This queso recipe is the ultimate crowd-pleaser, blending creamy, velvety cheese with a hint of spice in just 15 minutes. Perfect for game nights or casual gatherings, it’s rich, indulgent, and impossible to resist. The smooth texture melts effortlessly, while the bold flavors of sharp cheddar and tangy tomatoes create a harmonious bite. Every spoonful is a comforting blend of warmth and satisfaction, making it the star of any snack table.
With only 5 minutes of prep and 10 minutes of cooking, this queso is as easy as it is delicious. Its gooey consistency pairs perfectly with crunchy tortilla chips or fresh veggies, offering a delightful contrast. Packed with protein and calcium, it’s a treat that feels both indulgent and slightly wholesome. Whether you’re hosting friends or enjoying a cozy night in, this queso promises to elevate every moment with its irresistible charm.
Ingredients for The Best Queso
- 2 Tablespoons (28 g) unsalted butter
- ⅓ cup (40 g) finely diced white onion
- 1 Tablespoon minced garlic
- 4 oz (113 g) can fire roasted diced green chilis (drained)
- ¼ cup (60 g) diced roma tomato or canned petite diced tomatoes (juices drained)
- 2 teaspoons cornstarch
- ¼ teaspoon ground cumin
- ¼ teaspoon ancho chili powder
- ⅛ teaspoon smoked paprika
- Dash of cayenne pepper (optional, for extra heat)
- ¼ teaspoon ground black pepper
- ¼ teaspoon table salt (plus additional to taste)
- 12 oz (354 ml) can full-fat evaporated milk
- 8 oz (226 g) freshly grated sharp cheddar cheese (see note for best results)
- Corn chips (for serving)
Step-by-Step Instructions
- Melt the butter: In a large pot or skillet over medium heat, melt the butter.
- Cook the onion: Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add garlic, tomatoes, and chilis: Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the diced tomatoes and green chilis, cooking until well-combined.
- Incorporate cornstarch: Sprinkle the cornstarch over the mixture and stir with a spatula until absorbed and no lumps remain.
- Season the mixture: Add the cumin, ancho chili powder, smoked paprika, cayenne (if using), black pepper, and salt. Stir to combine.
- Add evaporated milk: Gradually drizzle in the evaporated milk while whisking. Cook, stirring or whisking, until the milk is fully combined, warmed, and slightly thickened.
- Melt the cheese: Reduce the heat to low and add the shredded cheddar cheese. Stir until the cheese is completely melted and the queso is smooth.
- Taste and adjust: Taste-test the queso and add additional salt, pepper, or cayenne pepper if desired.
- Serve: Serve warm with corn chips for dipping. Enjoy!
Perfect Pairings: Serving Suggestions
This queso is a crowd-pleaser on its own, but it shines even brighter with the right accompaniments. Serve it warm with a big bowl of corn chips for dipping, or try it with tortilla strips or warm flour tortillas. For a heartier option, drizzle it over nachos, baked potatoes, or grilled chicken. Don’t forget to garnish with fresh cilantro, sliced jalapeños, or a squeeze of lime juice for extra flair!
Keep It Fresh: Storage and Reheating Tips
Store leftover queso in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a saucepan over low heat, stirring frequently to maintain its creamy texture. If it thickens too much, add a splash of evaporated milk or regular milk to loosen it up. Avoid microwaving, as it can cause the cheese to separate.
Spice It Up: Recipe Variations
Customize this queso to suit your taste! For a smokier flavor, swap the ancho chili powder for chipotle powder. Add cooked ground beef or chorizo for a meaty twist, or stir in black beans and corn for a Tex-Mex vibe. If you love heat, increase the cayenne pepper or toss in some diced jalapeños. The possibilities are endless!
Quick Tips for Success
For the smoothest queso, use freshly grated cheese instead of pre-shredded, as it melts better. Keep the heat low when adding the cheese to prevent it from clumping or breaking. If you’re short on time, skip the onion and garlic sautéing step and use onion powder and garlic powder instead. This recipe is forgiving, so don’t stress—just enjoy the cheesy goodness!
The Best Queso Recipe
Ingredients
- 2 Tablespoons unsalted butter 28 g
- ⅓ cup finely diced white onion 40 g
- 1 Tablespoon minced garlic
- 4 oz can fire roasted diced green chilis 113 g, drained
- ¼ cup diced roma tomato or canned petite diced tomatoes 60 g, juices drained
- 2 teaspoons cornstarch
- ¼ teaspoon ground cumin
- ¼ teaspoon ancho chili powder
- ⅛ teaspoon smoked paprika
- Dash cayenne pepper for a spicier queso, optional
- ¼ teaspoon ground black pepper
- ¼ teaspoon table salt plus additional to taste as needed
- 12 oz can full-fat evaporated milk 354 ml
- 8 oz freshly grated sharp cheddar cheese 226 g, see note
- Corn chips for serving
Instructions
- Melt butter in a large pot or skillet over medium heat.
- Add onion and cook until softened and translucent (about 5 minutes).
- Add garlic and cook until fragrant (about 30 seconds), then add tomatoes and chilis and cook until well-combined.
- Sprinkle cornstarch over the ingredients and use a spatula to stir and cook until absorbed and no lumps remain.
- Add cumin, chili powder, paprika, cayenne (if using), pepper, and salt.
- Gradually drizzle evaporated milk into the pot while whisking. Cook, stirring or whisking, until milk is completely combined, warmed, and slightly thickened.
- Turn stovetop heat to low and add shredded cheese. Stir until cheese is melted and completely combined. Taste-test and add salt and pepper (and additional cayenne pepper if you like some heat!) as needed.