This concoction is one of our favorite culinary items 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, authentic Mexican cheese dip from a good Tex-Mex restaurant. We’ve played around with a number of ways of making the perfect bowl of queso, and we are thrilled to share with you what we think is the best in town.
The Secret to This Authentic Queso Recipe
There are a few tricks to making a queso dip that is just like (or even better) that you get at your favorite Mexican restaurant.
Once you try this queso, you’ll never want it any other way!
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The Best Cheese for Queso
There are a couple of tricks to making restaurant-quality queso. First, when you add cornstarch to evaporated milk, it thickens the cheese dip just enough so when you add the cheese, you get a 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. We get a half-pound block of each and then shred them with our food processor (or you could just a box grater).
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.
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.
When and How to Serve
You can easily prepare this in advance and then reheat it 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 reheat it (if desired) in the microwave from time to time (if it lasts that long).
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.
Ready to make the best Mexican cheese dip this side of the Rio Grande? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon
Classic Tex-Mex Queso (Cheese Dip)
Video
Ingredients
- 2 tablespoon unsalted butter
- ½ medium onion chopped, about ½ cup
- 2 jalapeños fresh, seeded and chopped (removing the seeds and ribs decreases the heat significantly)
- 3 cloves garlic minced
- 1 tablespoon Serrano chiles pickled, (optional)
- 1 cup cherry tomatoes halved
- 1 13 oz. can evaporated milk
- 2 tablespoon corn starch
- 1 cup water
- ½ lb American cheese yellow, grated
- ½ lb American cheese white, grated
- 1 teaspoon ground cumin
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon Kosher salt
- 1 4.5 oz can green chiles
- 1 tablespoon cilantro fresh, 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 of minutes.
- Transfer to a warmed bowl, or small slow-cooker, and top with Fresh Pico de Gallo and warmed tortilla chips.
Brittany Kempf says
I made this recipe two years ago and it was the absolute best queso, and as a born and raised Texan, I know my queso! I’ve been searching for this recipe for weeks and I’m thrilled to have found it! I’m definitely saving it now and cannot wait to make it again!
Kris Longwell says
Brittany! You just made us sooo happy! We understand the need for good queso!!! And when you can make it at home…it’s even better! Thank you so so much for sharing and for the awesome review. That means the world to us!!! Stay in touch!!!
Shay DeLong says
I grew up in Ohio and lived in Texas for 20 years. Once I moved back to Ohio I realized how much I miss texmex queso from the restaurants. This is 100% spot on the recipe I’ve been looking for!!!! Thank you so much!!!!
Kris Longwell says
Hey there Shay!!! We understand the pain (and queso need!). We lived in NY and NJ for nearly 30 years, and, though they tried…we never had a truly GREAT queso. That was our mission to get the recipe just right. It does our hearts so good to hear that you loved it, too!!! Yee-haw!!!!! Thank you so so much for sharing and for the awesome review. That honestly means so much to us! Please stay in touch! Best, Kris & Wesley
Madison Gipson says
Had to substitute cheese since I couldn’t find American. All they had were pepper jack and Colby Jack so I shredded both of those and added it. While it is really good it has almost a gritty like texture any ideas why? (We also left out the tomatoes)
Kris Longwell says
Hi Madison! That’s the difference the American cheese makes. It’s very smooth, melty, and not grainy at all. It really makes the difference. Can you find American cheese slices? We’ve actually bought a package of them, unwrapped them, and it worked perfectly. Usually about 24 slices. Not sure where you are located, but you can probably order American cheese online, too. If you’re in the States, you can usually find American cheese in the deli section of most supermarkets (where you purchase prepared food, like potato salad) and get sliced ham. Hope this helps!
James says
Recipe says “whisk in water” after combining corn starch and evaporated milk. How much water? 2 cups? One pound? As much as you want?
James says
Never mind!! It says right in the recipe “1 cup.”
Now going off to learn how to read 🙂
Kris Longwell says
LOL! No worries! Let us know if you make the queso and what you think!
Carol says
This Tex-Mex Queso recipe was a huge hit at Christmas! Everyone loved it! This is a keeper! Made it exactly as the recipe said along with watching your video (which I always love to see)! Thank you for the delicious recipe!!! Happy New Year to you both!
Kris Longwell says
Hi Carol! So sorry for the delayed reply! We are THRILLED you had such great success with the queso…especially at Christmas!! Thank you so much for sharing and for the wonderful review! That means the world to us! Happy New Year to you and your loved ones! Please stay in touch! xo Kris & Wesley
Michelle says
I grew up in Texas and have certainly had plenty of queso in my lifetime. Love the stuff. At home, we made it the “Velveeta” way. It was mediocre but it “scratched the itch.” Your recipe is, HANDS DOWN, the BEST Tex-Mex queso I’ve ever tasted! It takes a little more time and effort than the “other” at-home itch scratcher, but SO worth it! It even beats queso at some of my favorite Tex-Mex restaurants. This is the ONLY way I will ever make queso again. Thank you for sharing this work of art.
Kris Longwell says
Hi Michelle!!! Yay!! This is music to our ears! We understand completely! Queso is its own food group in Texas! That’s why we knew we HAD to get this one perfect. So so so thrilled you made it and loved it, too! Thank you for sharing! That means the world to us!!! xo
William Padilla says
What do you mean by American cheese? What should I look for? William Padilla
San Miguel de Allende Mexico
Thank you
Kris Longwell says
Hi William! Great to hear from you! You may not be able to find American cheese (yellow or white) in Mexico. It’s a soft melting cheese. Queso Chihuahua is a great substitution! Let us know if you make the queso and how it turns out!
Nathan Elliott says
I just made this and my family is eating it all before we even get to dinner lol. Great recipe. Thanks
Kris Longwell says
Hi Nathan! We’re sorry the queso is almost gone, but, we are thrilled you all are enjoying it!! Thank you so much for letting us know! Please stay in touch! Best, Kris & Wesley
Kerry in Chicago says
Can’t wait to try this tonight for Super Bowl (Taylor’s Version)! Thank you — great inspo — you look like your having so much fun creating and cooking.
Kris Longwell says
Thank you Kerry (and sorry for the delayed response!). We hope you had success with the queso! And cheeers to Taylor!!!!
Diane says
Way to go guys! This was a hit for a staff dinner at my house for appetizer. Doubled the recipe…..for some reason. It makes a ton of queso. I also forgot the cherry tomatoes at the store so I just used some drained rotel tomatoes. The seasoning was great without being overwhelmingly spicy. Recipe is perfect as is. Thx again for another winner in my book! I will update you once my “Loon Holiday Cooking” begins.
Have a super fantastic Merry Christmas.
Kris Longwell says
Yay!!! We are so happy you made the queso and it was a hit! Growing up in Texas…queso is a must, but it can be tricky to make it at home. Sounds like you did it perfectly…like always! Thank you so so much for letting us know and for the great review. We just can’t thank you enough for that! Have an amazing Christmas holiday and be sure to keep us posted on all of your glorious culinary creations!!! xoxo