This classic Texas-Mex Queso recipe is cheesy, spicy, and velvety smooth. If you are looking for a super-easy, super-delicious queso recipe, then you are in the right place! There is no need to whip out canned cheese or your Velveeta block when you can make something more delicious from scratch! This queso dip is made with real cheese blended with spicy peppers, tomatoes, onion, and spices. Bonus: You can seriously elevate your breakfast tacos by dipping them in this luxuriously smooth dip. Yum!
Growing up in Texas, queso is one of those dips that you can find everywhere. From Mexican restaurants to our local grocery stores, everyone makes queso! Queso here in Texas has become what Apple pie is to America, something we are known for!
I make this queso recipe at least once a week, and I most definitely make it for gatherings. This is my go-to queso dip and also one of my favorite dips to make.
QUESO INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Cheese – I use a combination of white American cheese and cheddar cheese.
Peppers – It’s not queso without peppers! I love using a combination of jalapeno and serrano peppers.
Tomatoes – One small Roma tomato
Garlic – 2 cloves of minced garlic
Spices – Cumin, garlic powder, onion powder, and just a touch of nutmeg. You won’t even know that the nutmeg is there, but it will add a bit of warmth and nuttiness to this dip.
HOW TO MAKE QUESO
Follow these steps to make this recipe:
- Saute: In a saucepan, saute the peppers and onion until translucent then add the garlic.
- Stir: Stir in the tomatoes, spices, cornstarch, and milk.
- Add the cheese: Gradually add in all of the cheese and stir well until smooth.
- Serve: Remove the queso from the heat and serve with tortilla chips.
Queso Blanco Recipe
10
servings5
minutes10
minutesVelvety smooth Queso blended with real cheese, tomatoes, and spicy peppers.
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Ingredients
1 1/2 cups white American cheese slices chopped finely
1 cup white cheddar cheese, freshly grated
1/2 of a medium onion, minced
2 cloves of garlic, minced
2 tbsp canned jalapenos, minced
2 tbsp canned serrano pepper, minced
2 tbsp fresh cilantro, finely chopped
1 Roma tomato, diced
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1 pinch of nutmeg
1 can of evaporated milk
1 tbsp whole milk
1 tbsp cornstarch
2 tbsp butter
salt and pepper to taste
Directions
- In a medium saucepan, melt the butter, then add the diced onion and peppers. Season with salt and pepper and allow the vegetables to cook until translucent. Then add the garlic and cook for about 30 seconds or until you begin to smell the garlic.
- Stir in the tomatoes, nutmeg, cumin, garlic, and onion powder, and saute for 1 minute, then whisk in the cornstarch, followed by the cheese and milk.
- Continue stirring constantly over medium heat until the cheese is silky smooth.
- Adjust your salt, if needed, and stir in the chopped cilantro.
- Garnish with fresh tomatoes, jalapeno peppers, and cilantro leaves.
- Serve with tortilla chips
Recipe Video
Notes
- Refrigerate any leftovers immediately by storing them in an air-tight container.
- Adjust peppers by adding more or reducing the amount in this recipe as needed.
Did you make this recipe?
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Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
