Be warned: the following recipe is intoxicatingly delicious. It’s extremely tasty, which means it can (and will) be eaten quickly. Our advice? Make the batch at low potency so everyone can enjoy it without having to worry about being too... elevated. Try our infused queso recipe below!
Learn how to make infused queso with LEVO.
2 tablespoons canola oil
1 tablespoons LEVO infused oil (ideally canola)
½ small onion
5 cloves garlic
1 tsp cumin
1 tsp coriander
1 tablespoon cornstarch (you can also use arrowroot powder)
2 cups white extra sharp cheddar, shredded by hand***(see note)
12 oz can evaporated condensed milk
1 diced tomato
1 tbsp LEVO infused hot sauce
⅛ tsp citric acid
½ cup milk / plant milk
cilantro, for garnish
Dice onion, jalapenos and garlic. Set aside.
Heat non-infused canola oil in a saucepan on medium low. Add spices and cook until fragrant, 1-2 minutes.
Add onion, jalapenos and garlic. Turn up to medium and saute until soft, 4-5 more minutes.
Add LEVO infused oil.
Add evaporated milk and gently heat until the liquid is warm.
Slowly begin adding in cheese, stirring often to ensure it melts before adding mote.
Add in cornstarch powder and continue to stir. Add milk and heat through for another 2-3 minutes.
Turn off heat. Add citric acid and hot sauce to the mixture.
Dice tomato and chop cilantro.
Top queso with fresh tomato and cilantro for garnish. Keep in an airtight container in the fridge for up to one week.
DO NOT buy pre-shredded cheese for this! Pre-shredded cheeses contain preservatives and fillers which can result in an unpleasant texture if used here. Buy you cheese in a block and shred it by hand.