If you're feeding a crowd and want a guaranteed hit, this easy queso recipe is for you. It’s rich and creamy, and did you know it can be ready in just about 10 minutes?Yes, really!
No roux, no hard-to-find cheese blends, and no standing over the stove stirring forever. Just a gentle melting of mostly pantry ingredients and boom: queso that tastes even better than what you’d get at your favorite Tex-Mex spot.
If you're anything like me, it's really hard not to order a bowl of cheese dip as soon as you sit down at the neighborhood Mexican restaurant. You know the place--the one where they bring out a sombrero for you to wear while you're serenaded with "Happy Birthday."
And there's nothing like a big bowl of queso and crispy tortilla chips. Melted cheese that's gooey and perfectly tangy--it doesn't get much better than that! I could honestly make a dinner out of the stuff!
And guess what? Restaurant-style queso is easier than you think to make at home! Best news ever, right?
Whether you make it for Cinco de Mayo, for a potluck, or for game day, this queso is a guaranteed crowd pleaser and keeps well in a small slow cooker. It's also easily customizable: use hot chiles to give it a kick, stir in some chorizo for queso fundido, or keep things simple and omit the chiles all together.
However you make it, I know you're going to love this recipe. It's the perfect appetizer for these instant pot beef tacos and even a great dip for homemade tostones. You can even add it to a festive Tex-Mex dip platter with the pineapple salsa from this jerk chicken quesadilla recipe and some homemade guacamole. Yum!
Ready to make it? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- white American cheese slices
- evaporated milk
- salted butter
- diced Hatch chiles
- ground cumin
- garlic powder
- cayenne pepper
- jalapeño (optional)
- tortilla chips
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, stack the cheese slices and cut into small chunks.
- Then, combine the cheese, evaporated milk, and butter in a medium saucepan.
- Next, cook the mixture over medium-low heat until the cheese melts and is creamy, about 5 minutes.
- Finally, stir in the chiles, cumin, garlic powder, and cayenne pepper until smooth. Top with jalapeño slices if desired and serve with chips.
Hint: This is the perfect potluck or tailgate recipe. You can keep the queso warm in a small crock pot.
Hint #2: Note that evaporated milk and sweetened condensed milk are NOT the same thing. For this recipe you'll want evaporate milk. Sweetened condensed milk is thick and sweet--essential for key lime pie but gross if used in this cheese dip.
Substitutions
Need to make some ingredient swaps? I've got you covered!
- White American cheese slices - It's so important to use processed cheese; otherwise you'll end up with a curdled mess. You can use yellow Amercian cheese or white Velveeta cheese is a good substitute.
- Hatch chiles - I love the flavor of Hatch green chilies but regular diced green chiles also work great.
- Evaporated milk - I find that evaporated milk is more stable and creates a super creamy queso. Use 1 ½ cups of whole milk instead if that's what you have on hand.
- Jalapeño - Instead of garnishing with jalapeño slices, use chopped green onions, diced roma tomato, or cilantro.
Variations
Check out these easy ways to change up this recipe:
- Spicy - For this recipe I used a can of mild Hatch chiles but you could grab of hot Hatch chiles instead to give this queso some kick.
- Queso Fundido - Add in some browned crumbled chorizo at the end to make this the popular cheese dip.
- Rotel Queso - Swap out half a can (drained) of Rotel for the Hatch chiles for a spicy, tomato-y queso dip.
- Pepper-Free Queso - For a smooth dip, omit the chiles.
Equipment
Here's the equipment you'll need for this recipe:
- chef's knife
- medium saucepan
- measuring spoons
Storage
Let the queso cool to room temp and store leftovers in an airtight container in the refrigerator for up to 5 days.
Guess what? You can freeze this queso. Store in a freezer-safe container in the freezer for up to 3 months.
Tasty Tip
Low and slow is the way to go when melting the cheese. Don't be tempted to cook higher than low heat and be sure to stir frequently so the cheese doesn't stick to the bottom of the pan.
Frequently asked questions
For the easiest, creamiest, fuss-free queso, I recommend using white American cheese, aka processed cheese. Other cheeses won't melt smoothly and will likely curdle.
For this dip, a thick tortilla chip is best.
The great thing about evaporated milk is that it helps prevent the cheese dip from separating and getting lumpy once it cools.
If your queso is too thick, add a little more milk.
Queso means cheese in Spanish, so they're really the same thing: an appetizer found at most Tex-Mex restaurants.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this cheese dip:
🍽Get the recipe
Amazing Restaurant Style Queso Dip (10 Minute Recipe)
Equipment
- chef's knife
- medium saucepan
- measuring spoons
Ingredients
- 1 pound white American cheese slices
- 1 (12-ounce) can evaporated milk
- 1 tablespoon salted butter
- 1 (4-ounce) can diced Hatch chiles, drained
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Pinch of cayenne pepper
- Sliced jalapeño (optional)
- Tortilla chips
Instructions
- Stack the cheese slices and cut into large pieces.
- Combine the cheese, evaporated milk, and butter in a medium saucepan.
- Cook over low to medium-low heat about 5 minutes or until creamy, stirring frequently.
- Stir in the chiles, ground cumin, garlic powder, and cayenne pepper. Keep warm until ready to serve.
- Garnish with jalapeño slices and serve with tortilla chips.
RECIPE GUIDELINES AND TEST KITCHEN TIPS
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
FOOD SAFETY
Don't forget to keep these food safety tips in mind when making this recipe:
- Cover and refrigerate any leftovers--don't let them hang out at room temperature for too long.
- Always have good ventilation when using a gas stove.
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