Description
A rich, creamy, and spicy homemade queso dip made with real cheese, tomatoes with green chiles, and jalapeños. Perfect for parties, game nights, or anytime you need a cheesy indulgence.
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)
Instructions
- Melt butter in a large saucepan over medium heat.
- Whisk in flour and cook until bubbly and golden, about 1-2 minutes.
- Gradually whisk in whole milk and evaporated milk, stirring until smooth and thickened.
- Reduce heat to low, add grated cheddar and Pepper Jack cheese one handful at a time, stirring until fully melted.
- Stir in diced tomatoes with green chiles, chopped jalapeños, cumin, garlic powder, onion powder, and salt. Cook for a few more minutes until heated through.
- Taste and adjust seasoning as needed. Transfer to a serving bowl and garnish with chopped cilantro if desired.
- Serve warm with tortilla chips or preferred dippers.
Notes
- Use freshly grated cheese for best texture and meltability.
- Customize spice level with extra jalapeños or hot sauce.
- Great with added chorizo, ground beef, or roasted veggies.
- Store leftovers in the fridge and reheat gently with a splash of milk if needed.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
