Description
A creamy, dreamy restaurant-style queso made right at home. Perfect for dipping, drizzling, or devouring by the spoonful—this recipe brings bold Tex-Mex flavor with every bite.
Ingredients
Scale
- 1 pound White American Cheese, cubed
- 1 cup Monterey Jack Cheese, shredded
- 1 can (12 oz) Evaporated Milk
- 1 can (10 oz) Diced Tomatoes with Green Chilies (drained)
- 1 small Jalapeño, finely diced
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Ground Cumin
- Salt, to taste
- 2 tablespoons Fresh Cilantro, chopped (optional)
Instructions
- Set a medium saucepan over medium heat.
- Add evaporated milk, cubed white American cheese, and Monterey Jack cheese. Stir frequently until melted.
- Stir in drained tomatoes, diced jalapeños, garlic powder, onion powder, cumin, and salt.
- Cook and stir until everything is smooth and bubbly, about 2–3 minutes.
- Reduce heat to low and let it simmer, stirring occasionally.
- Stir in chopped cilantro if using, taste and adjust seasoning.
- Serve warm with chips or as desired.
Notes
- Use freshly grated cheese for a smoother texture.
- If it thickens too much, add a splash of milk to thin it out.
- Keep warm in a slow cooker for parties.
- Double the recipe easily for larger gatherings.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 230
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 50mg
Keywords: queso dip, restaurant style queso, homemade queso, cheese dip, Tex-Mex appetizer