Description

This is the ultimate homemade queso recipe—rich, creamy, and bursting with Tex-Mex flavor. Made with a blend of Velveeta, cheddar, and spicy Rotel, this easy cheese dip is perfect for game days, parties, or casual taco nights. Customize it with ground beef, chorizo, or your favorite mix-ins, and serve it with tortilla chips, nachos, or drizzled over just about anything. Skip the jarred stuff—this from-scratch queso is fast, foolproof, and insanely delicious!

Ingredients

2 Tablespoons (28 g) unsalted butter
⅓ cup (40 g) finely diced white onion
1 Tablespoon minced garlic
4 oz (113 g) can fire roasted diced green chilis drained
¼ cup (60 g) diced roma tomato or canned petite diced tomatoes juices drained
2 teaspoons cornstarch
¼ teaspoon ground cumin
¼ teaspoon ancho chili powder
⅛ teaspoon smoked paprika
Dash of cayenne pepper for a spicier queso, optional
¼ teaspoon ground black pepper
¼ teaspoon table salt plus additional to taste as needed
12 oz (354 ml) can full-fat evaporated milk
8 oz (226 g) freshly grated sharp cheddar cheese see note
Corn chips for serving

Instructions

Melt butter in a large pot or skillet over medium heat. 2 Tablespoons (28 g) unsalted butter

Add onion and cook until softened and translucent (about 5 minutes).

⅓ cup (40 g) finely diced white onion
Add garlic and cook until fragrant (about 30 seconds), then add tomatoes and chilis and cook until well-combined.

1 Tablespoon minced garlic,

¼ cup (60 g) diced roma tomato or canned petite diced tomatoes,4 oz (113 g) can fire roasted diced green chilis
Sprinkle cornstarch over the ingredients and use a spatula to stir and cook until absorbed and no lumps remain.

2 teaspoons cornstarch
Add cumin, chili powder, paprika, cayenne (if using), pepper, and salt.

¼ teaspoon ground cumin,¼ teaspoon ancho chili powder,⅛ teaspoon smoked paprika,Dash of cayenne pepper,¼ teaspoon ground black pepper,¼ teaspoon table salt
Gradually drizzle evaporated milk into the pot while whisking. Cook, stirring or whisking, until milk is completely combined, warmed, and slightly thickened.

12 oz (354 ml) can full-fat evaporated milk
Turn stovetop heat to low and add shredded cheese. Stir until cheese is melted and completely combined. Taste-test and add salt and pepper (and additional cayenne pepper if you like some heat!) as needed.

8 oz (226 g) freshly grated sharp cheddar cheese,Corn chips

Notes

Cheese Tip: For best results, use freshly shredded cheese. Pre-shredded varieties contain anti-caking agents that can prevent smooth melting.
Spice Level: Control the heat by adjusting the amount of jalapeños, hot sauce, or chipotle peppers. Rotel with habaneros is a great option if you love it spicy!
Make It Meatier: Brown ½ lb ground beef or chorizo and stir it in after the cheese has melted for a heartier version.
Slow Cooker Option: After preparing the queso on the stovetop, transfer to a slow cooker set to “warm” to keep it smooth and melty during parties.
Leftovers: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove with a splash of milk to restore creaminess.
Vegan Adaptation: Use plant-based cheese, almond milk, and a touch of nutritional yeast. Add pureed cashews or cauliflower for texture.