Description
This queso is everything you want in a cheesy dip—smooth, creamy, loaded with flavor, and perfect for game day or any party. Made with real cheese and a few simple add-ins, it’s miles better than store-bought. Serve it warm with tortilla chips, drizzle it over nachos, or spoon it onto tacos—either way, it’s a crowd-pleaser!
Ingredients
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1 tablespoon butter
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1 small onion, finely chopped
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1 jalapeño, seeded and minced
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 cup whole milk
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1 cup half and half
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8 oz sharp cheddar cheese, shredded
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8 oz Monterey Jack cheese, shredded
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1/2 teaspoon ground cumin
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1/4 teaspoon smoked paprika
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Salt, to taste
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1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
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Fresh cilantro, for garnish (optional)
Instructions
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In a medium saucepan over medium heat, melt the butter.
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Add the chopped onion and jalapeño. Cook for about 3–4 minutes, until softened.
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Stir in the garlic and cook for another 30 seconds.
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Sprinkle in the flour and stir constantly for 1 minute to form a roux.
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Slowly whisk in the milk and half and half. Keep whisking until the mixture is smooth and starts to thicken, about 4–5 minutes.
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Lower the heat and stir in both cheeses, a handful at a time, until melted and smooth.
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Add the cumin, smoked paprika, and salt to taste.
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Stir in the drained diced tomatoes with green chilies.
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Let it warm through for 2–3 minutes.
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Transfer to a serving bowl or keep warm in a slow cooker. Garnish with cilantro if desired.
Notes
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For a spicier queso, leave the jalapeño seeds in or add a pinch of cayenne.
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You can swap in pepper jack or add cooked chorizo for extra flavor.
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Keep warm in a slow cooker on the “warm” setting if serving at a party.
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Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 3g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg