Queso Recipe

The ultimate Queso Recipe with melted cheeses, spicy peppers, and Mexican seasonings! This popular restaurant cheese dip is a party favorite.

Course Appetizer

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 637kcal

Author Tonia Larson

Equipment

Ingredients

1 ½ cups half and half
2 tablespoon canned diced green chiles
1 tablespoon canned diced jalapenos
8 oz block pepper jack cheese shredded
1 lb Velveeta cubed
¼ cup minced cilantro
2 tablespoons butter
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon freshly ground black pepper

Instructions

Puree the diced green chiles with the diced jalapenos (add more or less depending on how spicy you want the dip).
Put the half and half, shredded pepper jack cheese, cheese cubes, pureed peppers, minced cilantro, butter, onion powder, garlic powder, chili powder, cumin, and black pepper into a saucepan.
Melt over medium-low heat stirring often until smooth.
Serve warm. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat over low heat in a saucepan stirring often.

Video

Notes

Storage:

Allow the queso to cool completely. Store it in an airtight container in the refrigerator for 3-4 days or freezer for up to four months. Thaw frozen cheese dip in the refrigerator.

Nutrition