Spanish Style Queso

Smooth Monterey Jack and Manchego queso with Serrano ham and olives.

Ingredients

• 10 oz Monterey Jack Cheese, cubed
• 6 oz Young Manchego Cheese, finely grated
• 1¾ cups Evaporated Milk
• 2 Tbsp Extra Virgin Olive Oil
• ½ Sweet Onion, minced
• 3 Garlic Cloves, grated or pressed
• ½ cup Manzanilla Olives, finely chopped
• ¾ cup Serrano Ham, minced small
• 1 tsp Pimentón de la Vera Dulce
• ¼ tsp Pimentón Picante
• Pinch of White Pepper
• Kosher salt to taste
• 1½ tsp Sodium Citrate

Method

1. HEAT THE OIL: Heat the Extra Virgin Olive Oil in a cast iron skillet or oven-safe sauté pan over medium-low heat.
2. COOK THE ONION: Add the onion and cook gently until softened and lightly caramelized.
3. ADD GARLIC: Stir in the garlic and cook for 30 seconds.
4. ADD MILK AND SODIUM CITRATE: Pour in the evaporated milk and bring to a gentle simmer. Whisk in the sodium citrate until fully dissolved.
5. MELT THE JACK: Add the monterey jack cheese gradually, whisking until completely smooth.
6. LOWER THE HEAT: Reduce the heat to its lowest setting and wait five minutes for the temperature to reduce.
7. ADD MANCHEGO: Reserve 1½ oz (one quarter) of the Manchego for topping. Add the remaining 4½ oz in small handfuls, whisking constantly until creamy.
8. ADD HAM AND OLIVES: Stir in the serrano Ham and manzanilla olives.
9. SEASON: Season with Pimentón Dulce, Pimentón Picante, white pepper, and adjust with kosher salt.
10. BROIL: Sprinkle the remaining Manchego cheese evenly over the top of the queso. Broil for 1 minute.
11. KEEP WARM: Keep queso over very low heat or a warming burner once finished.
12. STIR OCCASIONALLY: Stir every 10–15 minutes to maintain a smooth emulsion.
13. ADJUST CONSISTENCY: If thickening occurs, whisk in 1–2 Tbsp of warm evaporated milk at a time.