this little goat went to yucatán queso

Yucatán Queso

yield: 3 cups dip, 6-8 side servings

time: 15 minutes

active time: 15 minutes


1 tbsp butter

1 shallot, diced

2 cloves garlic, minced

1 small jalapeño, seeded and finely diced

1 cup half & half

2 tsp cornstarch 

2 tbsp this little goat went to yucatán

6 oz. sharp cheddar cheese, shredded

6 oz. mexican-style cheese blend, shredded

1 4-ounce can green chilis

2 tbsp chopped cilantro

tortilla chips or small flour tortillas, for serving


Melt butter in a large skillet over medium heat. Once melted, add in the shallot and cook until softened, about 3 minutes. Add garlic and jalapeño and cook until fragrant, about 1 minute more.

Whisk in the half & half, Yucatán sauce and cornstarch until well combined. Allow the mixture to come to a gentle simmer. Reduce the heat to low and slowly add in the shredded cheese, a few handfuls at a time, making sure the cheese is melted before the next batch is added.

Once all the cheese is added, stir in the green chilis and ½ teaspoon salt. Transfer to a serving bowl and top with chopped cilantro and an additional drizzle of Yucatán sauce. Serve warm, alongside warm tortillas or tortilla chips.

Back to blog