Description
Dive into a pot of creamy, cheesy Tex-Mex queso that’s packed with bold flavors and just the right amount of spice. Perfect as a dip for tortilla chips or a topping for your favorite Tex-Mex dishes, this queso comes together quickly with a handful of ingredients. Your next gathering just got a whole lot tastier!
Ingredients
- 2 cups freshly shredded cheddar cheese
- 1 cup evaporated milk
- 1 tablespoon cornstarch
- ½ cup diced green chiles (freshly roasted or canned)
- ½ cup diced tomatoes (fresh or canned, liquid drained)
- Salt and pepper to taste
- Optional: A pinch of cumin or chili powder for extra flavor
Instructions
- Prep Your Ingredients:
Shred your cheddar cheese and measure out the remaining ingredients before starting. - Heat the Milk:
In a medium saucepan, heat the evaporated milk over medium heat. Warm it gently but avoid boiling. - Thicken with Cornstarch:
Whisk in the cornstarch until fully dissolved. This step ensures the queso will have a smooth, creamy consistency. - Add the Cheese:
Gradually stir in the shredded cheddar cheese, one handful at a time. Allow each handful to melt completely before adding more. Keep the heat on medium-low to prevent clumping. - Mix in the Flavor Boosters:
Once the cheese is fully melted and creamy, stir in the green chiles and diced tomatoes. Let the mixture simmer for 2–3 minutes to combine the flavors. - Season to Taste:
Add salt, pepper, and optional spices like cumin or chili powder for extra depth. - Serve Warm:
Transfer the queso to a serving bowl or a slow cooker set to “warm.” Pair it with tortilla chips, fresh veggies, or use it as a topping for tacos and nachos.
Notes
- Cheese Matters: For the best texture, always use freshly shredded cheese rather than pre-shredded. Pre-shredded cheese contains anti-caking agents that can affect the queso’s smoothness.
- Adjusting Spice: If you prefer a spicier queso, add a diced jalapeño or a pinch of cayenne pepper. For a milder version, substitute the green chiles with roasted bell peppers.
- Storage: Store leftover queso in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed to restore creaminess.
- Serving Tip: Keep queso warm for longer periods by using a slow cooker on the “warm” setting. Stir occasionally to prevent a skin from forming.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stove-top
- Cuisine: Tex-Mex