Chili Crisp Queso

About 2 cups; 8 servings of 1/4 cup. Yield is approximate before optional thinning or variations.

Ingredients

• 3/4 cup (180 ml) evaporated milk, not sweetened condensed milk, plus 1 to 3 tablespoons if needed for thinning
• 4 ounces (113 g) mild cheddar cheese, freshly grated
• 4 ounces (113 g) deli American cheese, chopped, made with emulsifying salts such as sodium citrate or sodium phosphate
• 2 tablespoons drained canned diced mild green chiles
• 2 tablespoons BLACKLAND Spicy Chili Crisp, divided

Instructions

1. Pour the 3/4 cup evaporated milk into a small heavy saucepan. Warm over medium-low heat until steaming with tiny bubbles at the edge, about 3 minutes; do not boil.
2. Reduce the heat to low. Add the American cheese in two additions, stirring each until melted. Add the cheddar a small handful at a time, stirring gently until the sauce looks uniform before adding more, about 5 minutes.
3. Stir in the drained green chiles and warm for about 2 minutes. The queso should coat a chip and flow slowly from a spoon. If too thick, stir in 1 to 3 tablespoons additional evaporated milk, 1 tablespoon at a time. Do not let the cheese sauce bubble hard.
4. Remove from the heat. Stir the chili crisp in its jar, then fold 1 tablespoon into the queso. Spoon the remaining 1 tablespoon over the top and serve warm. Taste with a tortilla chip before considering more seasoning; this cheese blend generally needs no extra salt.

American cheese contributes emulsifying salts that help the cheddar and milk stay together. Evaporated milk adds milk solids; low heat and gradual cheese additions reduce the risk of a greasy or grainy dip. Do not replace all the American cheese with cheddar.

Serving Suggestions

These are serving ideas; accompaniments are prepared separately and are not included in the sauce yield or timing.

• Serve warm with tortilla chips.
• Spoon over nachos just before eating.
• Add to prepared breakfast tacos.
• Use as a sauce for roasted potatoes.

Optional Variations

• For a white queso, replace the mild cheddar with the same weight of Monterey Jack; keep the American cheese and evaporated milk.
• For a smoother dip without chile pieces, omit the measured green chiles. The chili crisp remains the heat source.

Storage & Make-Ahead

Transfer leftovers promptly to a shallow covered container and refrigerate at 40°F (4°C) or below for up to 3 days. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C); do not leave a warm bowl on the table all afternoon.

Reheat only the needed portion over low heat, stirring often and adding evaporated milk 1 tablespoon at a time as needed, until it reaches 165°F (74°C) on a food thermometer. Avoid boiling. If held hot for serving, keep at 140°F (60°C) or above.

Contains milk. Check the cheese labels for animal-derived rennet if a vegetarian queso is needed. Chips and tacos are serving suggestions and require their own label review.

Spicy Chili Crisp goes into the finished queso off the heat, bringing chile complexity while protecting its aromatic solids from frying.

For another way to use this flavor, try Creamy Chili Crisp Mac And Cheese or Spicy Chili Crisp Breakfast Tacos.