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  • 1 tablespoon butter
  • 1/2 yellow onion, chopped (Maybe substitute Rotel for onion and peppers?- DR)
  • 2 jalapeños, seeded and chopped
  • 2 cloves garlic, minced or grated
  • 1 teaspoon cumin
  • 1 pinch salt
  • 2 ounces cream cheese, at room temperature
  • 1 1/2 cups whole milk
  • 12 ounces sharp cheddar cheese, shredded
  • 12 ounces Monterey jack cheese, shredded
  • 2 tablespoons all-purpose flour
  • 2 chipotle peppers in adobo, finely minced mango salsa, red salsa, avocado, and chips for serving


1. Heat the butter in a large skillet over medium heat. Add the onion, jalapeños, garlic, cumin, and a pinch of salt. Cook until the onion is fragrant, about 5-10 minutes. Add the cream cheese and milk. Cook over medium heat until the sauce is smooth and the cream cheese has melted.

2. In a bowl, toss together the shredded cheese with the flour. Little by little, add the cheese to the warm milk, whisking until the sauce is smooth. Stir in the chipotle peppers.

3. Serve the queso warm topped with salsa and avocado. Use chips for scooping. EAT.


White Queso Dip Recipe


  • 12 ounces evaporated milk (1 can)
  • 1 tablespoon cornstarch
  • 3/4 lb white American cheese buy it sliced at the deli counter at your grocery store. Then chop into small squares, finely chopped
  • 4 ounces mozzarella cheese shredded
  • 2 tablespoons canned jalapenos chopped, or chopped green chilies
  • 1 teaspoon chili powder you could also use cumin if you prefer that taste
  • 1/2 teaspoon ground nutmeg optional. some readers haven't liked this spice although some did
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • chopped cilantro tomatoes, and jalapenos for garnish


Heat evaporated milk over medium/high heat in a small saucepan. Stir in the cornstarch and whisk to combine. Once simmering (bring to JUST before boil…when it starts bubbling up the sides it's ready), reduce heat to low immediately.

Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.

Once done with the white American, add in the shredded fontina or mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella.

Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper.

If you want the queso to be browned like in my pictures, pour the queso into a small nonstick skillet and place in the oven. Broil for 3-4 minutes or until cheese begins to bubble and brown (optional)

Top with cilantro, tomatoes, and more jalapenos if desired.

Serve with tortilla chips and enjoy!


How do you make Queso with real cheese?

The trick to making Queso with real cheese is to use a combination of cornstarch and evaporated milk. NOT CONDENSED MILK. This is a trick I learned from the food geniuses at Serious Eats. If you’re into the science behind it you can check out the article on Smooth, Stable Cheese Sauces. Report this ad

  • Shred cheese of choice.
  • Coat with cornstarch.
  • Saute diced onion in medium size skillet. Add in minced garlic, diced tomato and diced green chiles.
  • Add in the evaporated milk. Stir.
  • Add the cheese, stir until melted.


  • 8 ounces shredded mild cheddar cheese
  • 8 ounces shredded Monterey Jack cheese
  • 1 tablespoon cornstarch
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup diced white onion
  • 2 cloves minced garlic
  • 1/2 cup diced tomato
  • 4 ounces diced green chiles
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 cup evaporated milk


  • Add the shredded cheese to a medium size bowl. Sprinkle with cornstarch and stir briefly to ensure all the cheese is coated with the cornstarch.
  • Heat the oil in a medium size skillet over medium heat. Add in the diced onion. Cook until the onion is softened and translucent.
  • Add in the minced garlic, diced tomato and diced green chiles. Cook briefly for 1 minute while stirring.
  • Add in the seasonings (oregano, cumin, salt, chili powder) stir to combine.
  • Stir in the evaporated milk, scrape the pan to ensure all veggies are released from the pan. Bring to a boil, then reduce the heat to low.
  • Add in the shredded cheese. Cook over low heat while stirring while the cheese melts.
  • Serve immediately, while warm.


This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.

Featured in: The Easiest Way to Make Cheese Dip


  • 2 tbsp. unsalted butter
  • 2 serrano chiles, stemmed and seeded, then diced
  • 1 jalapeño, stemmed and seeded, then diced
  • 1⁄2 medium yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 2 tbsp. flour
  • 1 cup milk
  • 1 cup canned diced tomatoes, with juice
  • 1⁄2 cup chopped fresh cilantro
  • 3 cups grated cheddar cheese (about 12 oz.)
  • 3 cups Monterey Jack cheese (about 12 ounces)
  • 1⁄2 cup sour cream
  • Kosher salt
  • Tortilla chips, for serving


Melt butter in a medium saucepan over medium heat; add chiles and onion and cook 5 minutes. Add garlic and cook 1 minute longer; whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, about 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheeses, 1⁄2 cup at a time, until it has completely melted. Stir in sour cream and salt and serve with tortilla chips.


Queso Dip

  • Yield: 12 servings
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Course: Appetizer, Dip
  • Cuisine: Mexican
  • Author: Sabrina Snyder

Queso Dip made with all natural ingredients but all the smooth and creamy cheese dip that's perfect for your favorite dip or nachos! Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1 cup diced tomatoes
  • 1 cup fire roasted whole green chilis chopped
  • 3 cups grated cheddar cheese
  • 3 cups Monterey Jack cheese


Note: click on times in the instructions to start a kitchen timer while cooking.

Add butter to the cast iron skillet on medium heat until melted before adding in the flour and whisking for 1 minute.

Add in the milk slowly while whisking and keeping the mixture smooth for 3-4 minutes before adding in the tomatoes, chiles, cheddar cheese and jack cheese until the mixture is completely combined and smooth (except for the chunks of tomato and chiles).



This Homemade Nacho Queso Dip blows away any store-bought cheese dips. No processed anything here. Just real, natural ingredients that taste unbelievably delicious! A surprise ingredient keeps this dip smooth and velvety for days.


  • 8 oz block good quality sharp cheddar cheese, shredded yourself
  • 12 oz evaporated milk
  • 1 TB cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/4 – 1/8 tsp cayenne pepper, depending on desired heat
  • Optional: milk for thinning sauce as needed and toppings as desired


Off heat, place all ingredients in a medium saucepan and stir to combine well. Be sure cornstarch is fully dissolved. Turn heat on medium and stir until mixture is completely melted and smooth. Adjust seasonings to taste, if needed. If needed, thin out sauce with a splash of milk and whisk to incorporate.

Keep sauce warm to serve (a small fondue pot or occasional microwaving/stirring will do the trick.) Sauce will thicken some as it cools but should remain soft.



  • 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note), grated on large holes of a box grater
  • 1 tablespoon corn starch
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons Franks Red Hot or other hot sauce


  • Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan.
  • Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk.
  • Serve immediately with fries, tortilla chips

Torchy's Queso Dip Recipe

Yield: 1 cup dip


  • 8 oz Velveeta cheese
  • 4 oz evaporated milk
  • 2 oz canned green chiles
  • 1 tablespoon minced white onion
  • 1 tablespoon minced cilantro
  • Hot sauce for drizzling
  • Tortilla chips for dipping
  • Guacamole (optional)


Combine Velveeta, evaporated milk and green chiles in a microwave-safe bowl. Microwave on half power, one minute at a time, stirring after each minute, until completely melted and combined.

You can also make this on the stovetop, heating on medium heat and stirring until cheese is melted.

Transfer into a dipping bowl, and garnish with onion, cilantro, and hot sauce.

If you are adding the guacamole, you can either scoop it into a ball and put it in the bottom the dipping bowl and pour the queso dip on top. Or, you can drop it in from the top and then garnish afterward.

This recipe doubles, triples, quadruples… very nicely. Notes

You can also add salsa to this recipe- either from a can or homemade. I would add it when you add the green chilies.

queso.txt · Last modified: 2020/02/09 11:13 by zeppo