Hot Honey Ultimate Queso

IngredientsCheese, Honey
Cuisine TypeMexican

Chef David Berenson

Denver, Colo.

Hot honey and queso pair up for this fan favorite snack. It starts with a scratch-made queso base that can be prepared ahead, and the addition of shrimp and chorizo makes it heartier. Blue tortilla chips make for an eye-catching presentation.


Queso Base

1 tbsp. sodium citrate

1 cup whole milk

1 1/8 cups coarsely shredded Monterey jack cheese

1 1/8 cups shredded sharp white cheddar cheese

¼ cup diced, peeled and seeded roasted poblano pepper

2 tbsp. diced, seeded Roma tomato

2 tbsp. chopped fresh cilantro

Hot Honey Ultimate Queso

¾ cup cooked, diced shrimp in ½-in. pieces

¾ cup cooked chorizo, crumbled into ½-in. pieces

3¾ cups queso base (recipe above)

6 tbsp. coarsely shredded Monterey jack cheese

6 tbsp. hot honey

Cilantro leaves

12 cups blue tortilla chips


  1. For queso base, in heavy-bottomed saucepan, combine sodium citrate and mllk; bring to a simmer over medium heat.
  2. Reduce heat to medium-low; gradually stir in cheeses, whisking until fully melted. (Mixture should be smooth and glossy.) Stir in poblano, tomatoes and cilantro; stir to combine. Hold hot.
  3. For queso, in saute pan over high heat, combine shrimp and chorizo; heat through. Evenly distribute among six 8-oz. ovenproof casseroles or baking dishes. Ladle hot queso base over shrimp and chorizo; top with shredded jack cheese. Brown top of queso in a salamander or with cheese melter.
  4. To serve, drizzle each dish of queso with hot honey and garnish with cilantro. Surround with blue tortilla chips. Serve immediately.

Photo courtesy of National Honey Board

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