to reach a pourable, dip-friendly consistency.
- Finish and serve
- Stir in tomato, pickled jalapeños, and cilantro if using. Taste and adjust salt and heat. Transfer to a warmed bowl or fondue pot and serve immediately with tortilla chips.
Tips for Creamy, Flavorful Queso
- Freshly grate cheese: Pre-shredded cheeses contain anti-caking agents that can make sauce grainy.
- Gentle heat is key: After adding cheese, keep the burner low. High heat can cause the sauce to break.
- Control thickness: Aim for a smooth, ribbon-like pour. Thin gradually with warm beer or milk as needed.
- Balance bitterness: If the beer tastes assertive, add a teaspoon of honey or an extra splash of milk. A pinch more salt and a little Dijon also round edges.
- Keep it smooth: If the queso thickens on the table, whisk in a warm splash of beer or milk. For a party, keep it over low heat in a small slow cooker, stirring occasionally.
- Spice it your way: Swap Pepper Jack for Monterey Jack, add roasted green chiles, or finish with a dash of hot sauce for extra kick.
Variations
- Chorizo Queso: Brown 6 oz fresh chorizo; drain well and fold into the finished queso.
- Verde Queso: Stir in 1/3 cup warm salsa verde and a squeeze of lime.
- Smoky Bacon: Add 3–4 strips crisp crumbled bacon and a pinch more smoked paprika.
Beer Notes
- Best choices: Lager, pilsner, Kölsch, or light amber.
- Nonalcoholic option: Use a good NA lager for the same malty aroma and smooth texture; adjust salt and acidity to taste.
