Description
This Best Queso Recipe is a creamy, cheesy dip perfect for parties and gatherings. Made with a combination of White American and Pepper Jack cheeses, blended with evaporated milk and gently cooked onions, garlic, and green chiles, this queso is rich, smooth, and flavorful. Optional cooked chorizo, ground beef, or sausage can be added for a hearty twist, garnished with fresh cilantro, diced Roma tomatoes, and pickled jalapeños for an extra kick.
Ingredients
Scale
Cheese and Dairy
- 1 (12-ounce) can Evaporated Milk
- 1 lb. White American Cheese
- 8 ounces Pepper Jack Cheese, freshly grated
- 1 Tablespoon Butter
Vegetables and Herbs
- 1/2 medium Onion, finely diced
- 1 Garlic clove, finely minced
- 4 ounces Diced Green Chiles
- Cilantro, for topping
- Roma Tomato, diced (optional for topping)
- Pickled Jalapeños, for topping (optional)
Meat (Optional)
- 1/2 lb. Pork or Beef Chorizo (or ground beef or sausage)
Instructions
- Prepare Aromatics: Melt butter in a medium saucepan over medium-low heat. Add the finely diced onion and cook until soft and translucent, about 8-9 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Add Evaporated Milk: Pour evaporated milk into the saucepan and warm gently over low heat. Do not allow the mixture to boil to prevent curdling.
- Melt White American Cheese: Gradually add the White American cheese to the warm milk, stirring continuously until the cheese is completely melted and the mixture is smooth.
- Incorporate Pepper Jack Cheese and Chiles: Gradually stir in the freshly grated Pepper Jack cheese, stirring constantly to create a smooth, creamy sauce. Add the diced green chiles and mix well to combine their flavor into the queso.
- Keep Warm and Garnish: Maintain the queso on low heat to keep warm, stirring occasionally to prevent sticking. Just before serving, top with fresh cilantro and, if desired, diced Roma tomatoes and pickled jalapeños for added freshness and spice.
- Cook Meat (Optional): In a separate skillet or saucepan over medium heat, brown the chorizo, ground beef, or sausage, breaking it up finely as it cooks. Once fully cooked, drain excess grease. If using ground beef, season with salt and pepper during cooking.
- Combine Meat with Queso: Stir half of the cooked meat into the queso dip to infuse it with savory flavor, and reserve the remaining meat to garnish the top of the queso just before serving.
Notes
- Use freshly grated Pepper Jack cheese for best melting quality and flavor.
- Do not boil the evaporated milk and cheese mixture to avoid separation.
- For a vegetarian option, omit the chorizo or any meat.
- You can adjust the spiciness by adding more or fewer diced green chiles and pickled jalapeños.
- This queso dip is best served warm, so keep it on low heat during serving.
- Leftover queso can be refrigerated and gently reheated on the stovetop, stirring frequently.
