Description
This creamy, spicy homemade queso is the ultimate party dip, made with real cheddar cheese, bold spices, and no processed cheese blocks. Ready in under 20 minutes, it’s the perfect appetizer for game day, taco night, or anytime you’re craving a warm, gooey cheese dip that disappears fast.
Ingredients
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2 tbsp (28 g) unsalted butter
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1/3 cup (40 g) finely diced white onion
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1 tbsp minced garlic
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1 can (4 oz or 113 g) fire roasted diced green chilis, drained
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1/4 cup (60 g) diced roma tomato or canned petite diced tomatoes, drained
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2 tsp cornstarch
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1/4 tsp ground cumin
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1/4 tsp ancho chili powder
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1/8 tsp smoked paprika
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Dash of cayenne pepper (optional)
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1/4 tsp ground black pepper
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1/4 tsp table salt (plus more to taste)
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12 oz (354 ml) full-fat evaporated milk
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8 oz (226 g) freshly grated sharp cheddar cheese
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Corn chips for serving
Instructions
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Melt butter in a pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
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Add garlic and stir for 30 seconds.
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Stir in tomatoes and green chilis. Cook for 2 minutes.
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Add cornstarch and stir to eliminate lumps.
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Mix in cumin, chili powder, paprika, cayenne, pepper, and salt.
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Gradually whisk in evaporated milk. Cook until slightly thickened.
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Reduce heat to low and stir in cheese in small batches until smooth.
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Taste and adjust seasoning. Serve warm with chips or veggies.
Notes
Use freshly grated cheese for better melt and texture.
Keep warm in a mini slow cooker for parties.
Great as a topping for nachos, fries, or tacos.
Refrigerate up to 3 days and reheat with a splash of milk.
Not freezer-friendly due to dairy separation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex