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 getting too high. Sensitive to THC? Use a CBD infused oil instead.


  • 2 tbsp canola oil
  • 1 tbsp LEVO-infused oil (ideally canola)*

*You can always adjust the amount of oil you like depending on potency. If you use 2 tbsp infused oil cut back one tbsp of the regular canola oil.

  • ½ small onion
  • 5 cloves garlic
  • 1 jalapeño
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp cornstarch (you can also use arrowroot powder)
  • 2 cups white extra sharp cheddar, shredded by hand*

*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.

  • 12 oz can evaporated condensed milk
  • 1 diced tomato
  • 1 tbsp LEVO-infused hot sauce
  • ⅛ tsp citric acid
  • ½ cup milk or plant-based milk
  • cilantro, for garnish


To make your LEVO-infused oil (canola or avocado), first pack your LEVO herb pod with flower.

Set your Activate cycle and relax (remember, this is a dry cycle, no oil or butter should be added until you begin infusing!)

Fill the LEVO reservoir with the oil. If using canola oil, set it to 175-185°F for 2.5+ hours. For avocado oil, set your LEVO to 200°F for 2.5+ hours.

Relax! Once it's complete, dispense and set aside. To make the LEVO-infused hot sauce, follow our recipe here.


Dice onion, jalapeños 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, jalapeños and garlic. Turn up to medium and sauté 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.

Yield: ~3 cups queso.

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