Queso
This Queso Recipe (Mexican Cheese Dip) is one of our favorite things to order at Mexican restaurants. I couldn’t imagine how simple it is to make at home, and even better than restaurants! Today’s queso dip recipe is a burst of flavors, a silky texture and a recipe we tested over 30 times! Make this drool worthy dip–it’s TOO good!
Ingredients
- 1 Tablespoon Butter
- 1/4 cup white onion diced
- 1 garlic clove minced
- 2 Tablesppon tomatoes canned fire roasted
- 1/4 teaspoon salt and pepper
- 1 teaspoon chilli powder
- 1/2 teaspoon garlic powder and onion powder
- 1/4 teaspoon cumin and oregano each
- 1/2 cup milk
- 1/2 cup evaporated milk
- 2 cups shredded cheese
- 1 Tablespoon Cornstarch
Instructions
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In a large bowl toss the cheeses you’re using with the corn starch. Set that aside.
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Use a 3-4 quart pot over medium heat, and begin adding the butter and garlic to sauté really well.
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Next you’re going to sauté the garlic and tomatoes along with the spices, and cook the tomatoes really well until most of its liquid has evaporated.
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At that point you’re going to add in the milk that you’re using, and bring that milk to a gently boil.
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Once the liquid is heated up, you’re going to add in the cheese, 1 cup at a time while whisking to make sure it dissolves. The heat of the milk will dissolve the cheese along with your whisking.
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Keep simmering the sauce until all the cheese has dissolved and you’re left with a silky smooth queso.
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At that point, add in the jalapenos if using, some pickled green chillies for the extra spice and tangy brine taste, and cilantro.
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The queso sauce is ready at this point, simply scoop it into the serving bowl and garnish it with more cilantro and jalapeños.
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Keep in mind that the sauce will thicken slightly as it cools, so ideally the consistency would be slightly thinner when you’re done cooking as it remains in the pot.
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If you feel the consistency is too thick for you, you can always thin it out with more milk, and even water. More tips below.
Recipe Video
Recipe Notes
Pro Tips For Queso Recipe
- Use your favorite and quality brand of cheese here as it is the main component of the recipe. Remember that the flavor of queso dip is a reflection of the type of cheese you used. For this we love a combo of strong cheddar and Monterey jack, but feel free to use your favorite.
- Similarly, opt for fire roasted quality canned tomatoes to add in the sauce. The taste and flavor are impeccable!
- When it comes to milk, any fat concentration works. We have found the 2% combined with evaporated milk to be the best.
- For a smoother silky smooth queso, we prefer cornstarch over flour as the thickner.
- Seasoning like chilli powder is crucial. We also love adding in garlic powder, onion powder and a touch of cumin and oregano.
- The spice level is totally your choice, we use pickled jalapeños at the end for the tang and spice.
- Cilantro is another bright flavor, which you can substitute for parsley.
- Make sure ot keep stirring the queso when you add in the cheese until smooth.
- Avoid over salting the queso because it is usually served with salted chips and tortillas, so keep that in mind.
- 10.Remember the dip will thicken as it cools down and it’s best served warm, not piping hot.
- 11.If you feel it is too thick while hot, then it’s best to thin it out with some water.
Popular Queso Variations
- Tex Mex Restaurant Queso: The classic smooth queso served in restaurants. Often made with white American cheese and green chiles.
- Queso Blanco: A lighter colored version using white cheeses like Monterey Jack.
- Chili Con Queso: A heartier dip made with ground beef, sausage or chorizo.
- Spicy Jalapeño Queso: Extra jalapeños or serranos add bold heat.
- Roasted Poblano Queso: Roasted poblano peppers add smoky depth.
What to Serve with Queso Dip
- Aside from the usual chips, Pita Chips, cucumbers, carrots, and dippers similar to my Cheese Fondue with Dippers.
- We love queso with our Sheet Pan Fajitas, Ground Chicken Tacos, Chicken Fingers, Air Fryer Sweet Potato Fries, Air Fryer Baked Potato, Perfect Baked Potato Wedges.
- Drizzle it over Taco Salad, use it as a base for Crunchwrap Supreme or load it over Carne Asada Fries.
CrockPot Queso
You can make this recipe in a crockpot or slow cooker by sautéing the veggies together first, then adding the milk and cheese. Once smooth, you can keep it in the crockpot on low until ready to serve.
Why Is My Queso Grainy?
Grainy queso usually happens when cheese is heated too quickly. To fix this, lower the heat and melt cheese slowly while stirring.
Why Is My Queso Too Thick?
Queso naturally thickens as it cools. If you want to thin it out, stir in a splash of warm milk to loosen the texture.
Why Is My Queso Oily?
If the cheese separates, oil may rise to the surface. This can happen if you use extra old cheese (like aged cheddar), , if the heat is too high of is the cheese was added too quickly. To fix this, reduce heat and whisk until smooth.
Why Won't My Cheese Melt Smoothly?
Some cheeses don't melt well on their own, especially if you buy the pre-shredded types. Always shred your cheese at home, use good melting cheeses like Monterey Jack or American cheese.
Why Does My Queso Harden Quickly?
Queso firms up as it cools, to maintain the same consistency, keep it warm in a small slow cooker or fondue pot.
Storage and Reheating
Queso can be stored in the refrigerator for up to 3 days. To reheat: Warm slowly on the stove, add a splash of milk and stir constantly until smooth. Avoid overheating to prevent separation.
What is queso made of?
Queso typically consists of melted cheese combined with milk or cream and flavored with ingredients like chiles, tomatoes, and spices.
What cheese is best for queso?
Best cheese for queso is cheeses that melt smoothly work best. Popular options include Monterey Jack, cheddar, and white American cheese.
What is the difference between queso and queso fundido?
Queso fundido is a traditional Mexican melted cheese dish served thick in a skillet, while Tex-Mex queso is a smoother, pourable dip designed for chips.
Can you make queso without processed cheese?
Yes. Many homemade versions use natural cheeses like Monterey Jack or cheddar combined with milk or cream for a smooth texture. Avoid cheeses like velveeta.
How do restaurants keep queso smooth?
Restaurants often use cheeses that melt evenly and keep the queso warm so it stays smooth and scoopable.
Can queso be made ahead of time?
Yes. It can be prepared in advance and reheated gently with a little milk to restore the creamy texture.