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.
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 making Tex-Mex Queso.
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).
CLASSIC TEX-MEX QUESO IS 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.
Tex-Mex Queso is about as comforting and delicious as they come.
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.
I mean how else would I enjoy my chips, salsa and margarita if we didn’t also have a spectacular bowl of Tex-Mex queso? And don’t worry…I still find room for my favorite Tex-Mex dishes.
TEX-MEX QUESO IS THE PERFECT PARTY DIP
You can easily prepare this Classic Tex-Mex Queso 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).
We love Tex-Mex Queso so very much!
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 Classic Tex-Mex Queso 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.
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.
- 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
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.