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Home » Recipe Index » TexMex / Mexican

Classic Tex-Mex Queso

Published: Jul 2, 2018 · Modified: Jan 9, 2023 by Kris Longwell · This post may contain affiliate links

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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.

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

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).

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.

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.

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).

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.

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

A corn tortilla chip dipped into a bowl of creamy 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.  
4.80 from 34 votes
Print Pin Rate
Course: Appetizer
Cuisine: Tex-Mex, Mexican
Prep Time: 20 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 32 minutes minutes
Servings: 12 people
Calories: 170kcal
Author: Kris Longwell

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. 

Nutrition

Calories: 170kcal | Carbohydrates: 4g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 732mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 7mg | Calcium: 400mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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Comments

  1. Shelly says

    August 11, 2020 at 6:40 pm

    5 stars
    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!

    Reply
    • Kris Longwell says

      August 12, 2020 at 10:14 am

      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

      Reply
  2. Paula says

    May 07, 2020 at 7:29 pm

    5 stars
    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!

    Reply
    • Kris Longwell says

      May 08, 2020 at 9:49 am

      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

      Reply
  3. Natalie says

    May 06, 2020 at 11:06 pm

    5 stars
    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!

    Reply
    • Kris Longwell says

      May 07, 2020 at 11:47 am

      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

      Reply
  4. No 'Rona Please says

    April 10, 2020 at 10:49 pm

    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!!!

    Reply
    • Kris Longwell says

      April 11, 2020 at 10:05 am

      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

      Reply
  5. Isabel says

    March 09, 2020 at 10:11 pm

    5 stars
    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!!

    Reply
  6. Emy says

    January 03, 2020 at 10:56 pm

    5 stars
    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!

    Reply
    • Kris Longwell says

      January 06, 2020 at 3:42 pm

      Thank you so much, Emy!!!! Happy New Year!!! And here’s to more queso in 2020!! xoxo

      Reply
  7. Paula says

    December 31, 2019 at 8:30 pm

    5 stars
    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. 🙂

    Reply
    • Kris Longwell says

      January 03, 2020 at 10:48 am

      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

      Reply
  8. Mike says

    December 09, 2019 at 12:27 pm

    5 stars
    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.

    Reply
    • Kris Longwell says

      December 10, 2019 at 4:40 pm

      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

      Reply
  9. SUSIE ROMANO says

    September 16, 2019 at 7:37 pm

    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?

    Reply
    • Kris Longwell says

      September 17, 2019 at 10:56 am

      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

      Reply
  10. Mickey G says

    February 21, 2019 at 3:20 pm

    3 stars
    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

    Reply
    • krislongwell says

      February 22, 2019 at 1:19 pm

      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? 🙂

      Reply
      • natalie says

        June 23, 2019 at 3:05 pm

        5 stars
        YOU ARE WORTH MORE THAN THAT AND I LOVE YOU

      • krislongwell says

        June 24, 2019 at 2:54 pm

        Thank you so much, Natalie!! And we love you right back!!

    • Kimberly says

      December 12, 2023 at 5:38 pm

      5 stars
      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.

      Reply
  11. OJ says

    January 01, 2019 at 9:06 pm

    5 stars
    why do people leave such bitchy comments!?! on a free website
    gonna try this tomorrows. Thanks guys from rainy London

    Reply
  12. OJ says

    January 01, 2019 at 5:16 pm

    5 stars
    why do people leave such bitchy comments!?!

    Anyway gonna try this tomorrows. Thanks guys from rainy London

    Reply
  13. Gail says

    November 12, 2018 at 2:29 pm

    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.

    Reply
  14. Annoyed web user says

    September 08, 2018 at 6:24 pm

    1 star
    Put the damn recipe at the top of the page.

    Reply
    • krislongwell says

      September 08, 2018 at 6:40 pm

      Did you notice the large JUMP TO RECIPE button at the top of the post? You have a wonderful day.

      Reply
  15. Pat Cook says

    July 03, 2018 at 10:47 am

    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

    Reply
    • krislongwell says

      July 03, 2018 at 4:44 pm

      No worries!! Let us know what you think of the queso! We really love it a lot!! xoxo Kris & Wesley

      Reply
  16. Pat Cook says

    July 03, 2018 at 10:46 am

    5 stars
    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

    Reply
    • Anonymous says

      September 10, 2018 at 7:34 am

      5 stars
      You need a new pair of glassses, or a brain!

      Reply
    • JATOCA says

      January 13, 2022 at 5:40 pm

      5 stars
      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.

      Reply
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4.80 from 34 votes

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