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)
Ingredients
- 2 tbsp 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 tbsp Serrano chiles pickled, (optional)
- 1 cup cherry tomatoes halved
- 1 13 oz. can evaporated milk
- 2 tbsp corn starch
- 1 cup water
- ½ lb American cheese yellow, grated
- ½ lb American cheese white, grated
- 1 tsp ground cumin
- ¼ tsp onion powder
- ¼ tsp black pepper freshly ground
- ½ tsp Kosher salt
- 1 4.5 oz can green chiles
- 1 tbsp 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.
I moved from Texas 17 years ago, to Missouri. Missouri might be known for some things, Tex Mex is NOT one of them! Even finding proper ingredients here in the midwest is a challenge. Luckily I happened upon your recipes looking for something else and spent a whole afternoon in delight just reading through them. I am finally trying this gem tonight to go with homemade nachos with the works. I followed the recipe exactly even though i was leary about the amount of cumin. It is wonderful! I still may cut back just a bit next time just because the taco meat also is cumin heavy. Excellent recipe! I look forward to trying others, i have booked marked most of them!
Hi Shelly! That is so wonderful to hear! We have a lot of relatives who live in Missouri and that’s where my folks met while at school (Central College) and got married! We completely understand the need for authentic queso in your life! We lived in NY and Jersey for nearly 30 years, which is why I had to come up with a queso recipe that takes me back to my Texas roots! So glad you enjoyed it and thank you so much for letting us know and for the GREAT review! We truly appreciate that so very much! Please stay in touch!! All the very best, Kris & Wesley
I make this at least 2-3 times a month. It’s requested for every gathering and birthday! I can hardly keep the ingredients on hand!
As Texans living outside of Texas, we are all grateful for your recipe. Thank you again!
Ps: you two are totes adorbs!
Paula!!! You have no idea how happy this makes us to hear! I (Kris) am a born and raised Texan but lived in the NE for almost 30 years. We’re now back in Texas. I know that feeling of craving real queso! So so so happy y’all love this queso as much as we do. And thank you SO MUCH for letting us know, for the super kind words, and the GREAT review. That means the world to us!!! Come on back and visit us sometime, y’all!! xoxoxo Kris & Wesley
Was searching for a Queso recipe to make for cinco de Mayo since our favorite Tex-mex restaurant is currently closed (thanks Rona). So I randomly stumbled upon this recipe and decided to make it. This is unbelievably good, better than most restaurants I’ve had!! My husband is still raving about it. Thank you and I look forward to trying other recipes on your site. Cheers!
Hi Natalie! That is so amazing to hear! We are thrilled that you love our queso recipe!! We love it so much, too, and make it all the time! We are so excited that you found us and we hope you enjoy many more recipes! Never hesitate to reach out with a question and of course, your thoughts on the dishes you try. Thanks so much for letting us about the queso and for the wonderful review. That means the world to us!!! All the best, Kris & Wesley
Question– During this Coronavirus, I am concerned to get the sliced cheese from the deli (to have a person slice it), and would prefer to get cheese from the packaged cheese section… Would the packaged American cheese slices work the same? I’m not really aware of the difference between them, but I’m sure there probably is. Have you made it with the pre-packaged cheese/would you recommend it? I am desperate for some restaurant quality queso!!!
Hi there!! Totally understand what you are saying. Yes, the package slices would work, you’ll just have to use quite a bit of them, but they will melt perfectly! And we get the queso-withdrawal! We’re going through it, too!! Stay safe and let us know how it turns out if you make it!! Best, Kris & Wesley
I made this recipe for the super bowl, my first time ever cooking for people other then my family and it was a hit, everybody loved it. This is a keeper for us now. Thank you!!
Made this for New Year’s Eve and it was absolutely delicious!! The pickled serranos and hatch chiles at the end are a must! I had to go to my deli counter to get yellow and white American cheese but other than that the ingredients were incredibly easy to find. As a Texan who LOVES Tex-Mex and is a queso connoisseur I can confidently say that if you make this recipe as written (I also watched the video for more tips) it will be an absolute hit! Thanks guys!
Thank you so much, Emy!!!! Happy New Year!!! And here’s to more queso in 2020!! xoxo
Native Texan living in the PNW. Have made this several times, always to rave reviews. Always. <3
Side note: There is another food blogger that I follow and she published something she called sausage queso dip and I was like, uh NO. Call it cheesy sausage dip please, but that is NOT queso. I followed it up with a link to your recipe. In all fairness, I did say she could delete my comment, but seriously it was NOT queso. 🙂
Ha! Thank you, Paula!! Nothing much better in life than a solid delicious bowl of queso! So glad you like it and thank you so much for letting us know! All the best, Kris & Wesley
This queso is outstanding!! I have made it several times and it has been a hit every time, especially on Cinco de Mayo. Thanks very much for a delicious recipe.
Hi Mike! Sorry for the delayed response here. We are so so so glad you have had success with the queso. We are crazy about queso, and we just love making this, as well. We love it year round, but especially when Cinco de Mayo rolls around!! Thanks again! All the best, Kris & Wesley
I live in LA (food capital!) and I can’t find blocks of American cheese – I can only find the slices. Where do you get it?
Hi Susie! You should be able to get the block cheese at the deli section in most supermarkets. They have them by the block and will slice/cut to whatever you desire. Hope this helps and let us know if you make the queso and how it turns out! Or, let us know of any questions!! Best, Kris & Wesley
Have a question I bought a bag of cracker barrel Tex Mex light shredded cheese with jalapenos and there are red flecks through out the cheese. I thought jalapeno were green so why the red flecks
Hi Mickey,
Jalapeños can also be red in color, my guess is that what you’re seeing. Should be good! Just curious…why the 3 stars? Aren’t we worth more than that? 🙂
YOU ARE WORTH MORE THAN THAT AND I LOVE YOU
Thank you so much, Natalie!! And we love you right back!!
Did you use that light cheese in the queso, then give it the three stars? That cheese is not American cheese, and has a lower fat content. If you don’t follow the recipe, I feel you shouldn’t rate it.
why do people leave such bitchy comments!?! on a free website
gonna try this tomorrows. Thanks guys from rainy London
why do people leave such bitchy comments!?!
Anyway gonna try this tomorrows. Thanks guys from rainy London
Pat, I believe that 1/2 lb. of yellow American Cheese and that 1/2 lb. of white American Cheese would be defined as 8 ounces each. In other words, 8 ounces of yellow American Cheese and 8 ounces of white American Cheese would be the amount needed.
Put the damn recipe at the top of the page.
Did you notice the large JUMP TO RECIPE button at the top of the post? You have a wonderful day.
I must be blind! I went back and looked again and it was right there! Sorry! I’m going to make this very soon.
Pat
No worries!! Let us know what you think of the queso! We really love it a lot!! xoxo Kris & Wesley
Your ingredient list doesn’t say how much cheese to add or what kind. I know you mentioned it in your blog, but could you also list it as an ingredient?
Thanks. This sounds really yummy.
Pat
You need a new pair of glassses, or a brain!
WOW, Such anger and negativity Pat!
This queso is the BEST EVER! Ingredients were easy to find here in Indiana. The types of cheese were in fact clearly defined and the recipe easily accessible from TOP of page.
Before finding this recipe, we’d pay a TON to get a 32-oz container from Chuys, and now get to make it at home for much less and even better taste with a depth we didn’t realize possible.