Easy and Creamy Queso Recipe

If you’re looking for the best queso recipe that’s smooth, cheesy, and full of flavor, you’re in the right place. This quick and easy queso takes only 15 minutes to make and comes together in just one pot. It’s perfect for dipping chips, drizzling over nachos, or serving at parties.

Ingredients for the Best Queso

Making a creamy and silky queso starts with choosing the right ingredients. This recipe avoids grainy textures by skipping flour and pre-shredded cheese. Here’s everything you need:

• Unsalted butter. Adds richness and helps cook the onions and garlic.
• White onion. Finely diced for a mild, savory base.
• Garlic. Freshly minced for bold flavor.
• Fire roasted diced green chilis – Adds a smoky kick (you can use regular chilis too).
• Roma tomatoes or canned petite diced tomatoes. Drain them well to avoid extra liquid.
• Cornstarch. Thickens the queso without making it pasty.
• Spices. A flavorful mix of ground cumin, ancho chili powder, smoked paprika, cayenne pepper (optional), black pepper, and salt.
• Full-fat evaporated milk. Creates a smooth and rich texture that doesn’t curdle.
• Sharp cheddar cheese. Freshly grated cheese melts better and keeps the sauce creamy.
• Corn chips or soft pretzels. For serving and dipping.

Tip: Avoid pre-shredded cheese. It has anti-caking agents that prevent smooth melting.

Step-by-Step Instructions

This homemade queso dip is easy to make and only needs one pan. Follow these simple steps for the best results:

1. Melt the butter in a skillet or large saucepan over medium heat.
2. Sauté the onion until soft and translucent, about 5 minutes.
3. Add garlic and cook for 30 seconds, just until fragrant.
4. Stir in green chilis and tomatoes. Let everything cook together for another minute.
5. Sprinkle in the cornstarch, then stir to coat the mixture evenly.
6. Add spices – cumin, chili powder, paprika, cayenne (if using), black pepper, and salt.
7. Slowly pour in evaporated milk while stirring constantly. Allow it to heat gradually and thicken slightly.
8. Lower the heat, then stir in the shredded cheese a little at a time. Keep stirring until it melts completely and becomes smooth.
9. Taste and adjust seasoning if needed.
10. Serve warm with chips, veggies, or pretzel bites.

Pro Tip: Don’t rush the milk. Pour it in slowly and stir to keep the queso from separating.

Optional Add-Ins and Variations

You can easily customize this queso recipe based on your taste or what you have at home:

• Want it spicier? Add diced jalapeños or a pinch more cayenne.
• Want it milder? Skip the cayenne and ancho chili powder.
• Need to swap cheese? White cheddar or American cheese also work well.
• Prefer a crockpot queso? Make it on the stove first, then keep it warm in the slow cooker.

What to Serve with Queso

This cheesy dip pairs perfectly with a variety of snacks and sides:

• Tortilla chips
• Soft pretzel bites
• Warm flour tortillas
• Fresh veggies like carrots or bell pepper strips
• Nachos or tacos as a topping

Storage Tips

If you have leftovers (which is rare!), here’s how to store your queso:

• Refrigerate. Let it cool, then store in an airtight container for up to 4 days.
• Reheat. Warm it slowly on the stove or in the microwave, stirring often. You can add a splash of milk if it gets too thick.

Why This Queso Recipe Works

This queso stands out because it’s smooth, easy to make, and bursting with flavor. It uses simple ingredients that are easy to find and avoids the common mistakes that make queso grainy or bland. From the mix of bold spices to the rich evaporated milk and freshly shredded cheese, every detail makes a difference.

With its simple method and big flavor, this queso recipe is perfect for game day, holidays, potlucks, or just a cozy night in with chips and a movie.

Whether you call it cheese dip or Mexican queso, this creamy, homemade version is guaranteed to impress. It’s easy enough for beginners but flavorful enough to win over any queso lover. Try it once, and you’ll never go back to the store-bought kind!

Easy and Creamy Queso

This easy and creamy queso recipe is rich, silky, and packed with bold flavor. Made in just 15 minutes using one pot, it’s the perfect cheese dip for tortilla chips, pretzels, or nachos. Say goodbye to grainy dips—this homemade queso is smooth, melty, and irresistibly delicious.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American, Tex-Mex

Calories: 208

Ingredients Equipment Method Notes

Ingredients

  

Queso Ingredients

• 2 tablespoons unsalted butter
• 1/3 cup white onion, finely diced
• 1 tablespoon minced garlic
• 4 oz fire roasted diced green chilis drained
• 1/4 cup diced roma tomato or canned petite diced tomatoes drained of juices
• 2 teaspoons cornstarch
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ancho chili powder
• 1/8 teaspoon smoked paprika
• 1 dash cayenne pepper optional for heat
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon table salt plus more to taste
• 12 oz full-fat evaporated milk
• 8 oz sharp cheddar cheese freshly grated; avoid pre-shredded
• corn chips for serving

Equipment

• Skillet
• Whisk
• Spatula

Method

 

1. Melt butter in a skillet over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add the green chilis and tomatoes and cook for 1 minute to combine flavors.
5. Sprinkle cornstarch over the mixture and stir until well coated and no lumps remain.
6. Add cumin, ancho chili powder, smoked paprika, cayenne (if using), black pepper, and salt.
7. Slowly pour in the evaporated milk while whisking constantly. Let it heat and thicken gently.
8. Reduce heat to low and gradually stir in the shredded cheese. Stir until melted and smooth.
9. Taste and adjust seasoning if needed. Serve warm with chips.

Notes

For the smoothest texture, use freshly grated cheese and avoid dumping in the milk all at once. Slowly whisking while adding the milk prevents clumping. You can also substitute with white cheddar or American cheese for a milder flavor.