When it comes to food, pairing is key. Think about it: What tastes even better alongside your meal? For the Texas Roadhouse Queso, consider a warm basket of crispy tortilla chips as your best companion.
You can’t forget the warm, fresh rolls and that irresistible cinnamon butter. Now, let me share how I stumbled upon a queso recipe that rivals the one at Texas Roadhouse.
Why This Recipe is a Game Changer
I’ve always loved Texas Roadhouse. The atmosphere, the fresh baked bread, and, of course, the queso. My first experience with it was memorable. I had just finished a long day at work and decided to treat myself.
When that delightfully gooey queso landed on my table, I was hooked. But I wondered if I could recreate that cheesy goodness at home. Spoiler alert: I did, and it was even better!
Let’s dig into this recipe and some fun facts I’ve gathered along the way. First, I’ll share how I use the ingredients in my own cooking adventures. This isn’t just about making cheese dip; it’s about embracing flavors that bring us comfort and joy.
Ingredients List
Here’s what you’ll need to join me in this culinary journey:
- 1/4 cup all-purpose flour: This thickens our queso and gives it that creamy body.
- 1/4 cup unsalted butter: Avoid margarine; butter makes everything better.
- 1/2 teaspoon coarse sea salt: It enhances flavor, so don’t skip it.
- 2 cups whole milk: Creaminess in a cup! Choose your favorite milk if you prefer.
- 1 cup shredded Muenster cheese: This is the star of the show. It brings that mild, creamy flavor.
- 1 fresh jalapeño pepper: Seed and devein it for less heat or use it all for a kick.
- 1 Roma tomato: Finely chopped for a fresh, juicy burst.
- 1/2 can (14.5-ounce size) low-fat cream of mushroom soup: A secret ingredient that adds depth.
- 1/2 teaspoon ground cumin: Optional, but it gives a warm, earthy note.
- 1 tablespoon fresh cilantro: Optional, for a hint of freshness and color.
How to Make Texas Roadhouse Queso
Step 1: Preparation
First things first. Gather your ingredients. Ensure your cheese is shredded and your jalapeño is sliced. Trust me, having everything prepped makes the cooking process so much smoother.
Step 2: Create the Base
In a medium saucepan, melt the butter over medium heat. Once it’s bubbly, whisk in the flour. This will create a roux, which thickens our queso. Keep whisking for about a minute until it turns a light golden color. Don’t let it burn!
Step 3: Add the Milk
Gradually pour in the milk while whisking continuously. It’s important to incorporate the milk slowly. Cook this mixture until it thickens, which should take about 3-5 minutes. Remember, patience is key here.
Step 4: Blend in the Cheese
Remove the saucepan from the heat and stir in the shredded Muenster cheese. Keep stirring until it’s melted and smooth. This step feels like a warm hug, doesn’t it?
Step 5: Mix in the Goodies
Now, let your creativity shine! Stir in the jalapeño, chopped tomato, and cream of mushroom soup. The soup adds a creaminess you wouldn’t expect but absolutely enhances your queso. If you like it spicier, add some of the jalapeño seeds.
Step 6: Spice it Up
If you’re using cumin, toss it in now. Stir well to combine everything, letting those flavors meld together.
Step 7: Serve Warm
Once everything is blended, drizzle in the fresh cilantro if desired. Serve hot with tortilla chips, and watch that queso disappear!
Recipe Notes
- All-purpose flour: This flour provides the base for your queso, giving it the perfect creamy consistency.
- Unsalted butter: Opting for unsalted butter allows you to control the saltiness of your dish better.
- Coarse sea salt: More than just seasoning; it draws out the flavors of other ingredients.
- Whole milk: The fat content here maximizes richness. Lower-fat milks can be used, but don’t expect that same luscious texture.
- Muenster cheese: While this cheese is mild, it melts beautifully, making it perfect for queso.
- Fresh jalapeño: This pepper adds a fresh burst and a kick. Adjust the amount based on your spice tolerance.
- Roma tomato: Treat tomatoes as more than just a garnish; they infuse freshness and color.
- Low-fat cream of mushroom soup: This is a hidden gem in your pantry. It adds creaminess without overloaded calories.
- Ground cumin: It’s optional, but cumin brings a warmth that balances the cheese perfectly.
- Fresh cilantro: This adds a final touch; if you’re not a fan of cilantro, feel free to omit it.
Recipe Variations
- Add Meat: For a heartier option, consider adding browned ground beef or chicken.
- Spicy Variation: Use pepper jack cheese instead of Muenster for an extra kick.
- Vegetarian Delight: Swap out the ground beef for black beans for a hearty vegetarian option.
- Creamy Alternative: For verruca cheese lovers, consider adding sour cream to create a different texture.
- Herbs and Spices: Experiment with smoked paprika or chili powder for an exciting twist.
Texas Roadhouse Queso Recipe
Equipment
- saucepan
Ingredients
- 1/4 cup all-purpose flour: This thickens our queso and gives it that creamy body.
- 1/4 cup unsalted butter: Avoid margarine; butter makes everything better.
- 1/2 teaspoon coarse sea salt: It enhances flavor so don’t skip it.
- 2 cups whole milk: Creaminess in a cup! Choose your favorite milk if you prefer.
- 1 cup shredded Muenster cheese: This is the star of the show. It brings that mild creamy flavor.
- 1 fresh jalapeño pepper: Seed and devein it for less heat or use it all for a kick.
- 1 Roma tomato: Finely chopped for a fresh juicy burst.
- 1/2 can 14.5-ounce size low-fat cream of mushroom soup: A secret ingredient that adds depth.
- 1/2 teaspoon ground cumin: Optional but it gives a warm, earthy note.
- 1 tablespoon fresh cilantro: Optional for a hint of freshness and color.
Instructions
- First things first. Gather your ingredients. Ensure your cheese is shredded and your jalapeño is sliced. Trust me, having everything prepped makes the cooking process so much smoother.
- In a medium saucepan, melt the butter over medium heat. Once it’s bubbly, whisk in the flour. This will create a roux, which thickens our queso. Keep whisking for about a minute until it turns a light golden color. Don’t let it burn!
- Gradually pour in the milk while whisking continuously. It’s important to incorporate the milk slowly. Cook this mixture until it thickens, which should take about 3-5 minutes. Remember, patience is key here.
- Remove the saucepan from the heat and stir in the shredded Muenster cheese. Keep stirring until it’s melted and smooth. This step feels like a warm hug, doesn’t it?
- Now, let your creativity shine! Stir in the jalapeño, chopped tomato, and cream of mushroom soup. The soup adds a creaminess you wouldn’t expect but absolutely enhances your queso. If you like it spicier, add some of the jalapeño seeds.
- If you’re using cumin, toss it in now. Stir well to combine everything, letting those flavors meld together.
- Once everything is blended, drizzle in the fresh cilantro if desired. Serve hot with tortilla chips, and watch that queso disappear!
Notes
- All-purpose flour: This flour provides the base for your queso, giving it the perfect creamy consistency.
- Unsalted butter: Opting for unsalted butter allows you to control the saltiness of your dish better.
- Coarse sea salt: More than just seasoning; it draws out the flavors of other ingredients.
- Whole milk: The fat content here maximizes richness. Lower-fat milks can be used, but don’t expect that same luscious texture.
- Muenster cheese: While this cheese is mild, it melts beautifully, making it perfect for queso.
- Fresh jalapeño: This pepper adds a fresh burst and a kick. Adjust the amount based on your spice tolerance.
- Roma tomato: Treat tomatoes as more than just a garnish; they infuse freshness and color.
- Low-fat cream of mushroom soup: This is a hidden gem in your pantry. It adds creaminess without overloaded calories.
- Ground cumin: It’s optional, but cumin brings a warmth that balances the cheese perfectly.
- Fresh cilantro: This adds a final touch; if you’re not a fan of cilantro, feel free to omit it.
Nutrition
Frequently Asked Questions
Conclusion
There you have it! A straightforward recipe for Texas Roadhouse Queso that you can recreate in the comfort of your own home. It’s easy, delicious, and just makes you want to dive in with a big scoop of tortilla chips. I hope this recipe brightens your gatherings and brings joy to your table, just like it did for me.
Whether you enjoy it alone for a cozy night in or bring it to a BBQ to share, it’s bound to be a hit. So go ahead, grab those ingredients, and let the cheesiness unfold!
