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If you’ve ever craved restaurant-style queso at home, this recipe is your answer! Made with real cheese, milk, and flavorful add-ins like green chilies and pickled jalapeños, this homemade version is far better than anything from a jar. Whether you’re making it for a party, game night, or a quick snack, this queso is smooth, rich, and completely customizable.
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Cuisine: Mexican-inspired
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: Makes about 1 ¾ cups
Why You’ll Love Making It
- Quick & Easy – This queso comes together in just 20 minutes, making it a perfect last-minute appetizer.
- Super Creamy & Smooth – Thanks to the right mix of cheeses, this queso stays velvety and rich.
- Customizable Heat Level – Use mild green chilies for a mellow dip or spicy jalapeños for an extra kick.
- Perfect for Parties – Serve with tortilla chips, drizzle over nachos, or use as a topping for tacos and burritos.
- No Artificial Ingredients – Unlike store-bought queso, this version is free from preservatives and unnecessary additives.
Ingredients
- 1 tablespoon butter – Provides richness and helps sauté the aromatics.
- ½ small onion, finely chopped – Adds a subtle sweetness and depth of flavor.
- 1 small garlic clove, finely minced or grated (optional) – Enhances the queso’s savory notes.
- ½ teaspoon ground cumin – Adds warmth and a slightly smoky flavor.
- ¼ teaspoon fine sea salt (plus more to taste) – Enhances all the flavors and balances the richness of the cheese.
- 1 cup (236ml) whole milk – The base for the creamy texture.
- 1 ½ teaspoons cornstarch – Thickens the queso and keeps it smooth.
- 1 ½ cups (170g) Monterey Jack, cheddar, American cheese, or a combination, shredded or torn into small pieces (6 ounces) – The key to a rich and melty queso.
- 2 ounces (56g) cream cheese (optional, see notes) – Adds extra creaminess and prevents separation.
- 1 (4oz) can chopped green chilies (mild or hot) – Brings a mild, smoky heat.
- 2 tablespoons chopped pickled jalapeño (plus ½ tablespoon pickle brine, optional) – Adds a tangy, slightly spicy kick.
- Homemade tortilla chips, for serving – Perfect for dipping!
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Instructions
Step 1: Sauté the Aromatics
In a medium saucepan, melt the butter over medium heat. Add the finely chopped onions, garlic (if using), ground cumin, and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the onions are soft and translucent. This step builds the base flavor of your queso.
Step 2: Heat the Milk
Pour ¾ cup of the milk into the saucepan. Stir occasionally and bring it to a gentle simmer, but don’t let it boil.
Step 3: Prepare the Thickening Slurry
In a small bowl, whisk together the remaining ¼ cup of milk with the cornstarch until fully dissolved. This will help thicken the queso and keep it smooth.
Step 4: Thicken the Base
Once the milk in the saucepan is barely simmering, slowly whisk in the cornstarch mixture. Stir continuously until the milk thickens slightly, about 1 minute. It should coat the back of a spoon when ready.
Step 5: Melt the Cheese
Turn the heat to low and begin adding the shredded or torn cheese, one handful at a time, stirring constantly. If using, add the cream cheese as well. Keep stirring gently until the cheese melts completely into a smooth, creamy sauce.
Step 6: Add Flavor Boosters
Remove the saucepan from the heat and stir in the chopped green chilies, pickled jalapeños (if using), and jalapeño pickle juice (if using). Start with half the chilies, taste, and add more if you like extra heat.
Step 7: Adjust Seasoning & Serve
Taste the queso and adjust seasoning with extra salt if needed. Serve warm with tortilla chips, fresh veggies, or drizzled over tacos and burritos.
FAQs
Can I make queso ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat over low heat, stirring in a splash of milk to restore the creamy texture.
What can I serve with queso besides tortilla chips?
Try it with pretzels, fresh veggies, nachos, tacos, burritos, or even drizzled over roasted potatoes!
