Bobbie's Boat Queso

Bobbie's Boat Queso

  • 1 lb cheese, grated by hand.  I like a blend of queso Oaxaca and sharp cheddar. Jack, mozzarella, or anything else will work.  Sometimes when I am feeling naughty, I cut in some white American cheese.  What!
  • 1 Tbsp cornstarch 
  • 1 12 oz can evaporated milk (you won't need all of it).
  •  Add'l milk or cream, on standby 
  • 1-4 Tbsp Bobbie's Boat Sauce (Classic or Hot) 

Add In's (add or subtract or find your own bliss) 

  • ½ red onion, diced 
  • 4 oz dry chorizo, diced (or  use fresh chorizo, and cook thoroughly with the onion). You can substitute with other meats or fake meats, or leave out. 
  • ½ cup Roasted Hatch or New Mexican Chiles, diced (I love Los Roast) 
  • ½ cup scallions, sliced,
  • fresh cilantro 


  1. Grate cheese into a bowl, then springkle with cornstarch and toss with your hands.  (The cornstarch acts as an emulsifier/thickener and this will prevent it from clumping when it hits liquid). 
  2. Work on the add-ins.  Slowly saute onion in a heavy-bottomed pot that holds at least 4 quarts.  Add chorizo, if using, and chiles.  
  3. Add 1 cup of evaporated milk, and Boat Sauce, and bring to a boil, before adding cheese in handfuls.  
  4. Stir vigorously for 3-5 minutes. You will need to let the starchiness cook off, and you may want to add additional milk or cream for the consistency you like.  
  5. Serve, with tortilla chips,  in a smaller pot, or a crock pot set to low, with scallions and cilantro for garnish.