Texas Queso Dip
Smooth, velvety Tex-Mex cheese dip made from scratch with Cheddar and Monterey Jack melted into evaporated milk with green chiles, tomatoes and jalapeño. Serves 8.
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Chile con queso is the dip at every Texas Tex-Mex restaurant, served warm with a basket of tortilla chips. This version stays silky without processed cheese, thanks to evaporated milk and a little cornstarch.
Serve it warm, and keep it warm on low heat or in a small slow cooker so it stays dippable.
Ingredients
- 8 ounces sharp Cheddar, shredded
- 8 ounces Monterey Jack, shredded
- 1 tablespoon cornstarch
- 1 (12 ounce) can evaporated milk
- 1 (4 ounce) can diced green chiles
- 1 small tomato, seeded and diced
- 1 jalapeño, minced
- 1/2 teaspoon ground cumin
- 2 tablespoons chopped cilantro
- Tortilla chips, for serving
Instructions
- Coat the cheese. Toss the shredded cheeses with the cornstarch.
- Heat the milk. Warm the evaporated milk in a saucepan over medium-low heat until steaming.
- Melt. Add the cheese a handful at a time, stirring until each addition melts and the dip is smooth.
- Finish. Stir in the green chiles, tomato, jalapeño and cumin and heat through. Top with cilantro and serve warm with chips.
Tips
- Shred the cheese yourself; pre-shredded cheese has coatings that make the dip grainy.
- Stir in browned chorizo or ground beef for a heartier queso.
Questions about this recipe
- How do I keep queso smooth?
- Use low heat, add the cheese gradually, and shred your own cheese.
- How do I reheat queso?
- Warm it over low heat with a splash of milk, stirring often.
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