Foolproof Queso Dip
User Reviews
5
Foolproof Queso Dip
Description
The dip blends shredded pepper jack and cheddar cheeses tossed with cornstarch to prevent clumping and separation during cooking. Canned diced tomatoes with chiles add moisture, acidity, and spice, complemented by evaporated milk and chopped American cheese for creaminess and meltability. Baking in a cast iron skillet allows slow, even heating, producing a thick, homogenous cheese dip that is hot throughout. Stirring midway and before serving ensures smooth texture without scorching.
This queso is thicker than a traditional sauce, ideal for dipping chips or spooning over enchiladas, burritos, or fries. The topping of minced red onion, sliced red and green chiles, and cilantro adds fresh crunch, heat, and herbal brightness to contrast the rich cheese. Using block cheeses that melt well is critical; soft fresh cheeses like queso fresco, blanco, or cotija do not melt properly here.
For best results, avoid mozzarella cheeses that become stringy, and instead use varieties intended for melting. The dip is best served hot and fresh from the oven, offering a satisfying creamy texture with spicy tomato notes balanced by the richness of the cheeses. It can be modified in spice or garnish to taste.
Ingredients
- 8 ounces pepper jack cheese this is about 2 cups, grated; use any other block cheese you like
- 4 ounces cheddar cheese this is about 1 cup, aged, grated
- 2 tsp cornstarch
- 10 ounce diced tomatoes in can, do not drain; Rotel or other brand
- 10 ounce chiles in can, do not drain; Rotel or other brand
- 12 ounce evaporated milk in can; not sweetened condensed milk
- 2 lices American cheese chopped in pieces
- 1/2 tsp salt coarse; or more to taste
garnish
- red onion minced
- green chile sliced
- red chile sliced
- cilantro leaves
- black pepper
Instructions
- Preheat oven to 325F
- Put shredded pepper jack and shredded cheddar in a mixing bowl and toss with the cornstarch.
- Add the can of tomatoes and chiles, the evaporated milk, the American cheese, and salt. Toss to combine.
- Turn the mixture into a cast iron skillet or baking dish of your choice. Bake for 20 minutes, or until completely melted and hot throughout. Give it a stir at the 10 minute mark, and again when you take it out of the oven.
- Serve asap with garnishes and corn chips.
Notes
- Avoid using queso fresco, queso blanco, or cotija as they do not melt well in this dip.
- Queso asadero or queso chihuahua can be used for a good Mexican melting cheese substitute.
- Mozzarella is not recommended as it creates unwanted stringy texture.
- Besides serving as a dip, this queso works well poured over burritos, enchiladas, tacos, or fries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 46mg | 15% |
| Sodium | 436mg | 18% |
| Potassium | 189mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 391mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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