Creamy, funky, and fiery with habanero heat, this cheese sauce adds serious punch to anything it touches. The dashi base gives it an umami depth that plain queso doesn't have.
Ingredients
- 340 g (12 oz) sharp cheddar (or a cheddar and Gruyere mix), shredded
- 2 tsp cornstarch
- 180 ml (3/4 cup) evaporated milk, plus more to thin
- 1/2 tsp dashi powder (optional, for umami depth)
- 2 to 4 habanero chiles, minced (to taste)
- 1 tsp ground black pepper
Instructions
- 1Toss the shredded cheese with the cornstarch until coated.
- 2Warm the evaporated milk with the dashi powder over medium-low heat until it steams.
- 3Add the cheese a handful at a time, stirring until each addition melts and the sauce is smooth.
- 4Fold in the minced habaneros and black pepper.
- 5Taste, starting with the smaller amount of habanero, and add more for heat. Thin with a splash more evaporated milk if needed. Serve warm.
Cook's Note
Habaneros are very hot. Taste after folding in half the quantity first and add more from there, the heat compounds quickly. Wear gloves when mincing if your hands are sensitive.
Best Served With
Use as a queso-style dipping sauce, over nachos, on burgers, or drizzled on tacos.
Why This Recipe Works
Cornstarch and evaporated milk keep the cheddar smooth and pourable without any processed cheese, and a pinch of dashi powder brings the savory, slightly briny depth that makes habanero heat feel complex rather than just sharp. Ground pepper adds a secondary, slower heat alongside the fruity habanero.
Make It Yours
- Swap habanero for serrano for a slightly milder, more grassy heat.
- Add a squeeze of lime juice at the end to lift the flavor.
- Stir in a small amount of miso for extra depth.
Leftover Strategy
Keeps refrigerated for up to 3 days. Reheat gently over low heat, stirring often.
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Pairing
Cold lager or horchata cuts through the heat and richness.