Description
Melty queso dreams come alive in this legendary Tex-Mex classic that blends creamy cheese with zesty peppers and secret spices. Quick and irresistible, this dip will make your gathering unforgettable and keep guests craving more.
Ingredients
Scale
- 1 tbsp butter
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), drained
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 jalapeno, seeded and diced (optional, for heat)
- ½ tsp cumin
- ¼ tsp chili powder
- Salt, to taste
- Chopped cilantro (optional, for garnish)
Instructions
- Aromatic Base: Melt butter in a medium saucepan over medium heat. Sauté diced onion, minced garlic, and chopped jalapeno until vegetables become translucent and fragrant.
- Roux Formation: Sprinkle flour into the softened vegetable mixture, stirring vigorously to create a smooth, golden-blonde roux that eliminates any raw flour taste.
- Liquid Integration: Gradually pour milk into the roux, whisking continuously to prevent lumps and create a velvety, thickening sauce that coats the back of a spoon.
- Cheese Fusion: Reduce heat to low and incorporate cheddar and Monterey Jack cheeses, stirring methodically until each addition melts completely into a luxurious, creamy consistency.
- Flavor Enhancement: Fold in diced tomatoes with green chiles, ground cumin, chili powder, and a delicate pinch of salt to elevate the queso’s complexity and depth of flavor.
- Serving Preparation: Maintain the queso at a gentle low heat, stirring occasionally to preserve its smooth texture. Serve as a decadent dip for tortilla chips, drizzle over nachos, French fries, or as a rich topping for burgers.
Notes
- Maintain medium-low temperature when melting cheese to prevent separation and ensure smooth, creamy texture without burning.
- Add cheese gradually and stir constantly, allowing each handful to melt completely before adding next batch for silky, uniform consistency.
- Adjust jalapeño quantity or remove seeds to control heat intensity, making the queso suitable for different spice tolerances.
- Refrigerate leftover queso in airtight container; gently reheat on low setting, stirring frequently to restore original creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg