Queso. This creamy, cheese sauce is made with REAL cheese! Enjoy the classic Tex Mex Queso at home with this easy to make recipe!
How do you make Queso with real cheese?
The trick to making Queso with real cheese is to use a combination of cornstarch and evaporated milk. NOT CONDENSED MILK. This is a trick I learned from the food geniuses at Serious Eats. If you’re into the science behind it you can check out the article on Smooth, Stable Cheese Sauces.
To make homemade queso:
- Shred cheese of choice.
- Coat with cornstarch.
- Saute diced onion in medium size skillet. Add in minced garlic, diced tomato and diced green chiles.
- Add in the evaporated milk. Stir.
- Add the cheese, stir until melted.
What cheese do you use to make queso?
The best cheeses to use are cheeses that melt nicely. Which are mild cheddars, Monterey Jack or Pepper Jack. I have found that sharp cheddars are tasty, but they give a slightly gritty texture. It’s not overpowering, but it is noticeable. If you don’t mind that then go for the sharp cheddar!
Use cheese that you have to shred yourself since the bagged pre-shredded cheeses come with powder on them that can give a gritty texture to your end result.
What to serve with Queso?
The best choice is going to be some tortilla chips! Dipping chips in Queso served with a margarita is my idea of a perfect meal!
Want to add some extras to this Queso dip? Here’s some ideas:
- Ground beef
- Cooked Mexican chorizo
- Jalapeños (dice some up and saute with the onions in the first step)
- Hot Sauce drizzle
- Black beans and corn
- pico de Gallo
Tips for making this cheese dip:
- Don’t use pre-shredded cheese, this cheese will have a powder on it that creates a gritty texture.
- Some cheeses like sharp cheddar or sharp white cheddar will give a gritty texture also. If you have bad luck with a particular cheese take note and let us know in the comments.
- Evaporated milk is necessary since it has less water content to it and more milk proteins.
- To reheat: add leftover queso to a skillet and heat over low heat, once it starts to melt, add a bit more milk to it. You can adjust the amount needed to get the desired consistency.
More recipes you may enjoy:
- 8 ounces mild cheddar cheese, shredded
- 8 ounces monterey jack cheese, shredded
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1/2 cup white onion, diced
- 2 cloves garlic, minced
- 1/2 cup roma tomato, diced
- 1 jalapeno*, diced (seeds & membranes removed)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1 cup evaporated milk
- Add the shredded cheese to a medium size bowl. Sprinkle with cornstarch and stir briefly to ensure all the cheese is coated with the cornstarch.
- Heat the oil in a medium size skillet over medium heat. Add in the diced onion and jalapeno. Cook until the onion is softened and translucent.
- Add in the minced garlic, diced tomato Cook briefly for 1 minute while stirring.
- Add in the seasonings (oregano, cumin, salt, chili powder) stir to combine.
- Stir in the evaporated milk, scrape the pan to ensure all veggies are released from the pan. Bring to a boil, then reduce the heat to low.
- Add in the shredded cheese. Cook over low heat stirring while the cheese melts.
- Serve immediately, while warm.
- Can substitute the jalapeño with diced green chiles or a fresh poblano pepper if desired. If using diced green chiles, add these to the skillet when adding in the tomato.