Classic Tex-Mex Queso

Classic Tex-Mex Queso is one of our most favorite things in the world.  I grew up eating (and still do) Velveeta and Ro-tel with corn tortilla chips. Don’t get me wrong…it’s wonderful and both Wesley and I love it.

But there is something special about ordering a bowl of warm, silky, delicious queso cheese dip from a good Tex-Mex restaurant.

I’ve played around with a number of ways of making the perfect bowl of queso, and I am thrilled to share with you what we think is the best Tex-Mex Queso in town.

Classic Tex-Mex Queso in a small cast iron skillet surround by peppers and festive napkins.

THE SECRET TO MAKING RESTAURANT-QUALITY TEX-MEX QUESO

Watch us show you how easy it is to make classic Tex-Mex queso that is just as good (or better) than your favorite Tex-Mex restaurant.

There are a couple tricks to make queso like you get in your favorite Tex-Mex restaurant. First, when you add corn starch to evaporated milk, it thickens the cheese dip just enough so when you add the cheese, you get the perfect consistency that won’t become hard or too thick once cooled.

We think the mellow and perfectly melty American cheese is the perfect cheese for this recipe.

I love using a combination of yellow and white American cheese and buy a half-pound block of each and then shred them with my food processor (or you could just a box grater).

Shredded yellow and white American cheese being lifted out of a glass bowl.

THE PERFECT START TO A STELLAR TEX-MEX MEAL

If you like your queso to be mild with very little heat, you can go with only 1 diced jalapeño, or even just a half. You can also omit the Serrano peppers, too.

You can top the queso with some homemade pico de Gallo for even more flavor.

This is about as comforting and delicious as you will ever find.

A wooden spoon lifting up a spoonful of classic Tex-Mex Queso cheese dip.

WE ARE OBSESSED WITH TEX-MEX CUISINE

Wesley always says I fill up on chips, salsa and queso every time we dine at a Tex-Mex or Mexican restaurant. And there is some truth to that.

But, even before I order my favorite combination of Tex-Mex Beef Tacos or Classic Enchiladas, I simply must order a bowl of queso.

I mean how else would I enjoy my chips, salsa and margarita if we didn’t also have a spectacular bowl of queso? And don’t worry…I still find room for my favorite Tex-Mex dishes.

Classic Tex-Mex Queso in a cast iron dish with pico de gallo on top.

TEX-MEX QUESO: THE PERFECT PARTY DIP

You can easily prepare this in advance and then re-heat before serving.

It’s fantastic for parties, showers or any kind of gathering of friends, co-workers, and/or family.

You can keep the dip warm in a small slow-cooker on low, or a heated serving dish.. Or, just re-heat it (if desired) in the microwave from time to time (if it lasts that long).

A corn tortilla chip dipped into a bowl of creamy Tex-Mex queso.

I still love the occasional bowl of melted Velveeta with Ro-tel. It’s undeniably yummy, and so easy to make.

But it’s so worth it to go the extra distance and make this incredible dip from scratch. It’s not hard and the results are so delicious and wonderful.

It just doesn’t get much better than homemade Tex-Mex queso.

A skillet full of Tex-Mex queso cheese dip with tomatoes and peppers sprinkled on top.

Classic Tex-Mex Queso in a small cast iron skillet surround by peppers and festive napkins.

Classic Tex-Mex Queso (Cheese Dip)

This Classic Tex-Mex Queso recipe is as good as you will find at your favorite Tex-Mex restaurant.  Creamy, silky, and with just enough heat to make it practically addictive.  Adjust the peppers and seasonings to your own tastes.  As written, this queso is close to medium heat.  
4.15 from 7 votes
Print Pin Rate
Course: Appetizer
Keyword: Appetizer, Cheese Dip, Queso, Tex-Mex
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 people
Calories: 280kcal

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 medium onion, chopped
  • 2 fresh jalapeños, seeded and finely chopped (removing the seeds and ribs decreases the heat significantly)
  • 3 cloves garlic, minced
  • 1 tbsp pickled Serrano chiles (optional)
  • 1 cup cherry tomatoes, halved
  • 1 13 oz. can evaporated milk
  • 2 tbsp corn starch
  • 1 cup water
  • 1/2 lb yellow American cheese, grated
  • 1/2 lb white American cheese, grated
  • 1 tsp ground cumin
  • 1/4 tsp onion powder
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp Kosher salt
  • 1 4.5 oz can green chiles
  • 1 tbsp fresh cilantro, chopped
  • Pico de Gallo for garnish
  • Tortilla chips for dipping

Instructions

  • Heat the butter in a large skillet over medium heat.
  • Add the onion, jalapeños and garlic and cook until softened, about 3 minutes.
  • Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.
  • In a medium bowl, add the corn starch to the evaporated milk, and whisk until dissolved and incorporated.  Whisk in the water and add to the veggies in the skillet.
  • Stir with a wooden spoon until just starting to thicken. 
  • Add in the cheese and stir until completely melted. 
  • Stir in the cumin, onion powder, pepper, salt, green chilies and cilantro.  Bring to just a simmer and let cook for a couple minutes.
  • Transfer to a warmed bowl, or small slow-cooker, and top with Fresh Pico de Gallo and warmed tortilla chips. 

Nutrition

Calories: 280kcal
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