Name: The Greatest Queso That Ever Lived
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup whole milk; 1 cup evaporated milk; 2 cups sharp cheddar cheese, freshly grated; 1 cup Pepper Jack cheese, freshly grated; 1 (10 oz) can diced tomatoes with green chiles, drained; 2 tablespoons pickled jalapeños, finely chopped; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt (or to taste); Fresh cilantro (optional, for garnish)

This queso is everything I’ve ever wanted from a cheese dip—silky, rich, with just the right kick of heat and a depth of flavor that keeps me going back for more. Whether I’m hosting game night, having friends over for a casual dinner, or just want something indulgent to enjoy with chips, this is my go-to. It melts beautifully and stays smooth, making it perfect for dipping just about anything. The Greatest Queso That Ever Lived

Why You’ll Love This Recipe

I love how quick and easy this queso comes together—it’s made in one pot and uses simple ingredients I often already have on hand. It’s creamy, loaded with flavor from real cheese (none of that processed stuff), and has just enough spice to keep things exciting without overwhelming the dish. It’s endlessly adaptable, great for serving a crowd, and totally crave-worthy. Once I make it, everyone always asks for the recipe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter
All-purpose flour
Whole milk
Evaporated milk
Sharp cheddar cheese, freshly grated
Pepper Jack cheese, freshly grated
Canned diced tomatoes with green chiles (like Rotel), drained
Pickled jalapeños, finely chopped
Ground cumin
Garlic powder
Onion powder
Salt
Fresh cilantro (optional, for garnish)

Directions

I start by melting butter in a large saucepan over medium heat. Once melted, I whisk in the flour and cook it for a minute or two until it’s bubbly and golden—this forms the base of my queso.
Then, I slowly whisk in the milk and evaporated milk, making sure there are no lumps. I let this cook for several minutes until it starts to thicken.
Next, I reduce the heat to low and stir in the grated cheeses a handful at a time, allowing each addition to melt fully before adding more. This ensures my queso stays smooth and creamy.
Once the cheese is fully incorporated, I stir in the diced tomatoes with green chiles, chopped jalapeños, and seasonings—cumin, garlic powder, onion powder, and salt. I let everything heat through for a few more minutes.
I taste and adjust the seasoning, then transfer the queso to a serving bowl and garnish with chopped cilantro if I’m using it. I serve it warm with tortilla chips, veggies, or whatever dippers I have on hand.

Servings and timing

This queso serves about 6 to 8 people as an appetizer. It takes approximately 10 minutes to prep and 15 minutes to cook, making it ready in just 25 minutes.

Variations

I sometimes switch things up depending on my mood or what I have available. I’ll use Monterey Jack or even smoked gouda instead of Pepper Jack for a different flavor profile. If I want a meaty version, I brown some chorizo or ground beef and stir it in right before serving. For extra heat, I toss in a few dashes of hot sauce or use fresh jalapeños instead of pickled ones. When I’m going for a vegetarian version with more depth, I’ll add roasted red peppers or caramelized onions.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pour the queso into a saucepan and warm it gently over low heat, stirring often. If it’s too thick, I splash in a bit of milk to loosen it up. It also reheats well in the microwave using 30-second intervals, stirring in between.

FAQs

What kind of cheese melts best for queso?

I always go for freshly grated cheeses like sharp cheddar and Pepper Jack. They melt smoother than pre-shredded cheeses, which can contain anti-caking agents that affect the texture.

Can I make this queso ahead of time?

Yes, I often make it a day ahead and reheat it gently before serving. It tastes just as delicious, especially when the flavors have had time to meld.

How do I keep queso warm for a party?

I usually serve it in a small slow cooker set to warm or transfer it to a fondue pot. This keeps it hot and creamy for hours.

Is there a way to make it spicier?

Definitely—I add fresh chopped jalapeños, extra pickled jalapeños, or a few dashes of my favorite hot sauce to kick up the heat.

Can I freeze leftover queso?

I don’t recommend freezing it. The texture can get grainy once it’s thawed, so I prefer making just enough to enjoy within a few days.

Conclusion

This truly is the greatest queso that ever lived. It’s cheesy, creamy, and endlessly customizable, perfect for any occasion that calls for a rich, satisfying dip. I always come back to this recipe because it delivers every single time—and I know it will for you, too.