home made queso recipe

Written ByJenny Smyth Posted on
home made queso recipe
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The Best home made queso recipe

I have been making homemade queso for years, and it’s a staple in our household. My family loves it, and it’s perfect for any occasion. I first tried queso at a family gathering, and it was love at first bite.

The creamy, melted cheese was addicting, and I knew I had to make it at home. After some trial and error, I perfected my recipe, and now it’s a favorite among my kids and husband. We love serving it with tortilla chips or veggies, and it’s a great way to get my kids to eat their veggies.

Plus, it’s relatively healthy compared to other snack foods. I use a combination of cheddar and Monterey Jack cheese, which gives it a nice flavor and texture. My kids also love helping me make the queso, as they get to stir the cheese until it’s melted and bubbly.

It’s a fun activity that we all enjoy together. We often serve queso at parties or game nights, and it’s always a hit. People love the warm, gooey cheese, and it’s easy to make in large quantities.

I’ve even made queso for potlucks and church gatherings, and everyone raves about it. My husband loves the fact that I can make queso in under 10 minutes, which is perfect for busy weeknights or game-day snacks.

Homemade Queso

Homemade Queso

4.8 from 1706 votes

This creamy, melty queso is made from scratch with real cheese for a rich and satisfying dip. It comes together quickly on the stovetop and is perfect for parties or game day.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Queso

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy cream
8 ounces white American cheese, torn into pieces
4 ounces Monterey Jack cheese, shredded
1 (10-ounce) can diced tomatoes with green chilies, drained
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt to taste

👨‍🍳Directions

1Melt the butter in a medium saucepan over medium heat, about 2 minutes until fully melted and bubbling.
2Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture turns a light golden color.
3Gradually pour in the milk and heavy cream while whisking continuously to prevent lumps.
4Bring the mixture to a gentle simmer over medium heat, about 3 to 4 minutes, until it thickens enough to coat the back of a spoon.
5Reduce the heat to low and add the torn American cheese pieces and shredded Monterey Jack cheese.
6Stir with a wooden spoon until the cheese is completely melted and the sauce is smooth, about 2 to 3 minutes.
7Stir in the drained diced tomatoes with green chilies, ground cumin, and cayenne pepper.
8Cook for another 2 minutes over low heat, stirring occasionally, until the queso is hot and well combined.
9Season with salt to taste.
10Transfer the queso to a serving bowl and serve immediately while warm.
11If the queso thickens as it cools, stir in a splash of milk to reach your desired consistency.

🔧Equipment

Medium saucepan
Whisk
Wooden spoon
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 3g🥩Protein: 12g

📝Notes

For a spicier queso, add an extra pinch of cayenne or a finely chopped jalapeño. White American cheese melts the smoothest; avoid pre-shredded cheeses as they contain anti-caking agents that can cause graininess. Reheat leftover queso gently over low heat, adding a little milk to restore creaminess.

Watch Video Of How Homemade Queso Works

This homemade queso recipe is always a good idea for any occasion because it is simple, delicious, and made with real ingredients. I love serving it at family gatherings because everyone can customize their bowl with toppings like salsa, guacamole, or extra jalapenos.

It is the kind of dish that brings people together and makes any meal feel a little more special. For storage, put any leftover queso in an airtight container and keep it in the fridge for up to three days.

To reheat, warm it slowly on the stove with a splash of milk to restore the creamy texture. You can also use the leftovers as a sauce for nachos, tacos, or even drizzled over baked potatoes.

This recipe is versatile and always a hit so I hope you give it a try soon.

❓ Frequently Asked Questions About Queso

Q: What is queso?

Queso is a type of melted cheese dip that originated in Mexico but has become popular worldwide for its rich flavor and versatility.

Q: What types of cheese are best for making queso?

For homemade queso, you’ll want to use a combination of cheddar and Monterey Jack cheese. Cheddar adds a sharpness that balances out the creaminess of Monterey Jack.

Q: Can I use other types of cheese?

Yes! Feel free to experiment with different types of cheese to find your favorite flavor combination.

Q: How do I store leftover queso?

Leftover queso can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Q: Can I reheat leftover queso?

Yes! Simply reheat leftover queso in the microwave or oven until melted and bubbly.

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