Classic Tex-Mex Queso (Cheese Dip)
Servings: 12 people
Calories: 170kcal
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.
Print Recipe
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.2 tablespoon unsalted butter
- Add the onion, jalapeños, and garlic and cook until softened, about 3 minutes.½ medium onion, 2 jalapeños, 3 cloves garlic
- Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.1 tablespoon Serrano chiles, 1 cup cherry tomatoes
- In a medium bowl, add the corn starch to the evaporated milk and whisk until dissolved and incorporated. Whisk in the water and add it to the veggies in the skillet.1 13 oz. can evaporated milk, 2 tablespoon corn starch, 1 cup water
- Stir with a wooden spoon until just starting to thicken.
- Add in the cheese and stir until completely melted.½ lb American cheese, ½ lb American cheese
- 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.1 teaspoon ground cumin, ¼ teaspoon onion powder, ¼ teaspoon black pepper, ½ teaspoon Kosher salt, 1 4.5 oz can green chiles, 1 tablespoon cilantro
- Transfer to a warmed bowl or small slow-cooker and top with Fresh Pico de Gallo and warmed tortilla chips.Pico de Gallo, Tortilla chips
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
This recipe makes enough for a small group of 10 to 12 guests. The recipe can be cut in half, if desired.
The queso is best served right from the stove. However, it's still great when prepared in advance, but it will probably thicken. This can happen over time in your slow cooker (on LOW). Simply thin it with broth, cream, or a combination of both until you reach your desired consistency.
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