Chipotle Queso Recipe

1. To the saucepan, add the milk over medium heat. Stir in the onion, serrano peppers, poblano pepper, chipotle pepper, and garlic. Mix cornstarch with just enough water so it dissolves, stir into the milk, and bring to a light bubble; cook, stirring often until thickened. As soon as it thickens, remove it from the heat, paying close attention to it.
2. Turn down the heat to very low and whisk in the sour cream. Once the sour cream is incorporated, add a handful of cheese and stir until melted. Continue to add handfuls of cheese and stir until all the cheese is used, making sure it is completely melted before adding another handful, and ensure the queso is smooth. If too hot, the queso may turn gritty and separate. (See tips below to prevent this.).
3. Stir in the tomato. Remove from the heat and allow the queso to cool; it will get even thicker as it cools.

Tips to prevent the sauce turning gritting and separating

2. Slow and steheat—t - If you heat over high heat, this heats the liquid too quickly. You want to slobring itring up to a simmer over medheat,heat or medium-low heat is best. And never, ever boil. Always grate the cheese yourself. Pre-grated cheese has anti-clumpadded,dded and this will affect the texture of the sauce.
3. Cornstarch is highly recommended. If you use flour instead of cornstarch, double the amount (cornstarch has twice the thickening power of flour). I can't guarantee that the raw flour taste will fully cook out.
4. To reheat your queso or cheese sauadd it add to a pan and heat low and slow, stirring often.