Creamy Tex-Mex Queso
This warm queso is smooth, cheesy, and built for dipping tortilla chips, spooning over nachos, or serving with tacos. A little evaporated milk helps it stay creamy without a fussy sauce.
Total
25 min
Servings
Makes about 3 cups; serves 6 to 8 as asn
Level
Easy
Queso is the kind of party dip that disappears quickly, but it is also simple enough for a weeknight snack plate. This version uses real cheese, a can of diced tomatoes with green chiles, and a small amount of cornstarch to keep the texture smooth.
The key is low heat. Cheese can turn grainy if it gets too hot too fast, so stir gently and let it melt slowly. Evaporated milk, which is canned milk with some water removed, gives the dip body and helps it reheat well.
Serve it warm with tortilla chips, soft pretzels, roasted vegetables, or spooned over fries. If the queso thickens as it sits, a splash of milk brings it right back.
01What you'll need
Ingredients
14 items · Makes about 3 cups; serves 6 to 8 as asn
- 8 ounces sharp cheddar cheese, freshly grated
- 8 ounces Monterey Jack cheese, freshly grated
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, finely diced
- 1 jalapeño, seeded and finely diced, or left with seeds for more heat
- 2 cloves garlic, minced
- 1 cup evaporated milk, plus more as needed
- 1 can (10 ounces) diced tomatoes with green chiles, drained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt, plus more to taste
- 1 tablespoon chopped cilantro, optional
- Tortilla chips, for serving
02How to make it
Step-by-step
1. Toss the cheese
Place the grated cheddar and Monterey Jack in a bowl. Sprinkle with the cornstarch and toss until the shreds are lightly coated. This helps the cheese melt into a smoother dip instead of clumping.
2. Soften the vegetables
Melt the butter in a medium saucepan over medium-low heat. Add the onion and jalapeño. Cook for 4 to 5 minutes, stirring often, until the onion looks soft and slightly translucent, which means you can partly see through it.
3. Add the garlic
Stir in the garlic and cook for 30 seconds. Keep it moving so it smells fragrant but does not brown, since browned garlic can taste bitter.
4. Warm the milk
Pour in the evaporated milk and stir well, scraping up any bits from the bottom of the pan. Heat until the milk is steaming but not boiling. If it starts to bubble hard, lower the heat.
5. Melt in the cheese
Add the cheese a handful at a time, stirring after each addition until mostly melted before adding more. Keep the heat low. The queso should look glossy and thick, not separated or oily.
6. Stir in the flavorings
Add the drained tomatoes with green chiles, cumin, smoked paprika, and salt. Stir for 2 to 3 minutes, until everything is hot and evenly mixed.
7. Adjust the texture
If the queso is thicker than you like, stir in more evaporated milk or regular milk, 1 tablespoon at a time. Taste and add a little more salt if needed.
8. Serve warm
Spoon the queso into a warm bowl and top with cilantro, if using. Serve right away with tortilla chips. Stir occasionally as it sits to keep it creamy.
03From our kitchen
Cook's tips
- Grate the cheese yourself if you can. Pre-shredded cheese often has anti-caking powders that can make queso less smooth.
- Make it ahead up to 2 days in advance. Cool it, cover it, and refrigerate. Reheat gently on the stove over low heat or in the microwave in short bursts, stirring often.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The dip will thicken when cold, so add a splash of milk when reheating.
- For a milder queso, skip the jalapeño and use plain diced tomatoes instead of tomatoes with green chiles. For more heat, add a pinch of cayenne or use pepper Jack in place of Monterey Jack.
- If the queso looks grainy, the heat was likely too high. Take it off the burner and whisk in a splash of warm milk. It may not become perfectly smooth, but it will loosen and taste good.
- For a heartier dip, stir in cooked chorizo, taco-seasoned ground beef, or black beans after the cheese has melted.
Cook's note
Queso is most reliable when made with freshly grated cheese and gentle heat. Avoid boiling the sauce after the cheese goes in, and keep extra milk nearby for thinning at the table.
04Frequently asked
Questions & answers
Can I make queso in a slow cooker?
Yes. Cook the onion, jalapeño, and garlic on the stove first, then add them to a small slow cooker with the evaporated milk, cheese tossed with cornstarch, tomatoes, and spices. Heat on low, stirring every 15 minutes, until melted. Switch to warm for serving.
Why is my queso too thick?
Cheese firms up as it cools, so queso naturally thickens while it sits. Stir in warm milk, evaporated milk, or even a little hot water, 1 tablespoon at a time, until it is the texture you want.
Can I use Velveeta instead of shredded cheese?
You can. Replace some or all of the shredded cheese with cubed processed cheese. It melts very smoothly and does not need cornstarch, but the flavor will be milder and saltier.
Can queso be frozen?
Freezing is not ideal because dairy sauces can separate after thawing. If you do freeze it, thaw overnight in the refrigerator and reheat slowly with extra milk while whisking.
What can I serve with queso besides tortilla chips?
Try warm flour tortillas, soft pretzel bites, roasted potatoes, steamed broccoli, bell pepper strips, nachos, tacos, or breakfast burritos.
05Keep cooking
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