French fries, chicken wings, or pizza, any snacks without dip taste incomplete. And when it’s cheesy dip taste buds get happier. So, today I am here with Moe’s southwest Queso recipe, a simple but satisfying cheesy queso.
Moe’s is popular for its burritos, nachos, or Mexican cuisine. But what attracts most of us is the Mexican queso. It tastes savory and has a smooth and silky texture making it perfect with any type of snack including a great addition to heavy meals.
How to make it at home? Garb a few simple ingredients- American cheese, cheddar cheese, milk, and heavy cream and you are ready to go!
Check out the step-by-step guide below to learn how to make this awesome dip. A few tips to get the perfect sticky and cheesy queso is also waiting for you.
Moes Southwest Grill Queso Recipe
4
servings5
minutes10
minutes570
kcal15
minutesMoe’s Southwest Grill Queso is very simple to make but needs to be cooked gently. This creamy queso is made on the water steam, not any direct heat. Slowly the cheese will melt and get mixed with other ingredients. Thus you will get smooth and silky queso ready to serve with tortilla, nachos, or any type of snack. Let’s explore the full Moe’s southwest grill queso recipe and make it at home in less than 15 minutes.
Ingredients
½ cup of milk
½ cup of heavy cream
5-6 chunks Cabot hot habanero cheddar cheese
6-8 slices of Kraft American cheese
1 tablespoon of distilled vinegar
how to make Moes Southwest Grill Queso
- Preparation: As I told you above this queso will be prepared with the water steam, so let’s prepare the steam first. Take a long depth saucepan, and fill 2 inches of it with regular water, so the bowl won’t get in touch with water. Then set the heat to medium-high and wait until the water is hot and steamy. We just need water steam, so no boiling water, steamy water is enough for now.
- Place The Bowl: Once we have the desired heated water, we will keep a microwave-safe large mixing bowl on top of it, and wait until the bowl gets hot with the interior and water steam heat. Make sure the bowl base does not come into contact with water.
- Add Milk And Heavy Cream: In a mixing jug, pour half a cup of milk, and ½ cup of heavy cream. Then use a hand whisk and give it a good mix. Once mixed well and turns a smooth liquid, pour it into the mixing bowl and allow it to seat there for 2 minutes. Meantime the liquid will get hot and ready for the next step.
- Add Kraft American cheese: It’s time to use our main ingredient the kraft American cheese. If you want you can change the brand but must use American cheese. Now cut the cheese into slices and then half for better mixing. Next, take 6-8 slices of the cheese and add one after one. While adding the cheese, make sure you are using a hand whisk or spoon and whisking at high speed, so the cheese melts and get mixed with the milk and heavy cream mixture.
- Add Cheddar Cheese: Once American cheese is melted and well mixed, now we will add the cheddar cheese. Take 5-6 chunks of Cabot hot habanero cheddar cheese, add one by one and keep whisking like before.
- Add Distilled Vinegar: Cheese melting and mixing chapter is close, now we will give it the final touch. At this stage, if the mixture seems thick, we will add ¼ cup of milk again and give it a good mix. Once we get the desired thickness, we will add one tablespoon of white distilled vinegar and the final mixing.
- Serve: Our moe’s grill queso is all ready to be served. Turn off the stove and take it out without waiting any moment. Now levae it to chill for a few minutes and then serve as per your wish. You can serve this queso any type of snack including sandwiches, burgers, and chips.
- Store: Having some extra queso is normal, but wasting them is not. Beauce you can store this queso simply just by keep in a masonry glass jar. Once cooled down, transfer the queso to the glass jar and store it in the fridge and serve it for up to one week. Before serving, thaw it for a minimum of two hours at regular temperature, then reheat it in the microwave for one minute or heat it on the stove for two minutes.
Recipe Video
Ingredients You Will Need
- ½ cup of milk
- ½ cup of heavy cream
- 5-6 chunks Cabot hot habanero cheddar cheese
- 6-8 slices of Kraft American cheese
- 1 tablespoon of distilled vinegar
Instructions
Step One
As I told you above this queso will be prepared with the water steam, so let’s prepare the steam first. Take a long depth saucepan, and fill 2 inches of it with regular water, so the bowl won’t get in touch with water. Then set the heat to medium-high and wait until the water is hot and steamy. We just need water steam, so no boiling water, steamy water is enough for now.
Step Two
Once we have the desired heated water, we will keep a microwave-safe large mixing bowl on top of it, and wait until the bowl gets hot with the interior and water steam heat. Make sure the bowl base does not come into contact with water.
Step Three
In a mixing jug, pour half a cup of milk, and ½ cup of heavy cream. Then use a hand whisk and give it a good mix. Once mixed well and turns a smooth liquid, pour it into the mixing bowl and allow it to seat there for 2 minutes. Meantime the liquid will get hot and ready for the next step.
Step Four
It’s time to use our main ingredient the kraft American cheese. If you want you can change the brand but must use American cheese. Now cut the cheese into slices and then half for better mixing. Next, take 6-8 slices of the cheese and add one after one. While adding the cheese, make sure you are using a hand whisk or spoon and whisking at high speed, so the cheese melts and get mixed with the milk and heavy cream mixture.
Step Five
Once American cheese is melted and well mixed, now we will add the cheddar cheese. Take 5-6 chunks of Cabot hot habanero cheddar cheese, add one by one and keep whisking like before.
Step Six
Cheese melting and mixing chapter is close, now we will give it the final touch. At this stage, if the mixture seems thick, we will add ¼ cup of milk again and give it a good mix. Once we get the desired thickness, we will add one tablespoon of white distilled vinegar and the final mixing.
Step Seven
Our moe’s grill queso is all ready to be served. Turn off the stove and take it out without waiting any moment. Now levae it to chill for a few minutes and then serve as per your wish. You can serve this queso any type of snack including sandwiches, burgers, and chips.
Step Eight
Having some extra queso is normal, but wasting them is not. Beauce you can store this queso simply just by keep in a masonry glass jar. Once cooled down, transfer the queso to the glass jar and store it in the fridge and serve it for up to one week. Before serving, thaw it for a minimum of two hours at regular temperature, then reheat it in the microwave for one minute or heat it on the stove for two minutes.
Tips and Tricks
- Never make the mistake of substituting American cheese with some other cheese. To get the sticky balance of this queso, American cheese is a must.
- If you love the tangy or spicey flavor, you can add jalapeno juice with a few chopped jalapenos, and some fresh chopped chilies as well.
- Melting the cheese in the correct heat is very necessary to get the moe’s silky texture, and ensure no sticking or burning.
Nutrition Facts
| Serving | 4-5 people |
| Fat | 46 gram |
| Cholesterol | 140 mg |
| Sodium | 2060 mg |
| Carbohydrate | 26 gram |
| Protein | 26-gram |
Conclusion
If you are a queso lover like me, you will definitely like this moe’s southwest grill queso recipe. This creamy, cheesy and slightly smoky taste queso will spice up your parties and other gatherings. It tastes best when you try it from scratch at home and pair it with chips, pita bread, tortilla strips, or any other snacks that go well with cheese and warm spices! Don’t forget to follow my tips and tricks, these will help you get the best out of this amazing cheese dip.