5.0 from 3 votes
Easy Homemade Queso
Thick and creamy and exactly what you'd want from a creamy cheese dip and sauce!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3 cups
Calories: 641 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 1 1/2 cups sharp cheddar cheese 4 oz
- 1/2 cup Monterey jack cheese 1.5 oz
- 1/2 cup colby cheese 1.5 oz
- 1 can evaporated milk 12 oz
- 1/2 white onion diced
- 1 tablespoon Jalapeño minced
- 2 tablespoons salted butter
- 3 teaspoons cornstarch
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup diced tomatoes + some for garnish
- fresh cilantro garnish
Instructions
- Prep Cheese: Shred cheese and add to a medium-sized bowl. Sprinkle with cornstarch, mix well, and set aside.
- Saute: Add butter to a medium-size pot and melt over medium heat. Add onion and jalapeno and saute for 3-4 minutes. Add cumin, paprika, salt, onion powder, and garlic powder and stir, and saute 1 more minute.
- Add Tomatoes and Milk: Add the tomatoes and saute for 1 minute and then slowly add the evaporated milk, stirring as you add.
- Add Cheese: Add the cheese and mix well while the cheese melts into a sauce. Taste and add additional salt if desired.
- Serve and Enjoy! Top with some fresh cilantro to garnish and diced tomatoes. Serve hot or store in the fridge and reheat before serving, or transfer to a crock pot on "warm" setting.
Cup of Yum
Notes
- Nutritional Value is per 1 cup
- Storage
- Storage
- Store in the fridge for up to 5 days.
- Substitutions
- Substitutions
- Cheese: Use your favorites! We've made this with all sharp cheddar and it was delish, but we do love the added flavor the other cheeses bring to it. Add any of your favorites like pepper jack, mozzarella, or even gruyere. Just be sure to shred it yourself and don't use pre-shredded cheese.
- Jalapeno: You can also use some canned green chilis, or even up the heat by adding more than just 1 tablespoon of fresh diced jalapeno.
- Onion: White or yellow is best for this recipe.
- Tomato: We use fresh diced Roma tomatoes, but you can also use canned diced tomatoes, just be sure to drain the liquid first.
- Make Ahead
- Make Ahead
- This queso is so great to make ahead. While we don't recommend making it in a Crock Pot (sauteeing the onion and jalapeno really adds to the flavor), you can of course use a little crock pot to keep it warm during a party, or you can make it ahead and then heat it back up in the microwave, stirring it back to that nice thick and creamy consistency.
- Customize
- Customize
- Add more heat with more jalapeno or add a touch of chili powder. You can also adjust the spices to your preferences and add more salt if desired.
- Serve it With
- Serve it With
- Chips, soft pretzels, pretzel bites, onion rings, veggies, crackers, on nachos, whatever you'd like!
Nutrition Information
Calories
641kcal
(32%)
Carbohydrates
20g
(7%)
Protein
32g
(64%)
Fat
49g
(75%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.3g
Cholesterol
148mg
(49%)
Sodium
1001mg
(42%)
Potassium
582mg
(17%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
1714IU
(34%)
Vitamin C
13mg
(14%)
Calcium
1023mg
(102%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 641
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 20g | 7% |
| Protein | 32g | 64% |
| Fat | 49g | 75% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 148mg | 49% |
| Sodium | 1001mg | 42% |
| Potassium | 582mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1714IU | 34% |
| Vitamin C | 13mg | 14% |
| Calcium | 1023mg | 102% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.