YIELD: 3 cups dip, 6-8 side servings | TIME: 15 minutes | ACTIVE TIME: 15 minutes
this little goat went to yucatán queso

Yucatán Queso


  • 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


  1. 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.
  2. 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.
  3. 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.

Be the first to know about new collections, mouthwatering recipes, and exclusive offers!