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Queso Recipe

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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.