Queso, also known as chile con queso or simply chile queso, is a cheesy, spicy Tex-Mex dip that is popular across the United States. The smooth, creamy texture and bold flavors make queso a favorite at restaurants and gatherings. But what is queso actually made from? The main ingredients in traditional queso include cheese, milk, jalapeño peppers, tomatoes, onions, and spices. While there are many variations, queso is most commonly made with ordinary cow’s milk cheeses like Monterey jack, Colby, and cheddar. Goat cheese, while a delicious cheese in its own right, is not traditionally used to make queso dip.
The Origins and History of Queso
Queso dip has its roots in Northern Mexico and Texas. The word “queso” means cheese in Spanish, and cheese has been an integral part of the cuisine of this region for centuries. Spaniards brought dairy cows with them when they colonized Mexico and the American Southwest, introducing cheesemaking traditions. The Hispanic culture in Northern Mexico and Texas led to the development queso fundido (“melted cheese” in Spanish). This dish was made by melting cheese and sometimes adding spices like chiles. Tex-Mex cuisine emerged when this Mexican food culture blended with Anglo tastes and ingredients in Texas. Tex-Mex favorites like chiles, tortilla chips, salsa, and of course melted cheese came together to create the appetizer we now call queso.
The traditional way to make queso was to melt down pieces of Monterey jack or cheddar cheese with milk and diced chiles and tomatoes. Rotel brand canned tomatoes and chiles became a convenient shortcut for home cooks and restaurants, creating an even creamier and smoother texture. Ro-tel queso is still hugely popular today, but gourmet versions made with artisan cheeses and chiles are also common now. While queso was originally a dip for tortilla chips, it is also served over fajitas, tacos, and other Tex-Mex dishes today.
Common Cheeses Used to Make Queso
Here are some of the most popular cheeses used to make queso dip:
Monterey Jack
Monterey jack was first made by Mexican Franciscan friars in Monterey, California in the late 1700s. This semi-soft white cheese melts wonderfully, creating a creamy base for queso. Traditional Monterey jack has a very mild flavor, but pepper jack provides added heat.
Cheddar
Aged yellow cheddar adds bold, tangy flavor to queso while also melting smoothly. Mild cheddar allows the flavors of the peppers and tomatoes to shine. White cheddar makes an especially creamy queso.
Colby
Like its cousin Monterey jack, Colby was first made in California by modifying the cheddar-making process. Colby melts easily into a satiny texture. Its mildest versions blend seamlessly into queso.
Asadero
This Mexican cheese has a soft, stretchy texture when melted. Asadero adds creamy meltability but minimal flavor of its own to queso. It is also used in quesadillas, tacos, and other Mexican dishes requiring melted cheese.
Oaxaca
Also called quesillo, this braided white cheese from Oaxaca, Mexico has an almost stringy melting texture. Its flavor is mild but slightly salty. Oaxaca cheese adds excellent stretchiness to melted dips.
Chihuahua
Named after the Mexican state, this fresh cheese has a mild flavor and melts smoothly. Chihuahua queso is delicately soft and creamy.
| Cheese | Texture When Melted | Flavor |
|---|---|---|
| Monterey Jack | Creamy | Mild |
| Cheddar | Smooth | Sharp, tangy |
| Colby | Silky | Mild |
| Asadero | Stretchy | Neutral |
| Oaxaca | Stringy | Slightly salty |
| Chihuahua | Soft | Delicate, mild |
What is Goat Cheese?
Goat cheese, or chevre, is made from goat’s milk. It has been produced and enjoyed around the world since ancient times. Unlike cow’s milk, goat milk contains smaller, naturally homogenized fat globules, which results in a lush, creamy cheese. Goat cheeses come in various textures, from soft spreadable cheese to crumbly aged cheeses.
Compared to cow cheeses, goat cheeses have some distinctive characteristics:
- Pronounced tangy, tart flavor
- Chalky, fluffy, or crumbly texture (when fresh)
- White color, even when aged
- Strong “goaty” aroma, especially in aged cheeses
While goat cheese is not traditionally used in queso dips, some gourmet recipes call for it. The assertive flavor of goat cheese pairs well with the bold Tex-Mex flavors.
Common Goat Cheeses
Chèvre
This is the French word for goat cheese. Plain, soft chèvre is spreadable with a tangy, tart flavor. It adds creaminess but also strong goat flavor to queso.
Feta
Originally from Greece, feta is a brined curd white cheese made from goat or sheep milk (or both). Its crumbly texture and salty flavor can add interest to queso but may overpower the other ingredients.
Goat Gouda
This style of cheese is made by aging goat milk to harden it. The caramel, nutty undertones pair nicely with peppers and spices in queso.
Valençay
A classic French goat log cheese, Valençay has a mild, herbaceous flavor when young that grows sharper with age. Its creamy texture melts appealingly.
| Goat Cheese | Texture | Flavor When Young |
|---|---|---|
| Chèvre | Soft, spreadable | Tangy, tart |
| Feta | Crumbly | Salty |
| Goat Gouda | Hard | Caramel, nutty |
| Valençay | Creamy | Mild, herbaceous |
Should You Use Goat Cheese in Queso?
While it may sound odd at first, goat cheese can add exciting new flavors and textures when blended with traditional queso ingredients. Using part goat cheese allows you to realize some benefits:
- Creamy, lush mouthfeel
- Tangy flavor depth
- Interesting new flavor combinations
- Smooth melting properties
Here are some tips for successfully adding goat cheese to queso:
Use It Sparingly
Goat cheese has a very pronounced presence. Limit it to 1/4 or 1/3 of the total cheese for balance. Too much can be overpowering.
Pair It With Mild Cheeses
Balance the goat cheese with mild cow’s milk cheeses like Monterey jack, Colby, or Chihuahua. The goat flavor will come through as a tangy accent.
Use Young, Mild Goat Cheese
Aged goat cheeses are too strong for queso. Opt for fresh, creamy varieties. Chèvre and Valençay are excellent choices.
Add It At The End
Stir in small chunks of goat cheese at the end to retain its flavor. Melting it completely into the other ingredients can mute its impact.
Season Assertively
Spices, salsa, and chiles complement and tame the goat cheese. Make sure they are boldly flavored.
Focus On Creaminess
Injecting creaminess should be the goal when adding goat cheese. Soft, spreadable cheeses like chèvre achieve this best.
Queso Recipe With Goat Cheese
This recipe balances the mild flavors of Monterey jack and cheddar with tangy goat cheese. The salsa and spices keep the goat cheese in check.
Ingredients
- 8 ounces Monterey jack, shredded
- 8 ounces cheddar, shredded
- 4 ounces soft goat cheese
- 1/2 cup milk
- 1/2 cup salsa
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
Instructions
- Heat the milk just until steaming.
- Add the Monterey jack and cheddar. Stir frequently until completely melted and smooth.
- Stir in the salsa and spices until fully incorporated.
- Remove from heat and gently fold in the goat cheese, leaving some small clumps.
- Serve warm with tortilla chips.
The bold salsa and spices prevent the goat cheese from overwhelming the other flavors. The goat cheese adds just a pop of tangy creaminess in each bite. Adjust the amount to taste your preferences.
Conclusion
While queso is traditionally made solely from ordinary cow’s milk cheeses, adding small amounts of goat cheese can provide an exciting flavor twist. The tangy tartness and luscious texture of goat cheese complement the existing flavors when used judiciously. Just 1/4 to 1/3 part goat cheese blended with Monterey jack, cheddar, or other familiar queso cheeses strikes the perfect balance. Though uncommon, goat cheese can be a tasty addition to queso when handled properly. Moderating the amount and pairing it with assertive seasonings keeps its flavor in check for delicious results.