Description
This is hands-down The Greatest Queso you’ll ever make—smooth, velvety, and packed with flavor. Made with real cheese, diced tomatoes, green chiles, and just the right amount of spice, this queso dip is perfect with tortilla chips, drizzled over nachos, or poured on tacos. No processed blocks here—just real-deal, cheesy goodness!
Ingredients
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1 tablespoon butter
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1 small onion, finely diced
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2 cloves garlic, minced
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1 jalapeño, seeded and diced (optional, for heat)
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1/4 cup all-purpose flour
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2 cups whole milk
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1 cup shredded sharp cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 (10 oz) can diced tomatoes with green chiles (like Rotel), drained
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1/2 teaspoon cumin
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1/4 teaspoon chili powder
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Salt, to taste
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Chopped cilantro (optional, for garnish)
Instructions
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In a medium saucepan, melt butter over medium heat. Add onion, garlic, and jalapeño. Sauté until softened, about 3–4 minutes.
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Stir in flour and cook for 1 minute, stirring constantly to form a roux.
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Slowly whisk in milk, breaking up any lumps. Cook until the mixture thickens, about 4–5 minutes.
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Reduce heat to low and stir in cheddar and Monterey Jack cheese, one handful at a time, until smooth and melted.
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Add diced tomatoes with green chiles, cumin, chili powder, and a pinch of salt. Stir to combine.
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Keep warm on low heat, stirring occasionally. Serve with tortilla chips or as a topping for nachos, fries, or burgers.
Notes
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For extra creaminess, add a splash of heavy cream.
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Want it spicier? Add hot sauce or a dash of cayenne.
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Keep queso warm in a slow cooker on low during parties.
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Swap in pepper jack for a spicier cheese combo.